Original recipe link (原版食譜): 田园时光美食 視頻 蛋饺 Egg dumplings（English） 文字 中文版/英文版食譜
My husband made it based on his impression of his mother's cooking method. The ingredients and methods are similar to this. I use Garden Time Homemade Cuisine's recipe in this post. The photos and videos below are what my husband did based on his own recipe.
我先生是根據他印象中母親的做法來做，食材與做法與此類似。我採用田园时光美食食譜做記錄。下面的照片及錄影則是我先生的做法。
Ingredients 食材
- 150 g minced pork 碎猪肉
- 1⁄4 cup water chestnuts, chopped 碎荸薺
- 1 Tbsp scallion, chopped 碎香葱
- 1⁄4 tsp salt 鹽
- 1⁄4 tsp sugar 糖
- 1⁄4 tsp sesame oil 麻油
- 1⁄4 tsp white pepper powder 白胡椒
- 1⁄2 tsp soy sauce 醬油
- 3 eggs 蛋
Instructions 作法
- Put all the ingredients (except eggs) into a bowl and stir in one direction until sticky.
- Then divide into several small olive-shaped meatballs and flatten them slightly so that they can be easily wrapped into the egg skin. Set aside.
- Beat three eggs until the whites are no longer visible.
- Make egg dumplings
Traditional method: Take a ladle, heat the ladle until hot, brush a layer of oil inside, then pour about 1 Tbsp of egg liquid into the ladle and swirl, a thin sheet of egg will form, leave a little bit of extra beaten egg in the centre of the ladle and add in the fillings. Remember to turn down the heat or even turn off the heat. Then close the egg skin and use the residual heat of the spoon to solidify the egg liquid, and the dumpling are made.
New method: Brush the non-stick pan with oil, be careful to only turn on low heat, put in a large round cookie cutter, pour about 1 Tbsp of beaten egg into it, and gently swirl the non-stick pan to evenly spread out mixture. When it is no longer runny, remove the cookie cutter immediately. If it's sticking to the side of the cookie cutter, you can push it with a spoon and a round egg skin will be formed. Before the egg skin is completely solidified, put the fillings in. Close the egg skin into a dumpling shape, press and and enclose tightly, using the remaining heat in the pan to seal. - How to eat egg dumplings: You can steam them in a pot of boiling water for 6-8 minutes, then eat them directly with sauce, or you can make soup or eat them with hot pot.
- 把所有材料 (蛋除外)放到一個碗裡，朝一個方向攪動直到黏性。
- 然後分成若干份橄欖形狀的小肉丸，稍微壓扁一點，這樣容易將它包入蛋皮裡。放一旁備用。
- 把三個雞蛋打散，打到看不見蛋白為止。
- 做蛋餃
傳統做法: 取一把湯匙，開火先把湯匙燒熱，在裡面刷一層油，然後把大約 1 湯匙的蛋液倒入湯匙內，晃動湯匙蛋液就變成蛋皮，留一點點的蛋液在中間 ，放入準備好的餡料，這時記得要轉小火甚至關火，再把蛋皮合上利用勺子的餘熱蛋液就凝固， 餃子的樣子就出來了。
新式做法: 不沾鍋刷油，注意只能開小火，放入一個大號餅乾圈（round cookie cutter），往圈內倒入約1湯匙的蛋液，晃動不沾鍋讓蛋液均勻分佈在圈內 。當蛋液不會流動時，馬上把圈子取出，如果蛋液凝固黏在圈邊 可以用湯匙推一下，幫助圈子取出。一個圓形的蛋皮就形成了，趁著蛋皮還沒完全凝固，把餡料放入 合上蛋皮成餃子狀，把接口壓實封好 利用鍋裡的熱量讓餃子形狀固定。 - 蛋餃的吃法：可以放入滾水鍋裡蒸 6-8 分鐘，然後直接沾醬吃，也可以煮湯或和火鍋一起吃。
 |
 |
 |
Recipe 食譜