Old Shanghai egg dumplings

Eggs 7 pieces	Pork mince 600g
Green onion A little	Edible oil Appropriate amount
Salt Appropriate amount	Cooking wine
Starch	Granulated sugar
Chicken Essence

How to make old Shanghai egg dumplings

Step 1

Beat the eggs and add a little cooking oil

Step 2

Add chopped green onion, salt, sugar, cooking wine, chicken essence, and starch to the minced meat, and beat vigorously in one direction.

Step 3

Take a small spoonful of egg liquid at a time

Step 4

Heat an iron spoon, and turn it around with cooking oil (it's best to use lard, or rub it with a large piece of fat). When making the first egg dumpling, put more oil in it, as it will stick easily. Spoon, it will be fine later. Pour the egg liquid into the iron spoon.

Step 5

Turn the gas on low heat and slowly turn the egg liquid in the iron spoon to form a thinner egg skin, leaving a little egg liquid at the bottom.

Step 6

When the egg liquid is not completely coagulated, add an appropriate amount of minced meat.

Step 7

Gently lift one side of the egg skin to cover the minced meat

Step 8

Use chopsticks to press slightly around the minced meat to make the egg skin stick together.

Step 9

Then flip it over and fry it a little, and that’s it.

Step 10

Use a clean large bowl to serve semi-finished egg dumplings

Step 11

Steam until cooked, 10-15 minutes after the water boils

Step 12

There are many ways to eat steamed egg dumplings. The most common and traditional way is to make soup or casserole. Old Shanghai Egg Dumplings Cooking Tips

If you don’t have an iron spoon, you can use a small omelette pan, the kind that can fry one egg in one pan.