Iced fried dumpling
Ingredients: 500g flour, 5g yeast, pork stuffing 150g, 200g celery, 2 mushrooms, oil, sesame oil, soy sauce, salt, oyster sauce, ginger and chopped green onion.
Exercise:
1. Mix flour and yeast, add warm water to form dough, and stir 15 minutes.
2. Add soy sauce, salt and oyster sauce to the meat stuffing, then add Jiang Mo, onion and seasoning noodles to the meat stuffing and mix well.
3. Wash celery and mushrooms, control the water, chop them up, pour them into the meat stuffing, add sesame oil and mix well to make stuffing.
4. Fill the leather bag with stuffing, pinch it tightly in the middle, open both sides, and put it into the evenly oiled pot until it is filled.
5. Pour 30 grams of cooking oil, cover the pot and fry for 5 minutes, then pour 200 grams of noodle soup, that is, add a little flour to clear water and stir into noodle soup.
6. Cover the lid and simmer with steam, then pour in 30 grams of cooking oil, cover the lid and simmer for 5 minutes. When the bottom is brown, leave the fire.
Fried dumpling with pork and scallion oil
Raw materials:? Pork stuffing, salt, soy sauce, cooking wine, white pepper, spiced powder, chopped green onion, Jiang Mo, sesame oil, oil and water.
Exercise:
1. Add minced onion and ginger, salt and pepper, eggs, allspice powder, soy sauce and cooking wine to the meat stuffing, stir the sesame oil evenly, and add a little water to make it sticky.
2. Put a proper amount of meat in the dumpling skin, brush the edges of the dumpling skin with clear water, and pinch the skins on both sides firmly, so it is not necessary to wrap them all.
3. Put a proper amount of oil on the wok, put the pot stickers neatly, cover the lid and start frying.
4. After frying for 1 min, boil a little water, cover the lid tightly and continue frying; Stir-fry for 2 minutes, then boil a little water. After two or three minutes, the water is used up and shoveled out with a shovel. Input text
Leek pork fried dumpling
Ingredients: 500g minced pork, 250g leek, 20 dried mushrooms, 2 tbsps XO sauce, 2 tbsps soy sauce, 5 shallots, 2 tbsps cooking wine, 4 tbsps sesame oil, 1 teaspoon white pepper, sugar and salt.
Exercise:
1. Wash and drain leeks, wash mushrooms, soak them in warm water, cut shallots into chopped green onions, and chop ginger into Jiang Mo.
2. Add sauce, eggs, chopped green onion, ginger, soy sauce, cooking wine, white pepper and sugar to the pork and stir in the same direction until it becomes sticky. Add about 100ml of water soaked in mushrooms several times, and continue to beat the meat to absorb all the water.
3. Dice the soaked mushrooms, cut the leeks into sections, and add the meat. After adding sesame oil and stirring slightly, add some salt to taste and mix well.
4. Knead the dough into long strips, then divide it into 16 equal parts, and roll the dough flat.
5. Put a proper amount of stuffing into the skin, shape it into strips, knead the top of the skin and open both ends to make the bottom of the pot sticker rectangular.
6. Put the wrapped pot stickers into the pot, fry first, then cook, and finally fry until the bottom is golden and crisp. Input text
Bao Qin xian rou crackling fried dumpling
Ingredients: pork stuffing, Bao Qin, onion, ginger, sesame oil, salt and flour.
Exercise:
1. Chop pork into paste, remove water and add seasoning; Bao Qin picked leaves, washed them, cut them into small pieces, blanched them in boiling water for 2 minutes, removed cold water, drained them and cut them into small pieces.
2. Vegetables, meat, chopped green onion, Jiang Mo, sesame oil and salt.
3. Sprinkle boiling water on the flour in a round shape, quickly stir it evenly into loose dough, then add cold water, knead the dough evenly, cover it with plastic wrap, and relax for 20 minutes at room temperature.
4. Cut the loose dough into even small pieces, roll out the dough, wrap the stuffing, fold it and pinch it tightly, leaving openings at both ends.
5. Put about 1 tbsp of oil into the pot, wipe it evenly, and discharge the pot stickers from the pot. Heat it on low heat and pour in all the flour and water. Flour and water should completely contact the pot stickers.
