Egg dumplings are made of beaten eggs spread out and fried into a skin, and then the skin is wrapped with meat filling, which looks like a dumpling.

The origin of egg dumplings has this saying: After the Qin and Han Dynasties, due to the struggle for royal power, wars continued in the north, resulting in five major population migrations in Chinese history.

The people of the Central Plains and the officials and gentry migrated to the south, and finally stabilized in the border areas of the three provinces of Jiangxi, Fujian and Guangdong, forming the Hakka ethnic group.

People in the north are used to eating dumplings, but there is no wheat in the south, so the Hakkas have to find ways to use other ingredients - sweet potato flour is used to make potato starch dumplings, and egg skin is used to make egg dumplings.

Nowadays, egg dumplings are more popular in Jiangsu, Zhejiang, Shanghai and Anhui.

Especially during the Chinese New Year, there will definitely be various dishes made of egg dumplings in the New Year’s Eve dinner.

Because it looks like a gold ingot, it has a particularly good meaning.

Egg dumplings (Jin Yuanbao) are very popular among Suzhou people’s New Year’s Eve dinner.

Cook in the pot together with the meatballs.

A gold ingot, a reunion, and a hot pot have become the most popular "family portrait".

Egg dumplings are similar in appearance to dumplings, but their preparations are quite different.

In addition to the different edible materials for the outer skin, the wrapping methods are quite different.

Generally, people who are good at making egg dumplings only need one pot and a small spoon to make perfect egg dumplings.

But how can we, who don’t make egg dumplings often, make good and standard egg dumplings?

It's actually very simple, just a good stainless steel spoon, whole egg liquid, lard and meat filling.

After the gas is turned on, turn the stove fire to the smallest circle, heat the spoon on the stove, and brush a circle of lard on the iron spoon for lubrication. Using lard can increase the aroma of the egg skin.

Then use a porcelain spoon to scoop a small spoonful of egg liquid into the iron spoon, then lift your wrist and turn it slightly, and the egg liquid will coat the entire surface of the iron spoon.

The thickness is even and very regular.

While the egg liquid is not completely solidified, take a small ball of minced meat, place it in the center of the egg skin, carefully lift one side with the tip of chopsticks, and cover with the minced meat.

Then use chopsticks to press the edges of the egg dumplings.

When making egg dumplings, you need to pay attention to the heat and time, but if you adjust the gas stove to the smallest setting, it basically depends on the timing.

When applying oil, be sure to apply it evenly. When pouring the egg liquid, just let the egg liquid cover the spoon. If you pour too much, pour the excess egg liquid back into the bowl containing the egg liquid.

This way the thickness can be controlled very well.

The time for frying the egg skin should not be too long. As long as the edges are cooked and the middle is almost cooked, you can add minced meat.

Egg dumplings can be made into many dishes such as: steamed egg dumplings, steamed chicken egg dumplings, egg dumplings with pork belly, egg dumplings and vegetable soup, family portrait soup, five blessings and so on.

The following introduces a New Year dish made with egg dumplings: Family Portrait Soup Ingredients needed: 6 egg dumplings Longkou vermicelli A handful of oyster mushrooms 150 grams of pork meatballs 200 grams of ginkgo 10 tomatoes One ginger onion oil salt chicken essence Method: 1. Slice tomatoes and ginger

, cut green onions into final sections.

Soak the vermicelli in warm water until soft.

2. Heat oil in a pan and sauté tomatoes, ginger slices and green onions until fragrant.

3. Add appropriate amount of water to boil, then add pork meatballs and cook.

4. After boiling, add oyster mushrooms, ginkgo and egg dumplings and cook for about 5 minutes.

After 5.5 minutes, add the soaked vermicelli and add in salt and chicken essence to taste.

Egg dumplings, as the name suggests, are made with eggs as the skin, wrapped with various fillings, and made into dumplings. Because of their golden color and shape, they are also called "Fa Cai Dumplings" or "Golden Ingots" in common sayings.

Due to limited conditions, I only eat it during New Years and holidays, unlike now where I can eat it whenever I want.

The key to making egg dumplings is the egg skin. The egg skin is thin but not broken. Wrap it with a lot of fillings. Take a bite and the gravy mixed with the egg flavor fills your entire mouth. It is full of happiness. Egg dumplings are delicious, but many people cannot make them.

Okay, either the egg skin will break when the filling is wrapped in it, or the egg skin is very thick, that means you have not mastered the skills well. Today I will share with you how to make egg dumplings. As long as you pay attention to a few points, the egg dumplings will be plump and still delicious.

It won’t break the skin, let’s take a look at the specific methods!

Ingredients for golden fresh meat egg dumplings: 3 eggs, 300 grams of pork, 100 grams of water chestnuts, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little salt, an appropriate amount of sugar, an appropriate amount of cooking wine, an appropriate amount of oil, an appropriate amount of starch. Method: 1. Wash and chop the pork.

Crush, peel and wash the water chestnuts, cut them into small pieces and add them to the minced meat.

2. Mix the minced meat and water chestnuts thoroughly, add light soy sauce, oyster sauce and other seasonings, mix well, add a little water and stir in one direction.

3. Break the eggs into a bowl, add a little cooking wine and beat them up. Then add 1 teaspoon of starch and 2 teaspoons of water to make water starch. Add it to the egg liquid and stir evenly. Adding a little water starch to the egg liquid can make the egg skin less likely to break.

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4. Take a stainless steel spoon, heat it on the fire, and then evenly apply a little oil. The oil here can be vegetable oil, lard, or fat. You can use whatever you have at home.