4 whole eggs (A) (I used 3 whole eggs + 2 egg yolks)
3 tsp cornstarch (A)
3 tsp water (A)
500g of Pork (B)
Small piece of Ginger (B)
2 small green onions (B)
5~6 cloves of horse hoof (B)
Egg white (B) 2 pcs
Accessories
Salt (A) 2 tsp
Wine (B) 15ml
Water (B) 50~80g
Salt (B) in moderation
Golden Fresh Meat and Egg Dumplings Step by Step
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1. Firstly Handle the panko. Clean it and put it in the freezer;
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2. Freeze it until it is hard, take out the skin of the panko, slice it then shred it and finally mince it. I cut the fat and lean meat separately;
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3. Minced meat froth into a large pot, while preparing the other ingredients for the meat filling;
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4. Add chopped ginger to the meat filling;
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5. Add the egg whites one by one, and beat until the egg whites are completely mixed with the meat mixture;
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6. Add the cooking wine, and mix well;
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7. Add the water little by little, and beat it up;
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8. Add the salt and continue to stir well;
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9. Continue to stir quickly in one direction until the meat mixture is strong;
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13. Finally, add the finely chopped green onion and mix well;
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14. Cover with plastic wrap and set aside;
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15. Here is the beginning of the egg skin. Prepare all the ingredients, eggs I used 3 whole eggs + the remaining 2 yolks;
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16. Starch + water + salt, mix well;
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17. Beat the egg mixture, mix well;
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18. Pour the starch mixture into the egg mixture and mix well, the egg skin mixture is ready;
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19. Look at the state of the egg mixture at this point, it can flow down like a thread;
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20. Take a stainless steel spoon, placed on the stove over low heat, to a drop of water drops up to giggle, wipe a thin layer of oil, and then take the appropriate amount of egg mixture (the amount of an egg skin, about the usual soup spoon 7 minutes full can be);
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21. Pour it into a spoon, and then quickly rotate the spoon, so that the egg mixture is evenly distributed in the spoon, and then Pour out the excess egg mixture;
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22. Put the appropriate amount of meat filling in the center;
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23. Gently lift up one side of the dumpling skin and cover it with the meat filling in a smooth manner;
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24. Using a small spoon, gently press the seams of the egg skin to make it bond firmly;
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25. Finally, turn the egg dumplings over and heat them slightly for a few seconds before inverting them on a plate;
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26. Make the entirety in order of the the egg mixture. If there are impurities in the spoon, then wipe the spoon clean first. Also, except for the first time you need to wipe the oil, you no longer need to wipe the oil later.
Tips & Warm Tips
1. Use three fat and seven lean meat, so that the dumpling filling will be rich and oily;
2. The horseshoe can be replaced by yam, mushrooms, carrots, etc., depending on their own preferences can be adjusted;
3. The meat should be added to the meat a small number of times to add water and whisking, so as to make the dumpling more tender and better taste;
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4. You don't need to add too much seasoning to the dumpling filling, you just want to eat the original flavor of the meat and egg;
5. Adding a little bit of starch solution to the egg white liquid will make the dumpling skin thinner and easier to work with as well as less prone to breakage. There is basically no effect on the flavor;
6. If you don't have a small spoon, you can just fry the egg skin and then wrap the filling, but be careful not to fry the dumpling skin too big;
7. Because the egg skin is thin, if it doesn't adhere well, then you can dab a little bit of the egg solution on the back of the spoon as you press down on the interface of the egg skin with the small spoon;
8. There is really not much skill in making egg dumplings, it just requires care and patience. I think you just need to make a few of them to get the hang of it.
9. The egg dumplings can be stored in a sealed container. Or you can steam them in a pot and then seal them.