People no matter where they go, always have to find some fun, think about some ways. Yes, food is my fun, and it's a way to think! Small talk with Snacktime about eating food together, and earnestly treat the food you eat!

Eggs are a common ingredient in families. But the dishes that can be cooked with them are not less than a hundred, such as egg custard, fried eggs with meat, egg rolls, egg dumplings, etc. As long as there are eggs involved in the food, the nutrition will not be too bad, as long as there are eggs at home, you can turn it into a dish to eat every day.

Our family raises three chickens, two female chickens and one male chicken. The female chickens lay eggs every time, and have stored them for a long time. Today finally got 3. So plan to make a rural delicacy, egg potato starch dumplings. Egg potato starch dumplings is also my other name for it, its real name is actually called egg dumplings. In order for everyone to easily remember, and also more closely related to the food itself, this approach can make more people know it. Originally to pack this potato starch dumpling, must wait until the end of March or early April, because staying at home, so it was tried in advance.

In early spring, I made it for my family, it's soft and chewy, with plenty of filling, and can be formed into 2 minutes per dumpling, which is better than dumplings. Potato starch dumplings belong to seasonal delicacies, it needs to wait for the green pea shoots to come out to make it, so I changed the filling inside, changed the green pea shoots filling into the watercress filling, this replacement, creates two completely different flavors, the fragrant aroma of green pea shoots and the rich aroma of green pea shoots, which form a distinct contrast, and makes the taste of this dish even better. The watercress filling and green pea shoots filling.

Egg potato starch dumplings, in terms of dialect, it's just big dumplings. Staying at home, grandma taught me to make big dumplings. Once made 20, enough for the whole family to eat. The method is super simple. When packing big dumplings, you have to be quick with your eyes and hands, a little mistake will cause cracks, and it's very easy to burn. The other is that the temperature also needs to be grasped well, either too big or too small, must be just right, this is also the difficulty of this dish. The technique for wrapping the potato starch dumplings is key.

If you are interested in this home-style dish, egg potato starch dumplings, you can try it according to my method, the method is simple, 2 minutes to make one, better than dumplings, let's try this rural delicacy together!

Egg Potato Starch Dumplings

Ingredients: 3 eggs, 1 large bowl of potato starch, 300g watercress, 100g pork,

Main ingredients: vegetable oil, salt, light soy sauce, cooking wine, a little chicken powder, 4 cloves of garlic, appropriate amount of ginger.

Production process:

1Prepare the filling of egg potato starch dumplings, chop the watercress finely, chop the pork into meat crumbs, put it in a pot, add garlic and ginger, then pour in the watercress crumbs, and stir-fry evenly with salt, light soy sauce, cooking wine and chicken powder.

2In a large bowl, add a little salt and chicken powder to the potato starch, then beat in 3 eggs, then start adding water while stirring, stir into potato starch slurry, reserve.

3In a large pot, put vegetable oil, first heat it up, then pour it out, first let the potato starch slurry heat up, it won't stick to the pot when it's put into the pot.

4Put a little oil in the pot, put the potato starch slurry in, when it's about to solidify, put in the filling we've already fried, when the slurry can be easily stirred with a spoon, cover it with a pot cover.

5Use the residual heat of the pot to continue frying one dumpling, when the second action is similar to the first, the first one is already finished,

6After taking out, you can put it in a plate and eat it, the outer skin is crispy, the inside is soft, the more you eat the more you want to eat, when frying big dumplings, you must control the temperature and don't burn it.

Snacktime tip:

1When frying egg potato starch dumplings, pay attention to the consistency of the egg potato starch slurry and eggs, potato starch is easy to settle, when frying, you must stir it open.

2The filling in the big dumpling can be chosen according to my taste, I choose the watercress and pork filling, after being fried, it has a special fragrant aroma, which is very appetizing.

This article was originally created by 'Snacktime', all pictures were taken by the author. Please do not modify or copy without permission, infringement will be held liable.