Since I bought the dumpling pot, I really often make octopus dumplings. But if you eat too much, you will feel tired, and the materials at home are basically used up. Therefore, this time I made a simplified version of the small balls, and the steps are simpler. Some quail eggs are added in the middle, and the sauce is poured on the last, which also has a special taste. If you have quail eggs at home, don’t cook them anymore and eat them in another way!
How to make quail egg balls?
Beat salt, eggs, and flour into a bowl, add appropriate amount of water and mix well to form a consistency like yogurt.
Brush a layer of oil in the meatball pot and pour the batter.
Sprinkle some shredded cabbage.
Knock on the quail eggs, turn half of the solidified dough in a circle, and continue to pour the batter.
All forms a spherical shape.
Mix water, light soy sauce and oyster sauce. Add some water starch.
Pour the juice on the balls.
Squeeze the salad dressing and sprinkle with cheese powder.
Quail Egg Balls
- 100 g flour
- 1 egg
- 5 g cabbage
- 50 g quail egg
- 2 g light soy sauce
- 3 g oyster sauce
- 15 g water starch
- 2 g salad sauce
- 1 g cheese powder
Add flour when the batter is thin, and water when it becomes thick. You can stuff more meat in the middle of the balls. Hope you like the quail egg balls.