Ingredients ?

Pork filling 500g

Eggs 4pcs

Horseshoes 250g

Minced ginger 1 tablespoon(15g)

Minced green onion 1 tablespoon(15g)

Salt 1 teaspoon(15g)

Soya Sauce 2tablespoons(30ml)

Chicken Essence 2teaspoons(10g)

1 tablespoon (15ml) sesame oil

A little oil

How to make Steamed Egg Dumplings ?

Clean the water chestnut, peel off the skin and cut into small pieces. Brush the inside of the spoon evenly with oil and grill the spoon over low heat until hot. Fill the spoon with 1 tablespoon of the egg mixture, rotate the spoon to form a thin layer of egg skin, remove the spoon from the heat, add the meat mixture, use chopsticks to hold one side of the egg skin and gently pull it over to overlap with the other side of the egg skin, tap the chopsticks a couple of times until the skin adheres to the other side, then turn the spoon over to pan-fry the mixture. p>

Steam the egg dumplings in a steamer for 10 minutes and serve with the sauce