Pan-fried dumplings we all like to eat, crispy exterior, bite, mouth full of oil, inside the filling fresh and fragrant, especially delicious.

Pan-fried dumplings are crispy and delicious, not greasy

In fact, the biggest difference between pan-fried dumplings and ordinary dumplings is that the taste is not the same, and I really think that the pan-fried dumplings are much better than dumplings. Although many people feel that fried dumplings are oily, but if you eat a little fried dumplings at breakfast with a bowl of white rice porridge, then the grease of the fried dumplings will be diluted by this white porridge, and the taste will be particularly good. There are many ways to make fried dumplings crispy, in addition to mastering the fire, to master the frying time, there is also the time to fry dumplings, put the lid on the pot, so that the water vapor inside the dumpling skin, will be as soon as possible out of the inside of the filling is also hot, the fried dumplings will be more crispy.

There are a variety of ways to fry the dumplings, and the flavor is fresh and fragrant

Many people also wrap a thin layer of egg on the outside of the dumplings, so that the dumplings are fried out of the dumplings, but also more crispy. In fact, fried dumplings should not be too crispy, because after all, it is still relatively soft inside the filling, if the outside is too crispy, it is also unrealistic. Usually we eat fried dumplings at home, there are eggs and shrimp filling, or pickled pork, celery pork, cabbage pork and other homemade fillings, these dumplings are generally in the next day after the cold, we will use this fried dumplings way to eat it.

Of course, there are also many places that make pan-fried dumplings and buns, which are made by putting raw wrapped dumplings and buns into a pot and adding water and oil to fry the raw dumplings and buns, and a lot of people put the raw buns in a large skillet and then put in water with starch, which makes the dumplings crispier.