Colorful vegetable and egg dumplings

Overview

When I was a child, I was short of material and needed a lot of meat-filled egg dumplings. I couldn't afford to eat them if I wanted to. Even if there were guests, my mother couldn't bear to make more, so a bowl of golden and fragrant egg dumplings was placed on the table for the children to see. Our mouths are watering, but it is specially prepared for guests. We dare not eat it as we please. Our parents know that we are greedy, so they will often give us one first. Such a small egg dumpling will bring out all the greediness in the children. It just makes me more and more greedy. I still remember that during the Chinese New Year, my grandma looked at us who were greedy and asked us lovingly what we wanted to eat. My brothers and I would always shout in unison: I want to eat egg rolls! . At that time, egg dumplings were a delicacy that we could cherish for a whole year. Scenes from childhood still come to mind. Grandma was telling us stories while making egg rolls, and we gathered around the red stove, listening to stories and looking forward to the egg rolls coming out of the pan. Soon, the fragrant egg rolls came out. They looked so golden that I couldn’t help but drool! With just one bite, you can taste the tenderness of the eggs, the freshness of the pork, and the aroma of chopped green onions. How can you stop even after a brief taste? That afternoon, the three of us all ate with rosy faces, round bellies, and burps... After all these years, the most beautiful and sweet New Year memory is grandma's egg rolls. The golden color is a rare treasure in the world! To make scallion-flavored egg dumplings, it is best to use small local eggs. The local eggs are golden in color and fried into egg cakes and wrapped into dumplings. The color is more beautiful and the fragrance is stronger. Add some chopped green onion, and the egg liquid will be fragrant immediately after entering the pot. Just smelling it makes people want to eat.

Tags

• baking
• chinese banquet
• egg
• oil
• pork
• salt
• vegetables

Ingredients

Steps

1. 1 Eggs for later use

   

2. 2 Wash vegetables of various colors, drain and set aside (vegetables are actually very casual and can’t be seen when wrapped inside, I’m just playing with them)

   

3. 3 Cut the vegetables into small pieces, add some water, put them into a food processor and puree them, and filter out the juice.

   

4. 4 Add the remaining residue to the meat, beat into a meat filling, season well and set aside

   

5. 5 Break the eggs into a bowl, use chopsticks to quickly break up the egg liquid in one direction, add a little salt, mix well and set aside

   

6. 6 Place a non-stick pan on the electric ceramic stove, heat the oil until it is 80% hot, use a spoon to scoop a spoonful of egg liquid, and slowly pour it into the pan

   

7. 7 Gently turn the pan to make the shape of the egg cake more beautiful. When the egg liquid is slightly solidified and the surface is slightly runny, pick up a lump of filling and place it on one side of the egg cake. Use a spatula to place it under the egg cake with meat filling. Gently turn it over and wrap the meat filling. With the seam facing down, fry it slightly to shape

   

8. 8 Place the prepared dumplings on the edge of the pot, and then proceed to the next step to make them all

   

9. 9 Place the prepared dumplings in a microwave oven and cook them over high heat in three minutes, or they can be steamed in a steamer.

   

10. 10 Sprinkle some chopped green onion and enjoy