Thursday, August 30, 2007

Quick Egg Dumpling Set


Rice 150 grams
Minced meat 30 grams
Eggs 20 grams
Tomato 20 grams
Beancurd 15 grams
Young cabbage 50 grams

Salt l 1/4 teaspoons
Soy sauce 1/2 tablespoon
Corn starch 1/4 tablespoon


  1. Blend the minced meat with 1/2 teaspoon salt, soy sauce and corn starch. Beat the egg together with 1/4 teaspoon salt.

  2. Spread egg evenly on a pan and fry into a small, round egg pie. Before it hardens, sprinkle some minced meat on it and fold into two until the two parts close tightly.

  3. Cube the beancurd and the tomato. Boil them in water until cooked and add 1/2 teaspoon salt. Add corn starchto make a thick gravy.

  4. Heat oil in a pan before stir-frying the young cabbage with 1/4 teaspoon salt.

Recipe Obtained from Book Titled "Nutritious Recipes For Children" by Shinglee Publishing.

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