Ingredients ?

6 eggs

8 duck eggs

400 grams of minced meat

Egg dumplings stuffed with meat

Ingredients: Salt 1 tablespoon of soy sauce 1 tablespoon of sesame oil 1 tablespoon of pepper Oyster sauce 1 egg white

Sugar 0.5 tablespoon of sugar 0.5 tablespoon of scallion

Practice for making meat stuffed with egg dumplings ?

First, mix the meat stuffing with chopped scallions, 0.5 tsp sugar, 1 tsp salt, 1 tsp soy sauce, 1 tsp oyster sauce, 1 egg white, and pepper in one direction.Done

Beat the eggs and duck eggs with a little salt. The duck eggs, because they are grass duck eggs brought from my hometown, have a deep yellow color and make beautiful egg dumplings. If you don't mind the color or don't have duck eggs, you can use all eggs, I think the taste should be the same. Mix well with a hand mixer. You can also use chopsticks to break up the mixture, so that it's evenly distributed.

Prepare a small bowl with a little cooking oil to brush the pan. You can use a small cooking brush to brush the oil, but I couldn't find one, so I used a wet/dry paper, so I could brush the pan with the oil and leave no excess oil.

I used an iron spoon. A flat spoonful of egg mixture for each dumpling, the egg mixture is evenly beaten, the scoop will be good to grasp, otherwise always scratch out the spoon.

Please click to enter the picture description

The whole time on the lowest heat, the spoon with oil-soaked paper towels wipe clean. When the spoon is hot, pour in the egg mixture, then quickly rotate the spoon to spread the egg mixture evenly into a circle. When the egg mixture stops dripping, remove the spoon from the heat.

Please click to enter image description

Pick some meat filling with chopsticks, then say the egg skin edge to pick up the egg skin to cover the other half of the surface, like wrapping dumplings.

Please click to enter image description

While the egg mixture is still wet, use chopsticks to press the edge of the egg skin to make it fit.

Please click to enter image description

That's it! Repeat for each of the next steps.

Please click on the picture to enter the description

Brush with oil each time to prevent the spoon from getting stained. Keep the meat mixture small to prevent the egg skin from breaking, which is fragile. If it breaks, it's fine. It won't fall apart when it's steamed, and it's not pretty to look at, but it tastes good anyway. If you can't get the edges to stick tightly, use chopsticks to pick up some of the egg liquid and stick it like glue. This time *** made three plates, about 60 egg dumplings, small, to do the last plate only skilled, egg dumplings to see people.

Please click to enter the picture description

This finished egg dumplings, meat filling are raw, can not eat directly. You can steam them in a steamer or boil them in water, then let them cool and dry and freeze them. My mother-in-law used to boil it in water, put some soy sauce in it, and cooked it in one pot.