Don't throw away the inexhaustible dumpling skins, keep them for this lazy breakfast, simple and automatically faster, golden and crispy! Now the weather is getting hotter and hotter, every morning is too hot, but you can't save on breakfast. A delicious and nutritious breakfast is necessary for the whole day. I don't know if you will make dumplings at home. After all, dumplings have been passed down for thousands of years as a traditional Chinese, food. Whether it's a holiday or a weekday, you'll eat it at home, but sometimes dumplings always leave the skin on. They don't taste good after sitting for a long time. It's better to use them for another purpose. That is to make breakfast, especially when you are in a hurry in the morning, it is a pleasure to be able to make breakfast quickly. With this method, you can have easy minute potstickers pancakes faster.

Dumpling Pancakes

Don't throw away the inexhaustible amount of dumpling skins, save this lazy breakfast, easy and automatically faster, golden and crispy

Ingredients:

A couple of dumpling skins, a pinch of salt and pepper, a green onion and a pinch of salt

Cooking steps:

1. Chop the green onion and set aside.

2. Oil the board, take a dumpling skin, sprinkle with salt and salt pepper, sprinkle with green onion.

3. Cover the dumpling skin, sprinkle with salt and salt-pepper, sprinkle with chopped green onion.

4. Cover with dumpling skins, sprinkle with salt and salt-pepper, and sprinkle with scallions.

5. Finally, cover with a layer of dumpling skin and roll thin with a rolling pin.

6. Heat the oil in a pan over high heat, add the cupcakes, and fry over medium-low heat until the tops are golden brown.

7. Turn over and cook over medium-low heat until golden brown.

8. Crispy and delicious, don't want anything better.

9. Breakfast counterpart is ready when it is!

Cooking tips:

Nutritional value of dumpling skin;

Flour is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus, potassium, magnesium and other minerals, with nourishment for the heart and kidneys, spleen and intestines, clearing heat and quenching thirst.

Tips for making dumpling skins:

1. Dumpling Skin Dumpling Powder

It's natural to wrap dumplings in flour, noodles and skins. Flour is also very delicate. There are high gluten flour, snowflake flour, and dumpling flour on the market. When you use dumpling noodles and flour to make the skin, the dumpling skin is stronger, brighter and tastes better. This knot is usually made with dumpling flour and noodles.2. Add salt to the noodles

If you want to make the dumpling skin tougher, add a little salt to the water while mixing the noodles, you don't need too much salt. The noodles come out extra thick when dissolved in the water and mixed. The cooked dumpling skins don't break easily and have more flavor.

3. Noodles with eggs

If you are a low-salt person, don't add salt to the noodles. Adding eggs has the same effect and is more nutritious. 1 kilogram of flour with 1-2 eggs is appropriate.

4. The dough should be picked up

And the dumpling noodles are also a learning experience. The noodles are too hard and easy to seal when you can't pinch them; the noodles are too soft and easy to collapse and deform the dumplings. The noodles should be moderate, slightly softer than usual with noodles, need to wake up for half an hour, and then knead until the surface is smooth.