How to cook egg dumplings

Many people like to eat egg dumplings. The so-called egg dumplings are dumpling skins made with eggs to wrap the fillings. They taste very delicious and have high nutritional value. They are very beneficial to gastrointestinal absorption and digestion. They are a better delicacy for the elderly and children. They are also very effective in regulating the body. The most important thing in making egg dumplings is to make the egg skin, that is, the dumpling skin made from homemade eggs.

How to cook egg dumplings

Main ingredients: appropriate amount of pork belly and eggs. Auxiliary ingredients: appropriate amount of salt, appropriate amount of Lee Kum Kee steamed fish soy sauce, appropriate amount of dark soy sauce, appropriate amount of Hengshun vinegar, appropriate amount of onion, ginger, and garlic, appropriate amount of wine, appropriate amount of Haitian Wei Xian, and appropriate amount of sugar. Steps for making braised egg dumplings: 1. Heat a pan and add a little oil. 2. Beat the eggs, then use a hot pot spoon to scoop out half a spoonful of the eggs. The oil pan should not be too hot, 50% is enough. 3. When the eggs have risen to this shape, add the meat filling. The whole process must be done on low heat, otherwise the egg dumpling skin will burn. 4. Prepare chopsticks and a spatula. Use the chopsticks to press the meat filling while using the spatula to flip the egg skin over and fold it in half. 5. After the egg dumplings are done, you can start braising them. First put all the egg dumplings into the pot, then add ginger and wine. 6. Then add sugar and the following soy sauces respectively. The spatula contains dark soy sauce. Put all three kinds of soy sauce in the spatula. Half of the vinegar is enough. Finally, add water. 7. Just make sure the water does not cover the egg dumplings, like this. Then bring to a boil over high heat, then switch to low heat and simmer until there is a little soup left. 8. After they are cooked, put the egg dumplings away first, then pour the green onions into the remaining soup, cook for a while, and finally pour it on the egg dumplings.

How to make egg dumplings

Ingredients: half a pound of pork filling, 6 eggs, 2 tablespoons of salad oil, 1 piece of fatty pork, and a round stainless steel pot spoon. Method 1. Mix pork with light soy sauce, chopped green onion, chopped ginger and a little salt and set aside. After the eggs are completely beaten into egg liquid, add salad oil and mix well. 2. Heat a stainless steel round soup spoon over low heat. Make sure it is very hot. Rub the inside of the spoon with lard. You can hear the lard squeaking and oil coming out. This step, combined with the salad oil added earlier, can further ensure that the egg skin will not stick to the spoon. 3. Keep the spoon above the fire, pour a tablespoon of egg liquid into the spoon, turn your wrist lightly to allow the egg liquid to flow evenly in the spoon, and quickly form an egg skin. If too much egg liquid accumulates at the bottom, just pour it back into the bowl containing the egg liquid while it is still liquid.

5. Use chopsticks to lightly press the closed egg skin, and use the egg liquid that has not completely solidified to seal the meat filling inside. Then gently use a knife to move the finished egg dumpling and push the belly part to turn it over and let it set for a few seconds, then move it to the container for the egg dumplings. Use the same method to rub the spoon with lard and finish making all the egg dumplings. 6. Steam the egg dumplings over high heat for 10 minutes to allow the meat filling to cook through. After they have cooled, seal and freeze for storage. Take it out 10 minutes in advance and let it thaw at room temperature. When making soup, stewing or side dishes, put them in 10 minutes before serving and cook together.