Egg dumplings

Overview

This is made during the Chinese New Year. Egg dumplings are made every year. Everyone, young and old, likes them. They are very fresh when served in hot pot or soup. Once cooked, they can be steamed and stored in the refrigerator for eating at any time.

Tags

• staple food
• home cooking
• dumplings
• egg
• light soy sauce
• minced meat
• old soy sauce
• onions
• oyster sauce
• sugar
• water starch
• ginger
• salt

Ingredients

Steps

1. 1 Add cooking wine, ginger, green onions, salt, sugar, light soy sauce, dark soy sauce, oyster sauce, and water starch to the minced meat and mix well.

   

2. 2 Beat in one direction.

   

3. 3 Crack the eggs into a bowl, add a spoonful of water and starch and beat them up.

   

4. 4 Beat the egg liquid (the egg white must be beaten).

   

5. 5 When making egg dumplings, you must have a deeper spoon to make it easier. According to my mother-in-law, my aluminum spoon is bigger than my husband. Prepare a piece of fat, place a spoon on the gas stove to heat it, put the fat inside and spread it around.

   

6. 6 Scoop a spoonful of egg liquid, hold the spoon in your left hand and slowly turn it clockwise so that the egg liquid evenly covers the lower half of the spoon.

   

7. 7 When the side of the egg liquid that has been put into the pot has started to shell, but the surface has not completely solidified, take an appropriate amount of minced meat and place it on 1/3 of the egg skin.

   

8. 8 Use chopsticks to gently pinch the other side and glue them together, and use chopsticks to gently press the edges to make them completely adhere. If it doesn't stick, you can stick some water starch on it.

   

9. 9 Make all the egg dumplings in sequence.

   

10. 10 Steam and store.