When it comes to dumplings, we all know that they are a great delicacy, and they are a great choice for breakfast or dinner. In fact, there are many ways to make dumplings besides boiling them. For example, potsticker dumplings, pan-fried dumplings, pan-fried dumplings, etc. all taste great. In addition, we have a special ice flower pan-fried dumpling, which is crispy and delicious on the outside and softer and more charming on the inside.

You can eat it however you want, and sometimes it can even taste like a snack. It looks particularly unique when you hold it in your hand. The more you eat it, the more you will enjoy it! No matter adults or children, their eyes will light up after taking one bite! So today let’s experience the charm of this ice flower dumpling! !

It looks like layers of ice flowers on the outside, but tastes crisp and charming. The key is that the method is not very complicated and everyone can easily do it. If you want to eat dumplings but don’t want to use the traditional method, why not try this ice flower dumpling. It is a special family delicacy. It tastes crispy and you won’t be able to stop after one bite. It can be eaten as breakfast or as a snack. It is guaranteed to be a special favorite for you.

Binghua Fried Dumplings

Ingredients: 500g meat filling, 500g all-purpose flour, 2g cinnamon, 2g star anise, 5g Sichuan peppercorns, 150ml boiling water, 270-280ml cold water, 15 ml light soy sauce, 12 ml dark soy sauce, 15 ml oyster sauce, 2 grams pepper, 5 ml cooking wine, two spoons of hot oil, two spoons of starch, one egg, 1 onion, 1 carrot, salt, green onions, Ginger

Preparation method:

1. Add 500 grams of meat filling, light soy sauce, dark soy sauce, oyster sauce, pepper, cooking wine, salt and eggs and stir clockwise until strong;< /p>

2. Put onion segments, ginger slices, pepper, star anise, and cinnamon in a bowl, and soak in 150 ml of boiling water. This is onion and ginger water;

3. Then add 90 ml in batches of onion and ginger water, stir clockwise until strong, then add minced onions and carrots;

4. Mix evenly;

5. 300 grams of ordinary flour, add 2 grams of salt, use about 170ML of cold water to knead the dough into a soft dough, then seal and let rise for 20 minutes;

6. Roll the dough into long strips and cut into small noodles of the same size.

7. Then roll it into a dumpling wrapper;

8. Take a piece of dumpling wrapper, wrap it with an appropriate amount of fillings, and then wrap it into the shape you like;

9. Brush the pan with a layer of vegetable oil, then put the dumplings in, fry over low heat until the bottom is golden brown, and then pour 1 bowl of water starch;

10. Continue to fry slowly over medium-low heat until the soup dries up;