6. Cover the pan and continue frying for 8- 10 minutes. When there is a noise in the pot, it means that the water is almost dry. Open the lid and observe. If the flour is fried to golden brown, put it on a plate, put it on a plate.
Spicy cabbage fried dumpling
Ingredients: spicy cabbage, pork belly, shallot, dumpling skin, sugar, soy sauce 1 spoon, sesame oil, a little salt, Korean hot sauce 1 spoon.
Exercise:
1. Chop pork belly into meat stuffing; Dice spicy cabbage and leek separately.
2. Add the spicy cabbage into the meat stuffing and stir well. Add sesame oil, soy sauce, salt, sugar, Korean hot sauce and pepper, mix well and marinate for 5 minutes. Put the chopped shallots into a bowl and stir them to the best condition.
3. Put some stuffing in the middle of the dumpling skin, pinch the upper and lower dumpling skin to make an unsealed jiaozi.
4. Heat the pot, put a layer of oil on the bottom of the pot, put the pot stickers in, cover the pot and fry for 2-3 minutes. 5. When the dough is cooked and the bottom is brown, pour a little water starch, then cover it and fry until the bottom is brown, and the water in the pot disappears.
Celery fried dumpling
Ingredients: flour, water, celery, minced meat, onion, ginger, sweet noodle sauce, oyster sauce, soy sauce, salt and sesame oil.
Exercise:
1. Wash and chop celery; Stir minced meat with a little water and salt, add chopped green onion and Jiang Mo, and stir well.
2. Add 1 tbsp sweet noodle sauce, 1 tbsp oyster sauce, appropriate amount of salt, a little soy sauce and soy sauce to taste, and add celery and mix well.
3. Add water to the flour and knead it into a ball. After standing for 30 minutes, pull the medicine and roll the skin.
4. Take a piece of skin, wrap it with a little stuffing, fold it in half and pinch it tightly, leaving openings on both sides without rubbing.
5. Heat a small amount of oil in the pot, put it in the wrapped pot sticker, add a small amount of water and cover it.
6. After the water is boiled, continue to fry with low heat. After two or three minutes, sprinkle some water, fry for another two minutes, sprinkle some water, or sprinkle some oil, and fry until the bottom is golden and the periphery and upper part are slightly soft.
Winter melon mutton fried dumpling
Raw materials: mutton, wax gourd, dumpling skin, egg white, chopped green onion, Jiang Mo, pepper water, refined salt, water starch and oil.
Exercise:
1. Clean wax gourd, put a little salt to kill water, dry and chop it up; After washing the mutton, cut it into small pieces and chop it into meat stuffing.
2. Take a large bowl, stir minced meat, minced onion and ginger, 1 egg white in the same direction, add pepper water several times and stir evenly, add wax gourd stuffing, add 2 spoonfuls of salt and a little cooking oil, and stir in the same direction until it is thick.
3. Put some stuffing in the middle of the dumpling skin, and pinch the upper and lower layers of dumpling skin to make an unsealed jiaozi blank.
4. Heat the pot, put a layer of oil on the bottom of the pot, put the pot stickers in, cover the pot and fry for 2-3 minutes.
5. When the dough is cooked and the bottom is brown, pour in a little water starch, cover it, and simmer for 5 minutes until the bottom of the pot sticker is brown and the water in the pot disappears.
Fried cabbage fried dumpling
Ingredients: pork tenderloin, dumpling skin, starch, Chinese cabbage, mushrooms, oyster sauce, soy sauce, sweet noodle sauce, bean paste, onion, ginger and garlic.
Practice: 1. Dice pork tenderloin and marinate in starch oyster sauce for 20 minutes.
2. Soy sauce, sweet noodle sauce and bean paste. Add appropriate amount of water to make sauce (2: 2: 1 ratio).
3. Put the right amount of oil in the pot, add onion, ginger and garlic, and add diced meat and stir fry. When the meat changes color, pour in the prepared sauce and simmer until the juice is collected.
Blanch the cabbage, chop the mushrooms and season with the prepared meat sauce.
5. Take a dumpling skin, put the stuffing on it and pinch both ends of the dumpling skin. 6. Pour the right amount of oil into the pot, add the pot stickers and turn to low heat for frying.
6. Add water and vinegar to flour to make juice. When the bottom of the fried dumpling turns golden yellow, pour in the prepared flour vinegar juice, which is about one third of the fried dumpling. Boil the juice and sprinkle with shallots.