Egg dumplings

Overview

Egg dumplings are originally a delicacy in the Jiangnan area, but today my house has a water outage. Haha, the main reason for making this dish is because there is no need to wash vegetables or use water~ Forgive me for being lazy!

Tags

• staple food
• home cooking
• children
• new year’s eve dinner
• spring festival
• chicken powder
• cooking wine
• egg
• fat
• onions
• oyster sauce
• pork
• sichuan pepper powder
• starch
• sugar
• ginger
• salt
• water

Ingredients

Steps

1. 1 Pork, chopped green onion and ginger stuffing

   

2. 2 Add an egg white

   

3. 3 Add a spoonful of cooking wine, a spoonful of oil at the tip, and a large spoonful of chicken powder. I ran out of chicken powder at home and replaced it with chicken essence. pepper powder, salt, sugar. Beat evenly

   

4. 4 Beat the egg whites and then add a spoonful of starch. The starch I used is the starch I use at home. Beat well.

   

5. 5 Two eggs plus the previous egg yolks, two spoons of starch and one spoon of water. Beat until there are no clumps of egg whites and it flows evenly into lines.

   

6. 6 Turn on the stove and lower the heat. When the water drips and there is a sizzling sound, apply a piece of fat on the inside of the spoon, applying more the first time.

   

7. 7 Pour in a porcelain spoon of egg liquid, remove from the heat, turn the spoon to spread the egg liquid into an egg skin, and when the egg liquid is still fluid, add a spoonful of meat filling on one side.

   

8. 8 Gently peel off the top egg skin and cover the bottom. If the egg liquid has completely solidified and cannot stick, you can pour a little egg liquid to seal it.

   

9. 9 Repeat steps 6-8 to have a plate of egg dumplings. It can be steamed, braised, or served in hot pot! Very simple!