Egg dumplings practice and recipe egg dumplings how to do what is the recipe?

1, 8 eggs, 250 grams of pork, 5 grams of salt, 10 grams of oyster sauce, 10 grams of ginger, a little chicken essence, green onions, garlic leaves moderate.

2, first of all, make dumpling filling (the same as the usual dumpling filling), pork with ginger hand minced, add small onions, garlic leaves, salt, oyster sauce. Do not like pork greasy, you can adjust, add fungus, mushrooms, and finally add a little chicken essence to increase freshness.

3. Beat the eggs (the color is better with wood eggs), and beat them well so that the dumpling skins are elastic and uniform in color. Prepare an electric stove, two large soup ladles, and take out the inner pot.

4, the electric stove to 180 degrees, canola oil will be coated with the inside of the spoon, not too much, you can also rock the oil all the spoon after pouring.

5, to be hot spoon oil, with the usual soup small spoon to take the egg, into the warm spoon, this time the wrist to be flexible, the use of wrist rotation will be full of eggs throughout the walls of the spoon, the excess egg pouring (generally a small spoon of an egg skin, like a little thicker and then add a spoon).

6, the center of the egg skin slightly rises when the meat mixture into. When the sides start to separate from the spoon, quickly use chopsticks to fold the skin in half.

7. When folding the gyoza skin, move gently to avoid tearing the gyoza skin, and quickly. Press the edges of the dumplings to flatten the filling. Again, be gentle to avoid tearing the skin. Turn the dumplings over, press the edges firmly and flatten the filling.