2. Adding water to fried dumplings can soften the dumpling skin, so that the bottom of the pot is fried in hot oil until crisp, while the cooked jiaozi can be fried in the pot, so that the bottom of the pot is fragrant and crisp.
3. Add water to make fried dumplings, which can make the bottom skin of fried dumplings more crisp, and make soup in jiaozi.
4, use water to make fried dumplings, so fried dumplings are not easy to stick to the pot.
5. Adding water to fried dumplings can also speed up the cooking time in jiaozi.
Extended data:
Matters needing attention in making fried dumplings:
1 first, you need to add warm water to the flour and make dough, knead it evenly and thoroughly, then pick it into a blank and roll it into a round skin (the thinner the better).
2. Secondly, the meat stuffing needs to be put on a plate, and salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water are added to mix well to form the stuffing.
3. Then, you need to squeeze the stuffing pericardium into the skin for setting and put it in the refrigerator to cool.
4. Finally, in the production process, pour a proper amount of oil into the flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is slightly hot, put jiaozi neatly into the pan, add water to jiaozi's bust, cover the fire and turn to medium heat. When the water boils, open the lid and add some water until it is flat on the bottom of jiaozi. Cover the lid and simmer over medium heat. When the bottom of the jiaozi is crisp, it can be served.