How to make fried rose dumplings?

Prepare dumpling skins and pork fillings

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Prepare four dumplings Skin, as shown in the picture

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Apply the pork filling, be careful not to make it too thick, try to apply it as thinly as possible

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After smearing the meat filling, cover the dumpling skin in half horizontally

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All folded appearance

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Start rolling the rose: roll it with your right hand, gently hold the unrolled leather with your left hand, and slowly roll it up from the bottom

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Does it look like a rose when you roll it to the third picture?

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Roll it up to the interface and dip it in water. Then glue and pinch tightly

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It’s rolled! There are exactly 8 roses in 32 skins

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Start frying the dumplings: heat the pan with cold oil, add the rose dumplings and fry for 2 to 3 minutes

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Fry until the bottom is golden brown, add half a bowl of water, cover the pot and fry over medium heat. When the water in the pot is dry, add half a bowl of water. Repeat these steps. Three times

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While frying the dumplings, prepare the chutney: add three spoons of Korean chutney and three spoons of water, mix well and set aside

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When you see the water in the pot starting to dry for the third time, pour the hot and sour sauce

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Turn up the heat and turn the pot to collect the juice

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When it comes out of the pot, it looks beautiful and tempting. Take a bite, sour, sweet, spicy and delicious, and dip it in vinegar. It’s not bad to eat either!

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