200 grams of medium flour

Pork sauce150g

Celery100g

Mushrooms 10g

Proper amount of salt

Onion10g

Appropriate amount of pepper

Eggs 1

Appropriate amount of chicken essence

Proper amount of wheat starch

How to eat a pot of crispy fried dumplings for breakfast?

First, put the flour into a dry basin, add water for several times, stir it into a flocculent state with chopsticks, then knead it into a ball by hand until the basin is light, the hands are light and the surface is light, and cover it with plastic wrap and let it stand for a while.

Chop celery, shiitake mushrooms, chives and ginger, stir with pork paste, then add pepper, chicken essence and eggs and continue to stir into stuffing, sprinkle some oil to lock the water. Add salt when it is ready to be wrapped.

Divide the dough into long strips and cut into small doses, then sprinkle some raw flour on the chopping board and roll the skin into a round dumpling skin.

Add salt to the dumpling stuffing and mix well, and start wrapping jiaozi.

Boil the pan until it is warm. Pour some oil into the pot and put it in the jiaozi. Pay attention to the spacing between jiaozi.

Add a teaspoon of oil to the pan, pour in half a bowl of boiling water, cover the pan and fry over medium heat.

Stir-fry until the water in the pot is slightly dry, and sprinkle with black sesame seeds and chopped green onion.

Add another spoonful of starch water and sprinkle it around the pot. Pick up the pan and shake the starch well. Continue to fry on low heat until crisp and transparent as snowflakes. Then take it out of the pot and enjoy it.