Main Ingredients

Meat Filling

300g

Supplementary Ingredients

Oil

Amount

Chicken Powder

Half Spoon

Water

Amount

Dumpling Skin

Amount

Steps

1, Meat filling (the meat filling is left over from the taro crispy skin I made, take it out of the fridge and mix it with some oil)

2. Take the dumpling skin and the appropriate amount of meat filling

3. Turn down the heat to low

6. Add the wrapped dumplings and turn the heat to medium and fry them for one to two minutes

7. While the dumplings are frying, take the appropriate amount of water (not too much, about a bowl is good) and add half a spoon of chicken powder and stir it all together

8. Pour the chicken powder water from the center of the pot (don't pour all of the chicken powder water into the pot at once, as each person does not make the same amount of water and there may be too much water), and then pour the water into 3/3 or 2/1 of the dumplings. The water level to the dumplings 3/3 or 2/1 can be

9. Cover the lid and simmer for about three minutes to dry out the water, the water to dry out after the lid to fry

10. delicious pan-fried dumplings out of the pot

Tips

1. meat can be replaced with their favorite

2. do not like chicken powder can be put directly into the water is good

3. fried to the juices When there is oil so do not need to leave the juice, open the lid and then fry until the dumplings have no water