How to make vegetarian pan-fried dumplings, fragrant, delicious and not greasy?

The food wheat flour 300 grams, 100 grams of leeks, 20 grams of dried mushrooms, 2 raw eggs, 5 grams of salt, 1 tablespoon of soy sauce, a small spoon of oil, a small amount of vegetable oil

Step 1

First of all, knead, pan-fried dumplings commonly used dumplings, dumplings, dumplings, skin usually use half hot noodle practice, so that the dumplings skin out of the more soft and sinewy. Half-hot flour is wheat flour with a small amount of salt to enhance the strength, half with hot water, half with cold water kneading, and then mixed into a flocculent. The dumpling skins made from Xiangxue flour are strong and smooth, delicate and soft, with a strong grain flavor and great taste.

Step 2

First roll into a simple batter, cover tightly with a damp rag and loosen for 10min, 1 tablespoon of soy sauce and mix well, remember to eventually put a small amount of salt and mix well, that also ensures that the chives do not come out of the water. Xinhe Taste of America Premium Consumed Oil is fresh and full of flavor, full of flavor, used for mixing dumpling filling is too suitable and then rolled into a glossy batter and loosened for more than thirty minutes. The following mixing meat filling, dried mushrooms early soaked and chopped, and then chopped leeks, beaten eggs reserved.

The third step

cooling pan rolling oil, pour into the egg mixture scrambled, cooled and then chopped reserved. Leeks mixed with stuffing before pouring some vegetable oil and mix well, this can be avoided to adjust the whole process of leek meat tender soup, but also to maintain the green color of leeks.

Step 4

Then put these three foods together, pour in a small spoon of Alda Mizuno oil, 1 spoon of soy sauce and mix well, remember to finally put a small amount of salt and mix well, that can also ensure that the leeks do not water. This will also ensure that the leeks do not get watery. Xinhe Aida Zunpin consumed oil is fresh and full of flavor, so it's perfect for dumpling filling.

Look at the green color of the vegetarian dumpling stuffing that is mixed a little bit better, just look at it, it feels good. The next step is to gradually roll out the dumpling skin, loosen the batter a little bit and roll it into a strip, and pull it into a small, even-sized dumpling skin. Roll out the dumpling skin into a thicker one in the center with a thinner edge.

Step 5

Pack up the vegetarian dumpling filling. Knead into a crescent shape. Brush the bottom of a non-stick frying pan with a thin layer of oil and place the dumplings in the pan. Fry the dumplings over medium-low heat until the bottoms are golden brown. Then pour in a small bowl of cold water and bring to a boil, cover and simmer.