How to make fried dumplings without sticking to the pan is as follows:

Materials to prepare: mushrooms, leeks, dumpling skins, salt, white pepper, eggs, chopped green onion, cooking wine, soy sauce, white sesame seeds and so on.

1, prepare the filling.

2, start wrapping the dumplings, buy the dumpling skin is relatively dry, first in the outer circle of the dumpling skin with a finger dipped in a circle of water, to increase the viscosity of the dumpling skin.

3, the dumpling skin folded, the center pinch on. With your left thumb and index finger, push the outside of the dumpling skin toward the center and pinch it shut. Push the skin toward the center again and pinch it closed. Pinch the other side in the same way. Fold in the center ear and pinch. Fold in the next two ears and pinch. Fold in the last two ears and pinch.

4. You can make about 60 dumplings with this filling.

5: Heat a skillet over low heat, pour in a little oil, shake the handle to coat the bottom of the pan evenly, and when the oil is about 50 percent hot, add the dumplings and sauté over low heat for 3 minutes.

6. Add water (about 150ml) to the pan, cover with a lid, and cook over medium heat for 3 minutes so that the dumplings don't stick to the pan.

7: Open the lid, sprinkle white sesame seeds and half of the chopped green onion, fry over medium heat until the soup dries up, turn down the heat and fry until the bottom is browned, then sprinkle the other half of the chopped green onion on top of the dumplings when they come out of the pan.

8, out of the pan on the plate, delicious fried dumplings are ready.