How to Make Homestyle Chinese Egg Dumplings

This is a classic dish we can serve at home, made by wrapping mince meat filling in omelette-like egg wrapper. The key to the success of making these is good control of the heat under the skillet.

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How to Make Homestyle Chinese Egg Dumplings Recipe
12 Steps
Ingredients
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1
First marinade mince meat with sesame oil, white pepper, salt, cooking wine and cornstarch.

First marinade mince meat with sesame oil, white pepper, salt, cooking wine and cornstarch.

2
Fry the marinated meat with some garlic in a non-stick skillet.

Fry the marinated meat with some garlic in a non-stick skillet.

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3
Transfer onto a bowl and set aside.

Transfer onto a bowl and set aside.

4
Then beat eggs in a bowl.

Then beat eggs in a bowl.

5
Season with a bit of salt.

Season with a bit of salt.

6
Pour and spread in a circular motion 2 tablespoons beaten egg onto the hot and oiled skillet. Allow the egg to set a bit but the top is still moist.

Pour and spread in a circular motion 2 tablespoons beaten egg onto the hot and oiled skillet. Allow the egg to set a bit but the top is still moist.

7
Then add 1/2 tablespoon of cooked meat in (a bit off) the centre of the egg batter. Flatten the meat a bit.

Then add 1/2 tablespoon of cooked meat in (a bit off) the centre of the egg batter. Flatten the meat a bit.

8
Using a small spatula, lift half the set egg over the filling forming a semi circle shape, pressing the edges to seal. Allow to set a bit.

Using a small spatula, lift half the set egg over the filling forming a semi circle shape, pressing the edges to seal. Allow to set a bit.

9
Then turn the egg over to cook on the other side until cooked through.

Then turn the egg over to cook on the other side until cooked through.

10
Repeat the same with the rest of the egg batter and meat.

Repeat the same with the rest of the egg batter and meat.

11
And we’re done! Transfer onto serving plate before serving.

And we’re done! Transfer onto serving plate before serving.

12
Serve hot with rice garnished with some green onions and red chilies.

Serve hot with rice garnished with some green onions and red chilies.

Ingredients

100 Grams meat, minced 
½ Teaspoons Sesame oil 
½ Teaspoons Cornstarch 
¼ Teaspoons White pepper 
¼ Teaspoons Salt 
½ Teaspoons Chinese cooking wine 
1 Teaspoon Garlic, minced 
2 Eggs, beaten 
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