Package of frozen dumplings (I bought Sanquan dumplings, I feel that the dumplings are better, I love all kinds of fillings ~ 500 grams of the kind of enough for two people)

Practice Editor

1, put oil in the pot, use the oil to moisten the pot once, the code dumplings

2, open the fire, pour the right amount of water in the pot (the depth of water is not more than half of the dumplings on the line)

3. When the water comes to a boil, turn the heat to medium and cover the pot with a lid to smother the cooking

4. When the water in the pot dries out, lower the heat to low (this time, there is only oil left in the pot), and then rotate the pot, so that the dumplings in each part of the pot can be fully fried (which also prevents localized deep frying)

5. When the bottom of the dumplings is deep fried, don't spatula the dumplings right away, turn off the heat, and wait until the dumplings are cooled down a little bit before spatulaing them, so that they will not stick to the pot.

6. Pour two tablespoons of vinegar, half a tablespoon of soy sauce, and one tablespoon of Sriracha into a small bowl and finish it off

Methods

1. Chop the Chinese cabbage, remove the water from it, and mix it with the chopped pork in the salt, oil, and soy sauce, and stir in the carrots, and mix them with the chopped pork in the salt, oil, and soy sauce. I'm going to wrap 2 kinds of filling dumplings today.

2. Start wrapping the dumplings!

3. Heat the oil in a pan, put the wrapped dumplings into the pan, fry the bottom of the dumplings on low heat until golden brown, then add the starch water, about 1/3 of the dumplings, and cover the pan with a lid for about 5 minutes to dry out the water.

4. Serve on a plate, crispy and delicious!