How to cook the wrapped egg dumplings

There are many ways to eat egg dumplings. When you just make the egg dumplings, you can prepare pork belly and an appropriate amount of eggs. Egg dumplings are a well-known home-cooked dish. Egg dumplings can be steamed, made into egg dumplings with pork belly, etc. For people with good cooking skills, making egg dumplings is relatively simple, but for beginners, you must pay attention when making egg dumplings, because the egg dumpling skin is relatively thin.

How to cook the wrapped 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.

Introduction to Egg Dumplings

This is an authentic home-cooked dish, steamed egg dumplings, steamed chicken with egg dumplings, egg dumplings with pork tripe... When I was a child, this dish could only be seen on the table during the Chinese New Year and other festivals, and it was one of the indispensable holiday dishes. The whole process is purely handmade, a pair of chopsticks, a small iron pot or iron spoon, and a piece of pork fat are the tools for making egg dumplings.

Special tips:

If you have good cooking skills, you can try using a large spoon (used for soup) to make egg dumplings, that is, add half a spoon of oil (evenly coat the bottom of the spoon), 1-2 spoons of egg liquid, and one spoon of meat filling. When the edges of the egg skin are dry, you can use chopsticks to dip in the egg liquid and smear the edges and then merge them. This way, the egg dumplings will be uniform in size and very beautiful. Of course, the fire must be moderate, otherwise it will easily burn.