How to fry dumplings without sticking to the pan and without hard skin ?

Prepare the boiled dumplings.

Prepare a bowl of water, pour one and a half tablespoons of cornstarch, stir well and set aside.

Pour cooking oil into a pan over medium heat or use a brush to brush the oil evenly on the bottom of the pan.

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Place the dumplings on the bottom of the pan.

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Fry the underside of the dumplings until golden brown.

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Prepared starchy water. The water should be 1/4 of the height of the gyoza underneath.

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Burn on high heat for about 3 minutes.

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Please remove from the pan and serve. The dumplings are very tasty with one side soft and crispy and the other side soft.

Tips

1. Fry the dumplings until the water is absorbed. If the water is dry, it will not look good.

2. When you put the cornstarch gravy, stir it before putting it down so that the cornstarch doesn't settle.

Method 2:

Fried Dumplings ?

This is the filling with meat a large baby vegetables a small handful of vermicelli. Chopped baby vegetables with salt to kill the water out, and then rinsed with water to grab the water. Add a large onion salt chicken essence soy sauce oil consumption thirteen spices pepper powder sugar cooked oil tuned out. The four dollars of large dumpling skin about sixty, loaded a drawer of the refrigerator left a plate just dinner used to make fried dumplings.

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Wrapped a drawer of the refrigerator, specific dumplings detailed steps see another recipe.

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Heat the pan and add vegetable oil. You don't have to use too much, just a little less than you would normally use for stir-frying, because dumplings don't eat oil, and if you use too much oil, you'll end up wasting it in the pan. Of course, if you feel your cooking skills are not good enough, you can put more oil in the pan, and remember to fry the dumplings slowly over medium-low heat.

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When the bottom of the dumplings are lightly browned, add half a bowl of water, and the bowl I'm talking about is the one you'd use for the rice. The water does not need to be too much, not over the bottom of the dumplings to the dumpling height of 1/2 place can be, of course, a little more water a little less does not matter much, more water on the high heat to dry it, as long as there is water in the pot, the dumplings will not be paste off. After adding the water, cover the pot with a lid and let the dumplings simmer for about three to five minutes before the water dries up.

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After the water has dried up, continue to pan-fry the dumplings over medium-low heat, flip the dumplings over, and pan-fry the sides until they are lightly browned. The dumplings should be eaten while they are still hot, so that the skin is crispy and the filling is tender. This time, the dumplings are quite big and have a lot of filling. The two-and-a-half-year-old daughter ate seven of them in one gulp. Although I was busy all afternoon, I was quite pleased to see my daughter eating happily.

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Tips

Fry the dumplings on medium-low heat

Note: When the water dries up, open the lid and turn the dumplings over in time