Chinese dumpling

condiments

salad oil

Steps of fried dumpling jiaozi

1. Heat the pan (with lid) and pour in salad oil, the amount of which should just cover the bottom of the pan.

2. Turn off the fire, and then put the jiaozi neatly in the pot, one by one, in one direction, not too tight, because jiaozi will expand to a certain extent after heating, so it can't be a whole piece when cooking, which will affect the appearance.

3. Add cold water to the pot, don't heat water, so jiaozi won't be cooked. The best amount of water is just to submerge the dumpling skin. If there is too much water, the dumpling skin will be soft when cooked. First, it will not look good. Second, it will not be brittle and affect the taste.

4. Cover the pot, first use a big fire, and then slowly fry it with medium fire after seeing the water boil. Don't give up halfway

Note: it is best to use the original pot cover, so that it fits perfectly and does not steam, otherwise the fried dumplings will be fried. It is also best to use a glass lid, so that you can see the state clearly.

The spare time of cooking can be used for seasoning. Cut the shredded ginger first, then put the shredded ginger into the seasoning tray and add the balsamic vinegar.

6. You can also add leeks/coriander leaves/various dipping sauces/Chili oil according to everyone's taste.

7. When you see that all the water in the pot has been fried, and there is only oil left, don't open the lid, turn the pot evenly, and ensure that every jiaozi is fried evenly. If you don't turn it over all the time, the jiaozi in the middle will paste, and the dumpling skin on the outside won't paste.

8. Open the lid and fry for another minute or two. The purpose of this is to make the water fully volatilize and make the dumpling skin more crisp. The second is to make the bottom of jiaozi slightly sticky, which will make it taste better.

9. Turn off the fire, don't shovel jiaozi in a hurry, and dump the excess oil first.

10. Take the pot and shovel it down from jiaozi's back, so it becomes a whole pot sticker with the bottom of the pot facing up. If you want to look good, you can sprinkle sesame seeds and chives or coriander leaves for decoration.

skill

The shape of fried dumplings is different from that of jiaozi. Fried dumplings are generally flat-bottomed, so they are easier to fry in a pot. jiaozi is generally round, so it will not lose its appearance when cooked.