First, make jiaozi's egg skin: Beat the eggs into a big bowl. The more eggs we have, the more dumpling skins we make. Beat the eggs with an eggbeater. The standard for breaking up eggs is that when the eggs are stirred up, there is no silk in the broken eggs. (The eggs must be broken up, otherwise the egg wrappers won't be so delicious. )
After the eggs are broken up, pour in rapeseed oil, which is less than the weight of the eggs. According to the size of the bowl, the oil poured should be a quarter of the broken egg. A little more or less doesn't make much difference, only the difference is not too big. )
Blanch eggs and jiaozi's skin with coal. The fire of coal fire should not be too big, but it should not be too small. As long as you put your hand on the coal fire, it will burn your hand in about 3 seconds.
Spoon half a spoonful of broken eggs with a small spoon, pour into a large spoon, then gently turn the egg liquid in the large spoon in one direction until it becomes uniform and round, and then bake it on a coal fire until the egg liquid solidifies.
After the egg dumpling skin is made, it will look like the picture below.
Dumpling stuffing: Egg dumpling stuffing consists of glutinous rice and meat foam.
Glutinous rice should be soaked in clear water for at least two hours before use. The longer the glutinous rice is soaked, the easier it will be cooked when steamed.
After the glutinous rice is soaked, pick it up, filter off the water and mix it with the meat foam.
Wrap the egg dumpling stuffing with egg jiaozi, and don't pinch it too tightly. Eggs don't crack when steamed in jiaozi. Wrap it up and steam it in a steamer.
You can eat it when it is steamed!