How to make fried dumplings at home, with crispy outer skin and icy bottom, which are crispy and fragrant?

Ice peanut pan-fried dumplings are a very common home-cooked recipe. The dumplings have thin skin and large fillings. They have a crispy bottom like ice flowers and are very delicious. They are also very simple to make. If you know how to make dumplings , it’s OK to have a good pot. Today I am going to make the ice flower dumplings by frying them in a Meiya wok. The Meiya wok not only has excellent non-stick effect and is very fuel-efficient, but is also lightweight and durable. It is also very easy to clean and can be used to make various delicacies at home.

Main ingredients of iced peanut fried dumplings: 300 grams of flour, 150 grams of warm water, 150 grams of raw pork, 250 grams of leeks, 150 grams of raw eggs, 1 auxiliary material: appropriate amount of ginger, soy sauce, 2 spoons of light soy sauce, 1 spoon of white sugar, 1 tea Spoonful of sesame oil, appropriate amount of salt, 20 grams of cold water, 250 grams of flour, processing technique: Step 1

Clean the raw pork, pick and wash the leeks, add 300 grams of flour, add 150 grams of warm water and knead into a smooth batter, cover tightly. Wet a rag to let it rise. I chopped the raw pork myself and chopped it with an appropriate amount of ginger. Step 2

Chop the dumpling filling and add an egg and a little bit of sugar. Use soy sauce, light soy sauce, salt, and sesame oil. Stir the dumpling filling in one direction. Chop the chives and add the third step.

Stir the dumplings well. Divide the batter into small buns after the dumpling filling has risen. Roll the skin into a round shape and roll it into a dumpling with a slightly thin edge. Add light soy sauce, light soy sauce, and salt. Add an appropriate amount of filling. Pinch out the dumpling pleats from one side. Knead the dumplings a little better. The fourth step is to boil the dumplings if you don’t want to make pan-fried buns

Add 250 grams of cold water to the gram flour and adjust the ratio evenly. Brush the bottom pan with a layer of oil and put the dumplings into the bottom of the Meiya wok. Lower the heat to a simmer, and when the bottom of the dumplings is light yellow, add flour and water until the water reaches one-third to half of the dumplings.

Cover the lid, turn to simmer and fry slowly until the water is consumed. If the dumplings are dry, turn off the heat if there is a golden puff pastry on the bottom. The fragrant and crispy pan-fried dumplings with ice flowers on the bottom are so crispy.