Use a battery frying pan to fry dough dumplings and master the skills. The dumplings will be soft and crispy, so delicious!

There are many ways to eat dumplings. They are delicious boiled, steamed or fried.

Different eating methods lead to different methods of making dumpling wrappers. Boiled dumplings are boiled, and cold water and noodles are used to make dumpling wrappers. Steamed dumplings are steamed over water, and boiling water and noodles are used to make dumpling wrappers. Fried dumplings are fried in oil.

After it comes out, you can make dumpling wrappers by mixing it with cold water or boiling water.

If you want to make dumplings more delicious, you have to work harder.

Nowadays, everyone is advocating traditional handmade things, and handmade things are really good.

The dumplings are also more delicious when they are made by hand according to traditional methods. The hand-rolled dumpling wrappers are more chewy and chewy, and the hand-chopped meat fillings and vegetables taste better.

Because dumplings made by hand are more delicious, high-end dumpling restaurants will have dedicated dumpling makers.

I have been running a dumpling and wonton shop for more than 10 years. I know all too well the hard work of rolling out dumpling wrappers by hand, but it is worth it for the delicious food.

The most common ways to eat dumplings: boiled, steamed, or fried. I personally prefer pan-fried dough dumplings, which are very fragrant and have soft and crispy wrappers.

Pan-fried dumplings can be divided into pan-fried and steamed and then fried. Each has its own advantages. Pan-fried dumplings are simple and delicious, but technically difficult. Steamed and then fried, although troublesome, have low technical content and can be made without failure.

Pan-fried dumplings are difficult to make in a frying pan. They can easily become burnt or uncooked. Today, during the National Day holiday, I will share with you a method of frying dough dumplings using a battery pan. As long as you master the making skills, the fried dumplings will be soft and crispy, all done by hand.

Made and very delicious.

If you haven’t gone out this holiday, come and give it a try!

Ingredients Dumpling filling: 250g leeks, 2 eggs, 50g vermicelli Dumpling wrapper: 500g all-purpose flour, 2g sugar, 2g Angel yeast Production step 1: 1 dumpling wrapper, 500g all-purpose flour into a basin, put

2 grams of white sugar, 2 grams of angel yeast in 300 grams of warm water.

2. Stir the yeast in the water to melt, pour it into the basin, and stir it into dough first.

3. Knead the dough into a smooth dough and place it in a warm place to seal and ferment.

2. Dumpling filling 1. Clean 250 grams of leeks and soak 50 grams of vermicelli in hot water until soft.

2. Pour an appropriate amount of oil into the pot, add onion, ginger and aniseed and fry until fragrant.

3. Remove the onion, ginger and aniseed ingredients, leaving only oil in the pot, beat 2 eggs into egg liquid and pour into the hot oil.

4. Fry the eggs until they turn yellow, remove them and chop them into small pieces.

Remove the soaked vermicelli and chop it into small pieces.

5. Cut the leeks into sections, pour in oil and mix well to lock in the moisture, add eggs and vermicelli.

6. Add 30 grams of oyster sauce, 2 grams of chicken essence and MSG, 2 grams of sugar, 3 grams of thirteen spices, and 2 grams of pepper.

7. Mix the leeks and all the ingredients well, and finally add 5 grams of salt, so that the dumpling filling is ready.

3. Make dumplings 1. Let the kneaded dough ferment until it doubles in size. Take it out and place it on the chopping board. Sprinkle with dry flour and knead it smooth to remove air bubbles.

2. Roll the dough into strips and roll it into dumpling wrappers with a rolling pin.

3. Wrap the rolled out dumpling skin with the prepared dumpling filling and leave it for 20 minutes for secondary fermentation.

4. After 20 minutes, brush the bottom of the battery pan with oil, place the dumplings on it, and turn on medium heat to brown the bottom of the dumplings.

5. Add flour and starch to warm water, stir it into water for thickening, pour it into the battery pan, and submerge half of the dumplings.

6. Cover the battery griddle tightly with a transparent lid. Because the battery griddle is not that deep, you cannot use the top cover, otherwise the dumplings will be flattened.

7. Continue to fry the water in the dumplings. When you hear a popping sound, turn down the heat of the battery pan.