Steamed Egg Dumplings

Overview

You may think that the operation of steaming egg dumplings is too complicated for breakfast, but we can do it separately. Mix the meat filling the night before and put it in the refrigerator, and only need to mix the egg paste the next day.

Tags

• hot dishes
• common dishes
• old man
• new year’s eve dinner
• spring festival
• egg
• flour
• green onions
• pork stuffing
• pumpkin
• sichuan pepper powder
• ginger
• pepper
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Peel the pumpkin and dig out the seeds, then rinse and grate into shreds with a grater;

   

2. 2 Use a knife to chop the grated shreds, add a little salt, and then wrap them in cotton cloth to squeeze out the pumpkin juice;

   

3. 3 Add chopped green onion, minced ginger, a little salt, Sichuan peppercorns, pepper, sesame oil, cooking wine, and Haitian organic soy sauce to the meat filling. Stir in one direction until the meat filling becomes very sticky and gelatin appears; then add the pumpkin and mix well;

   

4. 4 Add 15 grams of water to 5 grams of flour to make a batter,

   

5. 5 Then crack in an egg and mix evenly; brush a pan with a little oil, scoop a tablespoon of egg batter and slowly pour it into a round egg shell, and then add the filling;

   

6. 6 When the egg skin is slightly solidified, fold it in half to form a dumpling shape;

   

7. 7 Then steam it in a pot of boiling water for 5 minutes;

   

8. 8 Pour a little soy sauce for seasoning before eating.