Dumplings with egg skin

Dumplings with egg skin

Introduction:

"When I was a child, every year during the Chinese new year, my mother was baking by the fire, chatting and making dumplings. At that time, I didn't know that the skin of the egg was cooked, while the meat was raw and not cooked. I often ate it secretly Now I remember the scene in my mind. It's raw, but it's delicious! Maybe at that time, my stomach was good and I didn't have diarrhea

Production steps:

Step 1: Chop fresh raw meat, suitable for lean and fat.

Step 2: meat can be according to their own preferences with good taste, I only add fresh mushrooms and chopped green onion, a small amount of salt can be added.

Step 3: use stainless hook spoon to cook lard, with a layer of oil bottom. If you don't like lard, you can brush a layer of salad oil.

Step 4: a spoonful of egg liquid is heated in circles to make dumpling skin. Pay attention to the heat!!!

Step 5: add the stuffing after the egg skin is shaped. The stuffing should not be too big. The egg skin is easy to break.

Step 6: fold in half and compact the edge with chopsticks! The molding is OK

Step 7: swing the plate.

Materials required:

Fresh pork stuffing: right amount

Eggs: right amount

Lard: right amount

A stainless steel spoon: right amount

Salt: right amount

Fresh mushroom: appropriate amount

Scallion: right amount

Note: the egg liquid should be burned for a while, so that the egg skin can solidify thicker and firmer. If the egg liquid is not enough, you can add it at any time Practice a little difficult, novices can try!

Production difficulty: unknown

Technology: decocting

Production time: one hour

Taste: Original