egg dumplings
By LeannBrakus
I remember when I was a child, I would eat egg dumplings made by my mother and three delicacies vermicelli soup made with egg dumplings during holidays. Now, 30 years later, in addition to festivals, I also make egg dumplings. It still feels good. Because the meat paste is wrapped in the egg skin, it always maintains a tender taste and no nutrients are lost. I still remember that my mother made it with lard. At that time, vegetable oil was very nervous. Young people might find it strange to buy it based on ticket.
Recipe Recommendations
- meat emulsion 280 grams
- egg of 2
- onion appropriate amount
- Jiang appropriate amount
- coriander appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- refined oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for egg dumplings
1
Prepare ingredients.
2
Knock the eggs into the bowl.
3
Wash ginger and onions and chop into minced ground.
4
Add cooking wine, spring onions, shredded ginger and salt to the meat paste, and stir the meat paste clockwise to make the meat paste tensely.
5
In the egg mixture, add the oil and beat well.
6
Take a small spoon for making egg dumplings, heat it over low heat, use chopsticks to dip a little oil in the spoon, after heating, add a spoonful of egg liquid, and turn the spoon with your left hand to form a round egg skin.
7
Then, add the meat paste.
8
Slowly use chopsticks to overlap the egg skins on one side onto the other.
9
Use chopsticks to gently press the edges of the egg dumplings together and turn them over.
10
Soon, a plate of egg dumplings is wrapped, put on the pan and steam for 15-20 minutes, take out and add coriander leaves and serve.egg dumplings Make Tips
1. You can put some oil in the egg liquid to make egg skins easier. 2. Heat the spoon and put a few drops of oil, turning it (white oil can also be used). 3. Turn on a low heat. When the temperature is too high, remove the spoon.