People no matter where they go, they always need to find some fun, think about some ways to do it. Food is just that – my way to find it and make a plan!

Eggs are a common ingredient in families. But the dishes they can be cooked into are no less than a hundred, such as egg custard, fried eggs with pork, egg rolls, egg dumplings, etc. As long as eggs are involved, the nutrition will not be too bad. If there are eggs at home, you can become a delicious meal every day.

Our family raises three chickens, two female chickens and one male chicken. The female chickens lay eggs every time, and they have been stockpiled for a long time. Today, finally three eggs came out. So we plan to make a rural delicacy – egg potato starch dumplings. Egg potato starch dumplings are also my nickname for it. Its real name is actually called egg dumplings. In order to make it easier for everyone to remember and also closer to the food itself, this method can let more people know.

In early spring, I made it for my family. It's soft and juicy with a strong texture, and 2 minutes per dumpling. It's even better than dumplings. Potato starch dumplings are seasonal food, and they need to wait until the green twig is out before they can be made. So I changed the filling, turning the green twig filling into the watercress filling. This substitution created two completely different flavors, the fragrant aroma of green twig and the concentrated aroma of watercress, making the taste even better.

Egg potato starch dumplings, in dialect it's called big dumplings. Grandma taught me to make big dumplings at home, and once I made 20 at a time, enough for the whole family. The method is super simple. When making egg potato starch dumplings, you need to be quick with your eyes and hands. If you make a little mistake, the dumplings will crack, and they are also easy to burn. In addition, the temperature also needs to be controlled. Too big or too small will not do, you must do it just right. This is also the difficulty of making this dish.

If you're interested in this home-style dish, egg potato starch dumplings, why not try it according to my method? The method is simple, and you can make one in 2 minutes. It's even better than dumplings. Let's try this rural delicacy together!

Egg Potato Starch Dumplings

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

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

Production process:

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

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

3In a large pot, pour in vegetable oil first, and heat it up, then pour it out. First, smear it, so that the potato starch slurry won't stick when it's put in the pot. It's a trick to prevent sticking.

4Pour a little oil into the pot, put the potato starch slurry in, when it's about to solidify, put in the filling we have already stir-fried. When the slurry can be easily flipped, cover it with a pot lid.

5Then use the residual heat of the pot to continue cooking the dumplings, operate the next dumpling when the second action is about the same as the first one, the first one has already cooked.

6After the dumplings are out of the pot, you can put them into a plate and eat them. The skin is crispy and the inside is soft. The more you eat, the more you want to eat. When frying the big dumplings, you must control the temperature to avoid burning them.

Eating tips:

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. You need to stir it open when frying.

2The filling in the big dumpling can be chosen according to your own taste. I choose watercress and meat filling, after stir-frying, it has a special fragrant flavor, which is very appetizing.

This article was originally created by 'Small Talk of Bites' . All pictures were taken by myself. Please do not modify or copy without permission. Infringement will be held liable.'