Ingredients

6 Eggs

8 Grass Duck Eggs

Minced Meat 400g

Salt

Soy Sauce 1 tsp

Sesame Oil 1 tbsp

Pepper

Oyster Sauce 1 tbsp

Egg Whites 1 egg

Sugar Moderate

Scallions moderate

Measurement of Egg White

Egg White 1 egg

Minimum of Sugar

Measurements of Egg White p>Sugar moderate amount

Scallion moderate amount

Meat stuffing egg dumplings

First, mix the meat stuffing, in which the minced scallion, 0.5 tsp sugar, a small spoon of salt, a spoonful of soy sauce, a spoonful of oyster sauce, an egg white, pepper, moderate amount, mix in one direction.Done

Eggs and duck eggs beaten with a little bit of 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.

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

Minimize the heat throughout and wipe the spoon clean with an oiled paper towel. When the spoon is hot, pour in the egg mixture, then quickly rotate the spoon to make the egg mixture spread evenly into a circle. When the egg mixture stops dripping, remove the spoon from the heat.

Use chopsticks to pick up some of the meat mixture, then say the egg skin edge to pick up the egg skin to cover the other half of the surface, like wrapping a dumpling.

While the egg mixture is not completely solidified, use chopsticks to press the edge of the egg skin to make it fit.

This is how it's done! Repeat for each of the next steps.

Brush down the oil each time to prevent the spoon from getting stained. Keep the meat mixture small to prevent the egg skin from breaking, it's 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 a little bit of egg wash and stick it like glue. This time *** do three plates, about 60 egg dumplings, small, to do the last plate only skilled, egg dumplings to see people.

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 cool and dry them and freeze them. My mother-in-law used to boil them in water, put some soy sauce in them and cook them in one pot. I this time with a rice cooker steamed, *** three plates divided into three times steamed, get to eat I'm not afraid of trouble, haha