Fried dumplings are a kind of fried stuffing snacks, which are beautifully made and delicious. It is usually made of pork stuffing and mixed with different fresh vegetables according to the season. When wrapping, the stuffing is generally half and half, showing the shape of a moon bud. The bottom of the pot sticker is dark yellow, crisp, soft and tough, and the filling is delicious. The shape of pot stickers varies from place to place, generally in the shape of jiaozi, but Tianjin pot stickers are similar to fire. In a sense, what the Japanese call jiaozi is a kind of fried dumpling. Pot stickers are very popular snacks in Kaifeng. Daoxiangju fried dumpling is famous for its rigorous selection, fine production and beautiful quality. The refined oil is yellow and fragrant, and tastes delicious.
[Edit this paragraph] Legend
According to legend, