How to make fried dumplings at home, with crispy outer skin and icy bottom, which are crispy and fragrant?
Fried dumplings with iced peanuts are a very common home-cooked recipe. The dumplings have a thin skin and a large filling. They have a crispy bottom that looks like ice flowers. They are very delicious. They are also very simple to make. If you know how to make dumplings, you will be fine if you have a good pot.
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Today I am going to make the ice flower dumplings by frying them in a Meiya wok.
The Meiya wok not only has excellent non-stick effect and is very fuel-efficient, but is also lightweight and durable. It is also very easy to clean and can be used to make various delicacies at home.
Main ingredients of fried peanut dumplings on ice: 300 grams of flour, 150 grams of warm water, 150 grams of raw pork, 250 grams of leeks, 150 grams of raw egg, 1 auxiliary material: appropriate amount of ginger, soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of white sugar, 1 teaspoon of sesame oil, appropriate amount of salt, appropriate amount of flour 20
250 grams of cold water. Processing technology: the first step is to clean the raw pork, pick and wash the leeks, add 300 grams of flour and 150 grams of warm water to knead into a smooth batter, cover it tightly with a wet rag and let it rise. I chopped the raw pork myself, and then
Add an appropriate amount of ginger and chop it together. The second step is to chop the dumpling filling. Add an egg, a little sugar, light soy sauce, light soy sauce, salt, and sesame oil. Stir the dumpling filling in one direction to remove the glue and chop it.
Add the leeks and the dumplings mixed well in the third step. Divide the batter into small round bun wrappers and roll them into slightly thin edges. Add light soy sauce, light soy sauce, and salt. Apply an appropriate amount of filling. From one side
Pinch out the pleats of the dumplings one after another, and then pinch the dumplings a little better.
If you don’t want to make pan-fried buns, boil them to make dumplings. Step 4: Adjust the ratio of 1 g flour to 250 g cold water evenly. Brush the bottom pan with a layer of oil. Put the dumplings into the Meiya wok and lower the heat to a simmer until you see the dumplings.
The bottom is light yellow, add flour and water, cover the lid and turn to simmer until the water reaches one-third to half of the dumpling. Turn off the heat and fry until the water is drained. Turn off the heat and there is a golden puff pastry on the bottom of the dumpling. It is fragrant.
The fragrant and crunchy pan-fried dumplings have ice flowers on the bottom that are so crispy.