Golden Egg Dumplings

Prepare the ingredients.

Chop the carrot and set aside.

Peel the lotus root and smash it with the back of a knife; this texture is really great.

After chopping all the ingredients, mix them with the seasonings evenly, and add a spoonful of cooking oil for a more tender texture.

Break the egg and add a spoonful of starch paste mixed with water; this makes it easier to hold its shape.

I started brushing a layer of oil on the frying pan and poured in the egg mixture. Unfortunately, the middle of the pan was high and the edges were low, so I could only make it into a pancake.

Spread the minced meat on the egg crepe, then just roll it up.

It's also pretty good.

Then switch to an iron pan, brush a thin layer of oil, pour in a small amount of beaten egg, gently tilt the pan to get a small round pancake, add the meat filling, cover it with the other side, and gently press to get an egg dumpling.

The prepared egg rolls and egg dumplings are only semi-finished products. They need to be placed in a steamer and steamed on high heat for ten minutes before eating.

These are steamed egg rolls and egg dumplings. You can eat them once cut open. The taste is really excellent. Serving a plate of golden egg dumplings at the New Year's Eve dinner feels very festive!