Do you want the fried dumplings fried raw or boiled before frying? I think the first thing depends on whether jiaozi is packaged or frozen. If it's wrapped in jiaozi, it's certainly the best fried. But we usually eat fried dumplings in the morning, and we don't have time to make jiaozi in a hurry in the morning, which leads to the second possibility, that is, how to fry frozen jiaozi? Frozen jiaozi is impossible to be fried raw. If the thawing and frying time is too long, it may be tender outside. Frozen jiaozi, I suggest steaming for eight minutes before frying. After steaming, quickly fry in the pot until golden, which can keep the water loss of dumpling skin and stuffing and taste good. Cooked jiaozi has too much water, and it is easy to stick together after the water is controlled to dry, leading to skin breakage.

Semi-scalded noodles are most suitable for making dumpling skins, which are soft and firm. This kind of dumpling skin is suitable for steaming and frying. The specific manufacturing method is as follows:

Flour, salt, boiled water, cold water

Add a little salt to the flour and mix well. Pour half the flour into boiling water and stir it into a floccule. Then use cold water to stir the other half of the flour into a floccule. Then knead it into hard dough and wake it for half an hour.

It was difficult to knead the dough for the first time, but it was smooth when I woke up halfway. After waking up, arrange the dough into long strips, cut it into small doses with uniform size, sprinkle some dry powder on the dose, flatten it, and roll it into round dough pieces.

Occasionally, I bought dumpling wrappers the day before, mixed the stuffing, and got up in the morning to wrap jiaozi and fry jiaozi. However, the dumpling skin I bought is a little hard to eat when fried, but it's easy to keep. My own dumpling wrappers stick easily in the refrigerator overnight. So it's best to use semi-hot noodles to make dumpling skins. The fried place is crisp, and the non-fried place is soft.

Fried dumplings can be fried directly in the pot, and then covered with water for a while. This practice is actually a process of frying and stewing, which ensures that the fragrance of dumpling stuffing will not spread unnecessarily to the greatest extent. The golden color of dumpling skin is not comparable to that of cooked jiaozi, so I recommend you to eat fried dumplings raw, and the rest are cooked jiaozi.