Pull out a small piece of dough, press it into a cake with your hands, wrap it in black sesame filling (knead the black sesame filling into a small ball), close the mouth, contract it into a ball, and the dumplings are ready. Either boil or freeze. If you want to say how to deep-fry, when I deep-fry soup dumplings before, I put cold oil into the pot, and when it is about 60% hot, I put in the soup dumplings to deep-fry, and then use chopsticks to turn the dumplings, and when they are fried until they are golden brown, then one by one, then I fish them up! Many people think that you have to defrost the dumplings, otherwise the frozen dumplings may not be cooked. However, some chefs have said that you don't need to defrost the dumplings. After thawing the soup dumplings is going to affect the texture of the soup dumplings, and fried out of the soup dumplings will also change.

All the dumplings float up, turn off the heat. Fish out the dumplings and put them into a bowl of cold water to give them a cold bath, then fish them out. Wash the sesame seeds into a plate, put the dumplings rolled to dip the sesame seeds, with a thicker needle to tie the dumplings with small holes; and so on the outside of the dumplings cooled inside is still warm when then put into the frying pan to re-fry, so that it is absolutely will not burst open, and because of the re-frying over, so the outside is very crispy. It should be melted through. When frying should be low heat and slow frying, the process of frying with a cone to each Lantern hole deflation, so as not to collapse! This way, the fried dumplings will be crispy on the outside and glutinous on the inside! The shape is good.

Before you fry the dumplings, you should cook them in boiling water, and then fry them, so that the fried dumplings are more delicious and flavorful. This is what I usually do. Fried dumplings to point level, I think the average person is not good fried, because some chefs are not good fried, we do not need to thaw fried dumplings, in the dumplings sprinkled with a little dry starch is the relationship, and then there is the fire, the oil temperature is first high and then low, the first frying stereotypes and then a small fire, time to fry a long time, and then adjusted to a small fire, fried dumplings to the yellowish, then the pot poured into a large bowl of water to pour in a one-off, do not pour a little or it will splattered! everywhere. After the water is poured into a one-time, and then switch to high heat to cover the pot, the dumplings will be cooked to boiling.