In the second episode of Danwei Canteen, Anhui native Li Zhongqin cooks her mother's egg dumpling recipe, set to music from Anhui. Video also on Youtube and Tudou. See below for recipe.

# Chop up as a piece of meat as finely as possible. Using a meat grinder or buying minced meat will make the job much easier.
# Add a small bit of ginger, a spoon of soy sauce and a spoon of starch to the meat paste.

# Break an egg and separate the yolk from the white. Add the egg white in the meat paste and whisk it until they are thoroughly combined. Break another four eggs into a bowl and whisk them (for) exactly 100 times.

# Heat up a ladle over the cooking flame and then pour some salad oil into it. Tilt the ladle around so that it is fully covered with a thin film of oil. Drain the remaining oil back to the container. Add a spoon of whisked egg into the ladle and tilt until fully covered. When the egg becomes a stiff sheet, add the filling on top. Fold the sheet and mate the two ends. Make as many as you like in the same way.

# Steam the dumplings for 15mins in a steamer.

# At the same time, put some soy sauce, chicken extract, salt, vinegar and sugar into a bowl and mix them together. Heat up some oil in a wok. Add the spices into the oil, then fry and add water. Sprinkle the sauce and some chopped green onion onto the steamed dumplings. Now the egg dumplings are ready to eat.

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