Fried Egg Dumpling
Pan-fry beaten eggs into a thin pancake, fill with diced ham, onion, and carrot, fold in half and pan-fry until cooked through, then drizzle with ketchup.
Ingredients
eggs (washed, beaten into egg liquid)
2
ham (diced)
onion (peeled, stem removed, minced)
1/4
carrot (washed, minced)
1/3
milk (mixed into the egg liquid)
30 ml
black pepper
1 g
ketchup (drizzled on the finished dish)
to taste
olive oil (for cooking)
a pinch
Instructions
1
Prepare Ingredients
Wash the eggs and beat them into egg liquid, then add milk and stir well; dice the ham; peel the onion, remove the stem, and mince; wash the carrot and mince it.
2
Cook the Filling
Heat a wok over the fire, add olive oil and heat to about 50-60% hot, sauté the diced onion until fragrant, add the diced carrot and stir-fry until softened, add the diced ham and stir well, and season with black pepper to make the filling.
3
Fry the Egg Wrap
Heat a frying pan over the fire, pour in the egg liquid, hold the pan handle and shake the pan to spread the egg liquid evenly into a round pancake shape. Once the bottom side turns golden brown, place the filling on the left half of the egg pancake, use a spatula to lift the right half of the egg pancake over the filling, press to seal, forming a large dumpling shape. Briefly fry, then transfer to a plate and drizzle with ketchup to serve.
