http://www.germanpool.com/eng/cooking/recipe_page.php?id=496
Egg Dumplings with Lamb Fillings
Less than 30 min
Fillings:
Minced Lamb
Diced Water Chestnuts
Cumin Powder
Corn Starch
Sugar
Egg Mixture:
Eggs
Corn Starch Slurry
Oil
Other Ingredients:
Stock
Bean Threads
Chinese Dwarf White Cabbages
Seasonings:
Pepper
Steps:
1.
Dice water chestnuts.
2.
Mix eggs, corn starch slurry and oil to create an egg mixture.
3.
Mince the lamb with the Tornado Series Professional High Speed Food Processor. Mix fillings ingredients together to form egg dumplings fillings.
4.
Heat up the ladle using the flame. Apply lard onto the ladle and pour in egg mixture. Place the fillings in the centre and fold the egg in half to form a sycee shape. Leave aside.
5.
Boil the stock in a saucepan. Put in bean threads, Chinese dwarf white cabbages and egg dumplings. Simmer until cooked. Lastly, season with pepper.
Tips:
Maria's Tips: Minced lamb can be replaced by other types of meat.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference