Quail eggs or small eggs.
five spices powder
How to make a simple version of egg dumpling cakes (dumpling skin version)
Thinly roll out the dumpling skin, add the shallots, oil, salt and allspice powder.
Place another dumpling skin, also thinly rolled.
Add a smaller egg or quail egg.
Close the two dumpling skins together, pressing the edges together.
Fry in oil in a skillet over medium-low heat
Fry until golden brown on both sides, done. Fragrant and crispy.