All kinds of fried dumplings are up to you.
Look at all kinds of fried dumplings (1 1).
Proper amount.
Production steps
1. Add warm boiled water to flour and knead it into dough, knead thoroughly, then pick it into blank and roll it into round skin (as thin as possible) for use.
2. Put the meat stuffing into a dish, add salt, chopped green onion, sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water and mix well to form the stuffing.
3. Pinch the stuffing pericardium into the skin and put it in the refrigerator to cool.
4. Pour an appropriate amount of oil into a 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 and simmer over medium heat. When the water is dry, the bottom of the jiaozi will be crisp, and then it will be put out of the pan and put on the plate. [ 1]
Exercise 2
Food preparation
Wheat flour, pork stuffing
Production steps
1, knead a proper amount of dough into 2 cm round strips, and then cut the noodles into about 2 cm with a kitchen knife.
fried dumpling
fried dumpling
Small pieces, after finishing into a circle, press each small piece into a round cake with your palm.
2. Hold the fried dough sticks in one hand and the small round cake-shaped edge in the other, and slowly roll them clockwise into a dumpling skin with a thick middle and a thin periphery.
3. Take a proper amount of meat stuffing and put it in the center of the dumpling skin. First pinch one end to make a crease, then pinch it from left to right in turn until it is closed.
4. Take a pot, heat it, pour in a little salad oil, fry jiaozi with low fire until the bottom is brown, then pour in water mixed with flour or starch to 1/3 in jiaozi, cover it and fry with low fire, and pour in a little sesame oil until the water is almost dry [2].
Exercise 3
Ingredients: pork stuffing, lotus root and eggs.
Accessories: chopped green onion, Jiang Mo, cooking wine and salt.
1. Peel the lotus root and cut it into small pieces.
2. Put the pork stuffing into a large bowl, add chopped diced lotus root, beat an egg, and add cooking wine, chopped green onion, Jiang Mo and salt.
3. Stir evenly in one direction to make meat stuffing.
4. Take a dumpling wrapper (I bought it, I can roll it myself when I have time, which is more delicious), put the meat in it, and wipe half of the dumpling wrapper with water.
5. Fold the dumpling wrapper in half, hold jiaozi on the left hand side, put the index finger in the folded dumpling wrapper and push it to the right hand, at the same time, press the dough pushed by the left hand with the index finger and thumb of the right hand to form wrinkles.
6. Push it all away and press it tightly, and a jiaozi will be wrapped. So wrap jiaozi up.
7. Take a non-stick pan, heat it, pour a little oil (just wet the bottom of the pan), and drain it into the wrapped jiaozi.
8. Stir-fry for one or two minutes until the bottom of jiaozi is golden.
9. Pour half a bowl of water, about one third of jiaozi. Cover it and keep it on medium heat.
10. Adjust the flour and water in this gap, and the ratio of flour and water is 1: 7.
1 1. When you see that the water in the pot is almost dry, open the lid, pour the prepared flour water to cover the bottom of the pot, and then sprinkle with chopped green onion and sesame seeds.
12. Keep the fire high and fry until the flour in the pot is dry and brown, and the crispy fried dumplings can be served. [3]
The difference between fried dumplings and fried dumplings editing
Many people can't tell the difference between fried dumpling and fried dumpling, and think they are the same. In some places, fried dumpling is even called fried dumpling, but in fact, there are essential differences between the two methods.
The biggest difference between fried dumplings and pot stickers is that fried dumplings need to be fried before cooking, or boiled before frying. In a word, cooking is indispensable. Moreover, the fried dumplings were successfully covered with the pot cover at one time, while the pot stickers can only be fried and must not be cooked. During this period, it is necessary to constantly turn over the pot, uncover the lid and pour water, which is the biggest difference between fried dumplings and pot stickers.