Dumplings are a traditional delicacy in China. They are also an indispensable delicacy on every household's table during the New Year and festivals. The shape of dumplings is similar to ingots. Eating dumplings during the New Year and festivals means attracting wealth.

There are many kinds of fillings for dumplings, not only meat-filled dumplings, but also vegetarian fillings and seafood fillings. Different dumpling fillings meet the taste needs of the public.

There are many kinds of fillings for dumplings, and there are also many ways to cook them.

For example, we often eat boiled dumplings. In addition to being boiled, dumplings can also be steamed or made into fried dumplings. Different cooking methods have very different tastes.

In my family, besides boiled dumplings, my favorite thing to eat is fried dumplings. The fried dumplings made by my wife at home are golden in color and taste fragrant, crispy and delicious.

Adults and children always say they never get tired of eating.

Many people may think that making fried dumplings is very simple. They only need to add an appropriate amount of cooking oil to the pot and then fry the dumplings in the pot. In fact, this approach is wrong.

Every time my wife makes fried dumplings at home, in addition to adding oil, she also adds one more thing, so that the fried dumplings are fragrant, crispy and especially delicious.

If you want to make golden and crispy fried dumplings, it seems very simple, but in fact you need to master some small skills. Next, the editor will share with you the standard method of frying dumplings. If you think it is of practical value, remember to collect it and forward it. I hope

My sharing can bring you gains.

The standard method of making crispy fried dumplings: Step 1. Before frying the dumplings, do not add cooking oil to the pot. We first want to prepare a small bowl, then add an appropriate amount of starch into the bowl, and then pour an appropriate amount of water.

Use chopsticks to stir the water and starch evenly.

Step 2.

After the pan is heated, pour the prepared water starch into the pot, and then place the wrapped dumplings neatly in the pot. First, boil the water starch in the pot over medium heat, and then cover the pot.

Cover, turn to low heat and continue frying.

After the water in the pot is almost dry, we pour an appropriate amount of oil into the pot and continue to fry the dumplings.

Step 3: When the fried dumplings in the pot turn golden brown, turn off the heat, then take the fried dumplings out of the pot and serve.

To summarize: when frying dumplings, in addition to using oil, you should also add a little water starch. The fried dumplings will not only look golden in color, but also taste fragrant and crispy, making them particularly appetizing.

Note: When frying dumplings, be sure to wait until the water starch in the pot is almost dry before pouring cooking oil into the pot to prevent oil splashing.

By mastering the above points, you can make crispy and delicious fried dumplings at home, which both adults and children will love to eat.

Every time my wife makes fried dumplings at home, my kids rush to eat them as soon as they come out of the pan, and they always say they can’t get enough of them.