How to make fried dumplings at home, with crispy skin and frozen bottom, crisp and fragrant? Iced fried dumpling is a very common home-cooked dish. Dumplings are thin and stuffed, and the crispy bottom like ice flowers is very delicious. It is also very simple to make. If you can cover jiaozi, a good pot will do. Today, I'm going to fry this iced jiaozi in a Meiya wok. Meiya wok is not only non-sticky, but also saves fuel. The cauldron is light and durable, and it is also very easy to clean, so you can make various special foods with your family.

Fried dumplings with iced flowers Ingredients: flour 300g warm water 150g raw pork 250g leek 150g raw eggs 1 Accessories: ginger 2 tablespoons soy sauce 1 spoon sugar 1 teaspoon sesame oil 20g salt flour 20g cold water 250g Processing technology:

The first step is to wash the raw pork. Pick 300g clean flour of leek, add 150g warm water and knead it into a smooth batter. Cover it with a wet rag to wake it up. I chop the raw pork myself, and add some ginger to chop it together.

Step 2: Chop the dumpling stuffing and add an egg, a little sugar, soy sauce, soy sauce, salt and sesame oil. Stir the dumpling stuffing in one direction and add the chopped leeks.

Step 3: Wake up the dumpling stuffing batter, divide it into small steamed bread skins, roll it into jiaozi with slightly thinner edges, soy sauce, soy sauce and salt, put a proper amount of stuffing on it, and squeeze out jiaozi pleats from one side, and jiaozi will squeeze it better. If you don't want to make fried buns like that, it's jiaozi.

Step 4: Adjust the ratio of gram flour to 250g cold water evenly. The bottom pan is lightly oiled. Jiaozi is put into the bottom of Meiya frying pan until it is light yellow. Add flour and water, and the water flow can be one-third to one-half that of jiaozi.

Cover and simmer slowly until the water boils. Just turn off the fire for the golden pastry at the end of jiaozi. The crispy pastry with ice at the end of jiaozi is too crisp.