In addition to steaming and eating dumplings, fried dumplings are also very delicious. Steamed dumplings are soft and fragrant, while fried dumplings are crispy. So, how to fry fried dumplings to make them crispy and delicious? How to make delicious fried dumplings?
How to fry fried dumplings to make them crispy and delicious?
Fried dumplings are dumplings fried in a pan. If you want them to be delicious, the prerequisite is that they must be crispy.
1. Put a little oil in a pan and fry the dumplings over medium heat for about two or three minutes.
2. Use flour and water to thicken the dough. The thickness should be about the same as using starch to thicken the dough. Pour into the pot to less than half the depth of the dumplings. It's okay to just add water, but the dumplings won't have that crispy crust after frying.
3. Continue to fry the dumplings over medium-low heat and cover the pot. Don't count the time, the dumplings will be ready when all the water is gone.
4. Don’t worry if you feel that the dumplings are sticking to the pan. You can wait for a few minutes until the dumplings cool down before scooping them off. They will basically not break. Because the bottom of the dumplings has been fried very firmly by this time, just be patient.
How to make fried dumplings delicious
Based on my N failed and successful experiences in making fried dumplings, the best-tasting classic flour-water should be 70 grams for every 10 grams of dry flour. Just water and stir well. The flour and water prepared in this ratio will definitely produce fried dumplings with a crispy bottom and a tangy aroma, which will be extremely crispy in your mouth.
Flour water that is too thick will not form beautiful ice flowers, and flour water that is too thin will not be able to wrap the entire pot of dumplings, so the ratio of flour to water must be controlled well.
The best time and amount to add flour and water
Fry until the bottom of the dumplings has been shaped and the water in the pot is almost dry. This is the time to add flour and water. At the best time, the amount of flour and water used is enough to cover the bottom of the pot. Then keep frying over medium-low heat until the flour is dry, which will take about 8 to 10 minutes. The fried dumplings with crispy bottom are fragrant and crispy, and they are ready to be taken out of the pan.
When the flour water is almost dry, there will be a sound in the pot. At this time, you can open the lid and observe. If you see the flour water being fried to golden brown, take it out of the pot.
Preparation Tips
1. To make beautiful crispy bottomed ice flower fried dumplings, in addition to mixing the flour and water just right, you must also have a good flat-bottomed non-stick frying pan. ,essential.
2. Before putting the fried dumplings in, you must evenly brush a layer of oil on the bottom of the pan. This is also the key to making the crispy bottom of the fried dumplings evenly crispy.
Additional explanation: Some people are also used to using the ratio of 10 grams of dry flour to 100 parts of water to prepare flour water. It may be because the quality of the flour used is different. You can try several ratios and find the one that suits you best. Flour to water ratio.