Egg Dumplings
5 eggs
500 grams (1.1 lb) ground meat
5 grams (5/6 tsp) salt
2 grams (1/2 tsp)MSG
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
25 grams (1 2.3 tbsp) cooking oil

1. Add the salt, MSG, scallions and ginger to the meat and stir well until substance becomes sticky.

2. Whip the eggs in a bowl and mix with the oil as follows: Put some of the oil in a large steel soup ladle 8 cm (3.2 inches) in diameter and heat over low fire, then add into the ladle some of the whipped eggs. Turn the ladle frequently to allow the eggs to coat the sides of the ladle and thus form a small wrapping for the meat. Put in 25 g (5/6 oz) of the meat and fold the wrapping in the ladle with the help of a pair of chopsticks to make a dumpling, Heat one more minute and place on a plate. Repeat this procedure untilall the whipped egg and ground meat are used. Steam for 10 minutes and the egg dumplings are ready tobe served. Altarnatively, they can be put in soup and when the soup boils, they are ready to be served.

Features: Light yellow in color and beautiful in shape.
Taste: Salty and delicous.

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