How to fry dumplings without sticking to the pan or becoming crusty?
Prepare the cooked dumplings.
Prepare a bowl of water, pour in one and a half spoonfuls of starch, mix well and set aside.
In a pan over medium heat, pour in cooking oil or use a brush to brush the oil evenly on the bottom of the pan.
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The dumplings are coded one after another on the bottom of the pot.
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The bottom of the dumplings is fried until golden brown.
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Prepared starch water. The water only needs to cover 1/4 of the height of the dumplings.
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The fire will burn for about 3 minutes.
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Take it out of the pot and put it on a plate. The dumplings are soft on one side and soft on the other, very delicious.
Tips
1. Fry the dumplings until the water is just absorbed. It won’t look good when it’s dried.
2. When adding the starch gravy, stir it first before adding it to avoid starch precipitation.
Method 2:
How to make fried dumplings?
This is a filling made from a large baby vegetable and a handful of vermicelli. Chop the baby cabbage and add salt to remove the water, then wash it with clean water to remove the water. It is prepared by adding scallions, salt, chicken essence, light soy sauce, thirteen-spice pepper powder, white sugar and cooked oil. There are about sixty large dumpling wrappers that cost four yuan, and they fill a drawer in the refrigerator. There is only one plate left, which is perfect for making fried dumplings for dinner.
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The wrapped dumplings are in a drawer of the refrigerator. Please see another recipe for the detailed steps of making dumplings.
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Heat a pan and add vegetable oil. You don’t need too much, just a little less for normal cooking, because dumplings don’t use oil, and if there is too much oil, it will end up being wasted in the pot. Of course, if you feel that your cooking skills are not good at controlling the heat, you can add more oil. Remember to fry slowly over medium-low heat.
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When the bottom is slightly brown, add half a bowl of water. The bowl I am talking about is a small bowl for rice. You don’t need too much water, just enough to cover the bottom of the dumplings and 1/2 of the height of the dumplings. Of course, it doesn’t matter if there is more or less water. If there is too much water, just turn on high heat and dry it out. As long as there is water in the pot, the dumplings will not It will get blurry. After adding water, cover the pot and let the dumplings simmer for a while. The water will dry up in about three to five minutes.
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After the water dries up, continue to fry over medium-low heat. Turn the dumplings over and fry the sides until they are slightly brown, and then take them out of the pan. Pan-fried dumplings must be eaten while they are hot, so that the outer skin is crispy, fragrant and the filling is tender. The dumplings I made this time were quite big, with a lot of stuffing. My two-and-a-half-year-old daughter ate seven of them in one go. Although she had been busy all afternoon, it was quite gratifying to see her eating happily.
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Tips
Fry the dumplings slowly over medium-low heat throughout the process
Be careful to cook the dumplings in time after the water has dried up Cover flip over