As one of the characteristic traditional snacks in northern China, the key food of fried dumplings is wheat flour and meat stuffing. It reasonably arranges the remaining dumplings to make a food with excellent visual effect and taste buds, with crisp yellow surface and fragrant taste. It is best to bring some fat meat with the meat stuffing, and the ratio of fat and thin meat stuffing should be around 4:6, so it is not firewood to eat; Adding water to the meat stuffing can make the meat stuffing more nourishing; In order to make the fried dumplings fragrant, introduce everyone to use cooking oil; Preferred: fried dumpling skin, as the saying goes, soft noodles and hard fresh noodles from jiaozi, therefore, fried dumpling skin should be alive a little bit, and if it is too hard, it will harm the taste. It is fried dumpling stuffing.

actually, regarding the choice of stuffing, I like beef and mutton, fresh shrimp and celery stuffing very much, which has the aroma of lettuce, the richness of beef and mutton and the delicacy of fresh shrimp. The three flavors are mixed together, and I don't want to learn to put down wooden chopsticks after eating a few dishes. What is very important is the whole process of frying. Grease the bottom pan, preferably a non-stick pan, so you don't have to worry about sticking to the bottom. You can put the fried dumplings one by one until the pan is 8% hot, and the bottom will be golden brown with 8% fire. When the water overflows to two-thirds of the fried dumplings, cover it, boil it with high fire, and turn to slow fire for about ten minutes, the water will be similar to cooking.

at this time, find a bowl to thicken some water starch or raw eggs, stir and pour them into the pot, stew for another minute, open the lid, sprinkle with scallions and white sesame seeds, and eat! Prepare food in advance: wheat flour, fresh pork belly, amaranth, onion, ginger, black pepper, pepper, sugar, rice wine, soy sauce, edible salt, raw eggs and vegetable oil. Knead the dough first and wake it up for half an hour. Wash the pork belly, chop the minced meat, add raw eggs, soy sauce, black pepper, rice wine, pepper noodles, a little sugar, a good edible salt, ginger and garlic foam, appropriate vegetable oil and mix in one direction, then add a proper amount of cold water and mix well again.

it can be reserved until the ribs are thick. Wash amaranth, air dry and chop it, add some vegetable oil to avoid water yield, and then stir it evenly with the mixed meat stuffing. Cut the awakened noodles into small steamed bun skins, dry the dumpling skins, and then wrap them into small jiaozi with pork and leeks. Brush the oil in the wok, put the small jiaozi in the wok and fry until both sides are golden yellow, and a delicious fried dumpling is ready. Fried dumplings are one of the traditional foods in North China, which are made of wheat flour and meat stuffing and fried in oil. The skin is crisp and yellow, and the taste is crisp.