How to make minced meat and egg dumplings

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby. Every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to minced meat and egg dumplings. Let's get started now.

1. Beat the eggs into egg liquid. One egg dumpling wrapper will require about one spoonful of egg liquid. Don’t fill it too full. In fact, a little more or less will only make the dumpling bigger or smaller.

2.1 If you think the egg skin is easy to cook, turn off the heat first. When the surface of the egg skin is still liquid, put the filling in, then quickly turn up half of it with chopsticks to cover the filling. Press the edge tightly with chopsticks, or press with your fingers. Be careful not to burn yourself.

3.2 Heat a round-bottomed pan, apply a layer of oil, then turn down the heat and carefully pour the egg liquid in from the middle. (A round-bottomed pan is one of the magic weapons to assist success. If you don’t have one, a flat-bottomed one will also work, but you must be very careful when pouring the egg liquid in to avoid spreading it out of a round shape.)

4. After half of the shape is fixed, turn it over and fry the other side for another 10-20 seconds before serving.

The minced meat and egg dumplings introduced above are rich in nutrition and the preparation method is not very complicated. If you want to try it, hurry up and prepare the ingredients!