The dumpling skins of the dumplings I make are made of pure eggs. Dumplings made of pure eggs have a golden appearance and an eggy aroma. They can be boiled or steamed and taste great.
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Ingredients:
Eggs, pork, onions, ginger, light soy sauce, cooking wine, sesame oil, salt, sugar,
How to make pure egg dumpling skins with pork and eggs How to make skin dumplings
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Beat the eggs evenly in a clockwise direction to form a pure egg liquid.
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Wash and mince green onion and ginger.
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Add green onion and ginger foam into the pork filling.
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Put an appropriate amount of salt into the pork filling.
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Moderate amount of light soy sauce.
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An appropriate amount of sesame oil.
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A small amount of sugar to enhance the freshness.
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Stir the pork filling clockwise to make the pork filling chewy.
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Pour appropriate amount of egg liquid into the pan.
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Use a spoon to spread the egg mixture and make it as round as possible.
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Turn on low heat and fry the egg liquid to form an egg skin.
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Use your hands to quickly flip the egg skin over and fry it.
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After frying for 2-3 seconds, the pure egg dumpling wrappers will be ready.
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Spread out multiple egg skins.
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Put fresh pork filling into the egg skin.
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Fold the egg skin in half.
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Pinch the edge of the fresh pork filling along the pork filling.
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The golden pure egg skin pork dumplings are ready. Pure egg skin and fresh meat dumplings can be boiled or steamed, and they all taste great.
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