Golden Egg Dumplings

Overview

Egg dumplings, a must-have for the Chinese New Year, are made using an electric pan. Three can be made in one pot and a large plate can be made in ten minutes.

Tags

• snacks
• home cooking
• chinese banquet
• banquet dishes
• lunch
• dinner
• corn starch
• egg
• ginger powder
• light soy sauce
• lotus root
• msg (chicken powder)
• onions
• oyster sauce
• pork stuffing
• salt

Ingredients

Steps

1. 1 grams of pork filling, 80 grams of lotus root, 5 eggs, 1 teaspoon of corn starch, 10 grams of minced green onions, 10 grams of minced ginger, 1 tsp of oyster sauce, 2 tsp of light soy sauce, a little salt, and a little MSG.

   

2. 2 Add minced onion and ginger, oyster sauce, light soy sauce, monosodium glutamate, white pepper, salt, and sesame oil to the meat filling and mix thoroughly.

   

3. 3 Peel the lotus root and finely chop into small pieces.

   

4. 4 Add the sliced lotus roots to the meat filling and mix well to form a filling and set aside.

   

5. 5 Crack all the eggs into a bowl and add 2 teaspoons of water starch. The egg skin formed by adding water starch is not easy to break.

   

6. 6 Beat the egg liquid with water starch thoroughly until evenly mixed. The egg liquid must be beaten evenly. Egg dumplings made from unevenly beaten egg liquid will have pieces of white protein, which will affect the appearance~~

   

7. 7 Heat the electric baking pan on a low setting, brush with a little cooking oil, or dip kitchen paper in the oil and wipe the pan so that there is some oil in the pan to prevent the egg liquid from sticking to the pan after being put into the pan. Then, scoop a spoonful of egg liquid into the electric baking pan, and use the bottom of the spoon to make a circle and spread it to form a round egg skin. Basically, it's the teaspoon in the picture, one teaspoon of egg liquid spread on an egg skin.

   

8. 8 When the egg liquid has solidified slightly, take an appropriate amount of meat filling and place it on the egg skin.

   

9. 9 Use chopsticks to pick up the egg skin and cover the meat filling to form a semi-circular dumpling shape. While the egg liquid is not completely solidified, use chopsticks to gently press around the egg skin a few times to make the egg skins on both sides stick together. Then flip the egg dumpling over and let the other side bake again.

   

10. 10 Once you become proficient, you can make several egg dumplings at a time. It’s quick and easy, and you can make a big plate in a while.

    

11. 11 Once you become proficient, you can make several egg dumplings at a time. It’s quick and easy, and you can make a big plate in a while.

    

12. 12 Make all the egg dumplings in sequence. The egg dumplings at this time are semi-finished products and need to be steamed or cooked before they can be eaten.

    

13. 13 Finished product! Make more at once, store in the refrigerator, and eat as you go. It will be delicious in hot pot or soup~~