How to make fried dumplings?

Shuijianbao, also called Shuijianbao, is a common snack in Anhui, Jiangsu, Shandong, Taiwan Province, Guangdong, Hongkong and Macau. They have a thin coat made of flour and water, and the fillings are pork and scallops. Guangdong dumplings with shrimp, Taiwan Province dumplings with cabbage. It has a history of more than 500 years. It originated in Lijin County, Shandong Province (formerly known as Phoenix City). Now it is mainly called Qiaozhuang Town (Caizhai Village) in Boxing County, and it is mostly distributed in the northeastern towns of Boxing County. During the Ming and Qing Dynasties, it was the intersection center of Haihe River and a famous commercial port, with merchants and shops, and unique fried dumplings came into being. After World War II, fried dumplings in Taiwan Province Province were introduced from Chinese mainland and evolved into local flavor.

Chinese name

Fried buns

Foreign name

Pan fried bun

major constituent

Pork, refined flour, leek, yeast, Chinese cabbage

classify

Henan cuisine

Someone's taste

Crisp but not hard, fragrant but not greasy, delicious to the extreme.

working methods

Boil, steam and fry

basic content

Shandong stuffing foods with local characteristics are classified very finely, such as fried dumplings and pot stickers. The basic operation sequence is the same. They are all stuffed with flour bags, put into a pot, add water or thin batter, and fry on the fire. However, the pot stickers need to be beaten twice and then sliced when cooked. Fried dumplings are made by pouring small ground oil into them when cooking, and then frying them over. The biggest difference is the use of noodles, fried dumplings are fermented noodles, fried dumplings are mixed with water, fried dumplings are softer. Heze's fried dumplings and pot stickers are very famous.

According to different fillings, fried dumplings can be divided into beef fried dumplings, pork fried dumplings and leek fried dumplings, but their making methods are basically the same. The key to "water-fried bag" is to correctly grasp the heat. The temperature should not be too high when frying. Under normal circumstances, the oil temperature of the pot should be kept at 50% heat. In addition, prepare the batter and master the time of pouring the batter. Pour the batter neither too early nor too late, otherwise it will affect the quality of fried dumplings.

Kaifeng fried dumplings are small and exquisite, golden from top to bottom, crisp outside and fresh inside, and have a good taste. Due to different fillings, it can be divided into mutton, pork and vegetarian dishes. The stuffing is all mixed with onion, ginger, spiced powder, sesame oil and fine salt, and the skin is fermented with wheat flour. Put the steamed bread in the pot for a while, add flour and water, then pour the sesame oil and then take it out of the pot.

The fried dumplings in Jiaodian Village, Pingdingshan City, Henan Province are the most famous. The fried dumplings in Jiaodian Village have a unique taste, which is different from the local hot soup. If you want to eat authentic food here, don't go to the wrong place. The best fried dumplings are authentic Li Shifu Old Steamed Bun Shop.

Fried dumplings in Guangdong, Hong Kong and Macao: As a common snack here, fried dumplings have a thin layer of flour and water, which is different from the pure meat stuffing fried raw. Locals also add scallops and shrimps to fried dumplings.

Yongcheng city, Henan Xuehu beef fried bag. During the Northern Song Dynasty, there was a chef in Xuehuji, Yongcheng, Kaifeng Palace, Kyoto. On the Queen's birthday, he gave a banquet in honor of the ministers. The chef once offered fried dumplings and bean porridge from his hometown, and the ministers ate them all. Wang Daxi of the Song Dynasty gave him a reward, and he was awarded the title of "second-class steamed bread" by the court. Since then, snow fox fried dumplings and Kaifeng steamed buns have been neck and neck, and they have been popular in various States, prefectures and counties. Snow fox beef fried bag is made of special refined powder, pure sesame oil and beef; Sweet potato vermicelli; Four seasons green vegetables; Eighteen kinds of Chinese herbal medicines are mixed with stuffing and fried in a flat-bottomed steel pot. The filling is open and exposed, thick on the top and burnt on the bottom, crisp and tender, and fragrant and pleasant.

raw materials

17 sheets

Materials needed for making fried dumplings

500g of refined flour, 250g of pork, 20g of scallion125g, 20g of yeast, 50g of soy sauce, 0g of edible oil100g, 700g of Chinese cabbage, salt, alkaline noodles, seasoning noodles, Jiang Mo and clear water.

manufacturing method

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