How to make egg dumpling wrappers that won’t break

Egg dumplings are a delicacy. Many people like them. However, if they are not done well, the egg dumpling skin will easily crack. There are certain skills in making egg dumpling skins. First, you need to prepare eggs and water starch. There is a certain difference between egg dumplings and ordinary dumplings. The main difference is that there are eggs in the egg dumplings, which will taste more delicious, softer and more glutinous, and the taste and nutrition are good.

How to make egg dumplings:

1. First prepare three eggs, then crack them into a bowl, then pour in three spoons of water starch and stir evenly, then put the pot on the fire and heat it over medium heat. 2. Evenly apply a layer of oil on the bottom of the pot, turn the heat to the minimum, and then scoop a spoonful of egg liquid in the pot. When the egg skin is half cooked, you can put the meat stuffing on one side of the egg skin. 3. Cover the other side of the egg skin with the meat stuffing, press it with a spoon to make them stick together perfectly, then fry slowly over low heat until both sides are golden brown to complete this golden egg dumpling.

Egg dumplings method 2:

1. Chop the meat, add sugar, sesame oil, cooking wine, stir clockwise, then add carrots, mushrooms, black fungus, and cabbage hearts, chop them all and put them into the meat. 2. Pour in ginger juice, sprinkle some black pepper, add chopped green onions, add salt, crack in eggs, crack the eggs and add a little salt, apply peanut oil in a spoon, and turn on low heat. 3. Pour in the egg liquid while it is hot, add the meat, pour the egg liquid into the spoon, and turn it on. How to make egg dumplings: 1. Prepare 500g pork filling, 4 eggs, 15g ginger, 15g green onion, 250g water chestnut, 5g salt, 30ml light soy sauce, 10g chicken essence, 15ml sesame oil, and a little oil. Wash the water chestnut, peel it and cut it into small pieces. 2. Then crack the eggs into a bowl and mix them evenly. Then chop the green onion and ginger into small pieces. Then put the water chestnut minced meat into the green onion and ginger, salt and chicken essence. 3. Pour in light soy sauce, stir evenly and marinate for five minutes. Then apply a thin layer of oil on the bottom of the pot, heat on low heat, pour in the egg liquid to form a thin egg skin, and add the meat filling. 4. Use a spatula to turn half of it over and overlap it with the egg skin on the other side. Tap it lightly with the spatula a few times. After it is bonded, turn it over and fry it on one side. Stir the light soy sauce and sesame oil evenly. Then put the egg dumplings into the steamer and steam them for ten minutes. Dip in the sauce and eat. You're done.