Remove the air from the dumplings and they won't burst when you fry them.

Soup dumplings will explode in the process of deep-frying, this is because when the rolled dumplings are heated, there is a lot of air inside the dumplings, and the air will expand when it encounters high temperature, which will lead to the explosion of the dumplings.

When frying dumplings, they must be cooked first, and then cooked and fried. If directly into the frying pan, not only will burst the filling, but also sticky pan, so the dumplings and a pot of oil all waste.

Cooked dumplings, be sure to first into the cold water, so that the package of glutinous rice skin more firm and resistant to some of the frying, and wrapped in breadcrumbs, first with a toothpick to tie a little bit, leaving a small air holes, so that when you fry again, it will not burst, which is also a dumplings fried tips.

Notes on fried dumplings:

1, before frying the dumplings, be sure to put the dumplings into the pot to cook, and then put into the water to soak until the dumplings are completely sunk to the bottom of the water, which means that there is no air inside the dumplings. And with no air inside the dumplings, the dumplings will definitely not explode and splash oil when they are heated. If you have an explosion when frying the dumplings, it must be caused by the dumplings and too light. And in the process of deep-frying dumplings, dumplings skin cracking, is a normal phenomenon.

2, and glutinous rice flour, you also need to add a little clarified flour, because the clarified flour can increase the flavor and viscosity of the dumplings, thus preventing the explosion in the process of frying.

3, fried dumplings, be sure not to high-fire frying, because the oil temperature is too high, will lead to rapid expansion of the dumplings, resulting in the explosion of the dumplings, it is recommended that the medium heat and slow frying, you can prevent the dumplings in the process of frying splash oil.