Carrot and Egg Dumpling Filling Recipe and Method for Making Dumplings That Will Not Be Soft

The making of carrot and egg dumplings is my private secret recipe, hehehe... During the winter solstice, sitting with the whole family making dumplings, cooking dumplings, and eating dumplings is one of the beautiful things in life.

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Ingredients:

1 and a half pounds of dumpling wrappers, 3 carrots, 4 eggs, chopped green onion, sesame oil, and 6 tablespoons of salt.

Recipe for carrot, egg and dumpling fillings. How to make dumplings that are not boiled

1. Add salt and chopped green onion to the eggs and beat them. Put in a wok and stir-fry until cooked. Stir into egg foam.

   

2. Wash the carrots, peel them, and cut them into minced carrots.

   

3. Put the carrots in the pot, stir-fry until soft and fragrant, and let cool.

   

4. Add the egg foam to the carrot foam, and add an appropriate amount of salt, sesame oil, and minced ginger. Mix well to make carrot and egg dumpling filling.

   

5. Put carrot and egg dumpling filling into the dumpling wrapper, and dip some water on the edge of the dumpling wrapper to make the dumpling wrapper sticky.

   

6. Fold the dumpling wrapper in half, pinch the middle, and pinch the right side toward the middle.

   

7. Pinch the two flaps of dumpling skin on the right side tightly.

   

8. Pinch the other flap toward the middle.

   

9. Pinch and compact the dumpling skin on the left using the same technique. A beautiful carrot and egg dumpling is ready.

   

10. Bring the water to a boil, add the dumplings, and stir gently and quickly. When the water boils again, add a spoonful of cold water, cover and cook. When the water boils again, add a spoonful of cold water, repeat four times. Beautiful and fragrant carrot and egg dumplings are ready.

    

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