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"pigeon eggs"
1 serving
Finely chop the ham. Beat the eggs. Mix the ham with the beaten eggs, rice wine, flour and breadcrumbs. The mass should not be too wet, so if necessary, add another 1-2 tablespoons of ground crumbs. Form dumplings from the mass, resembling a pigeon egg in shape, using 1 incomplete tablespoon of mass for each "testicle. " In a wok or fryer, heat the corn or peanut butter and fry the "pigeon eggs" in portions for 4-5 minutes. Serve with rice and green salad.
Finely chop the ham. Beat the eggs. Mix the ham with the beaten eggs, rice wine, flour and breadcrumbs. The mass should not be too wet, so if necessary, add another 1-2 tablespoons of ground crumbs. Form dumplings from the mass, resembling a pigeon egg in shape, using 1 incomplete tablespoon of mass for each "testicle. " In a wok or fryer, heat the corn or peanut butter and fry the "pigeon eggs" in portions for 4-5 minutes. Serve with rice and green salad.
eggs - 4 pcs., Ham - 400 g, rice wine - 1 tbsp. spoon, flour - 1 tsp, breadcrumbs - 3 tbsp. spoons, corn oil to taste, or peanut oil to taste
