Fresh meat and egg dumplings

Overview

The key to making egg dumplings is the egg skin. Spreading the egg skin is not only time-consuming, but also requires patience, skills and appropriate tools

Tags

• staple food
• home cooking
• chicken essence
• cooking wine
• corn oil
• egg
• ginger powder
• pork shank
• salt

Ingredients

Steps

1. 1 Wash and mince the pork leg, add minced ginger, cooking wine, 1 spoon of salt, and 0.5 spoon of chicken essence and beat in one direction to form a minced meat

   

2. 2 Prepare a large bowl, crack 5 eggs, add 0.5 spoon of salt and 0.5 spoon of chicken essence and beat well into egg liquid

   

3. 3 Prepare a relatively thick large spoon, heat the water over low heat, pour a small amount of corn oil to cover the entire spoon, scoop a small spoonful of egg liquid into the spoon, turn the spoon so that the egg liquid evenly coats the inner wall of the spoon

   

4. 4 When the egg skin is slightly formed, put an appropriate amount of meat filling in the middle. After a while, the edges of the egg skin will slowly rise. Use chopsticks to fold the egg skin in half and dip it in a little egg liquid to seal the edges