The biggest difference between Binghua Fried Dumplings and ordinary fried dumplings is that there is a layer of mesh-like crispy shell on the surface of Binghua Jiaoyu, which looks very nice when served and tastes crispy and delicious. The main formation of this network structure is It relies on starch and flour, because ordinary fried dumplings use water when making them, and the water evaporates after heating.

Binghua fried dumplings are fried in special water blended with starch and flour. After the water evaporates, a layer of starch shell is left behind to form ice flowers. However, if you want to make ice flower pot stickers at home, you also need certain recipes and tips. I will share the tips with you below.

Ingredients required: pork belly, pork tip, ginger, Chinese cabbage, scallions, rich powder, standard powder, starch, dry yellow sauce

Condiments required: soy sauce, salt, sugar, mature vinegar , five-spice powder, scallion oil

Specific method: Peel the pork belly and front tip meat, cut into slices, then cut into small pieces. Use a pair of knives to chop into meat fillings and put them in a basin. Peel the ginger. Chop it into pieces and put it together with the meat filling. Dilute the dry yellow sauce with water and add it to the meat filling (Northerners and stuffing people like to add sauce, but southerners don’t like it. You can leave it out). Add soy sauce, salt, a little sugar, water, and five-spice powder and mix together. Stir in the directions to make a meat filling. Chop green onions and Chinese cabbage into the meat filling and mix thoroughly

Second, add water to the pot and bring to a boil. Put Fuqiang powder in a basin, add a little oil and boil it with water. Boil and knead it into dough and set aside (it is very good to make fried dumplings when the hot noodles are crispy and not hard). Sprinkle the noodles on the chopping board, roll out the soup noodle paste into a ball and wrap it with meat filling to make fried dumplings.

Third, To adjust the crispy paste, mix 50 grams of standard flour and 50 grams of starch together, dilute it with 500 grams of cold water into a batter, then add two drops of vinegar to the inside, and drizzle salad oil on the surface for later use (the standard flour will make the texture of crispy paste Best, adding vinegar inside can ensure that the crispy paste is crispier and takes longer to set. Salad oil is mainly for the appearance of a network of honeycombs)

Fourth, heat the bottom of the pan and brush a layer of oil, and then add a layer of oil to the bottom while it is hot. Pour in the batter water, add the wrapped fried dumplings, cover and fry over low heat for about 8 minutes. Open the cover and place the fried dumplings bottom side up on a plate (remember to heat the dumplings and slurry them underneath. After the water is heated, Only then can the crispy skin of the honeycomb appear)