1, the skin: hanging pulp powder with the right amount of water to modulate into a ball, divided into 20 doses into the skin blank.

2, the filling: honey dates on the steamer soft, remove the core, rub rubbed into a velvet, add sugar, lard mix well, divided into 20 small lumps that is the heart of the filling.

3, filling molding: take the skin blank 1, the middle of the finger pressed into a "concave" shape, wrapped with filling, sealing, rubbing the round into the soup dumplings.

4, frying: pot on a high flame, add cooked vegetable oil to 50 percent heat, put down the dumplings frying, frying until the color is golden, the skin is crisp.

Fried dumplings is a snack, belonging to the Lantern Festival, some areas in the winter solstice day will also do, characterized by glutinous rice flour with groundnut and into a ball, wrapped with bean paste, sesame, peanuts or other fillings, made into a dumplings, outside the dipping white sesame, under the frying pan fried, eat sweet and delicious. It is easier to store and carry than the traditional boiled dumplings.

When frying the dumplings, you need to use a small fire to fry, do not use rapid fire to fry. The secret of not exploding the deep-fried dumplings is that they are coated with a layer of starch before frying. Fried dumplings oil temperature should not be too high so as not to scorch the outside and inside. If you have any problems, you can use chopsticks or a spatula to separate them.