Egg dumplings, vermicelli and cabbage soup
By BradLehner
I'm so happy today. I received a lot of gifts, including the commemorative awards for the finals. I like the two frying pans very much. There is also the mini frying pan that I used my points to exchange at the gourmand. The cute little frying pan has been used that evening and it makes the egg dumplings that I have always wanted to make. It is really good. Then I finally received my desk calendar. For this desk calendar, I went through thousands of hardships and searched the entire community [a bit exaggerated]. In the end, I managed to find the whereabouts through my friends at the post office, but the address was returned to the gourmand because of some changes. I finally received it today with other couriers. I like it so much... Hehe, I have 3 books. Hehe, no more chatter, serve the food...
Recipe Recommendations
- salty and fresh
- pot
- ten minutes
- simple
Steps for Egg dumplings, vermicelli and cabbage soup

1
Add the trimmings to the meat filling.
2
Stir well and set aside.
3
Beat the eggs.
4
Heat a small frying pan and brush with oil.
5
Pour in the egg liquid until it can cover the bottom of the pot.
6
Remove the pan from the heat without waiting for the egg liquid to dry. Put the meat paste on one side of the egg skin.
7
Cover the other half of the egg skin and stick it firmly with moist egg liquid.
8
Put on the heat and fry until done.
9
Prepare vermicelli meatballs and cabbage. Cut the cabbage into large pieces.
10
Add water to the pan and bring to a boil, add salt and vermicelli and bring to a boil.
11
Add meatballs and egg dumplings and cook until 2 minutes.
12
Add the chopped cabbage, add the chicken essence and sesame oil.