2. Put the dumplings into the pot.

3. Steam the lid for 5 minutes.

4. Take out the jiaozi until they are not sticky.

5. Add oil to the pot and heat it. Pour jiaozi gently.

6. Fry jiaozi until it floats to golden brown.

7. Take out the dumplings and control the oil to dry.

If it is a raw "dumpling", you can paste the "dumpling" with egg white first, and then fry it in the pot. The fried dumplings smell like eggs. When frying, turn it constantly to avoid uneven frying. When frying "glutinous rice balls", it sometimes happens that "glutinous rice balls" suddenly burst and splash in the oil pan to hurt people.

However, because the stuffing of raw fried dumplings is still raw before frying, it will take longer than cooked fried dumplings to ensure that the whole jiaozi is cooked. At the same time, in order to ensure that the fried dumplings are cooked evenly, it is best to stick some shallow holes on the surface of the dumplings with toothpicks, so that there will be no golden surface inside the dumplings.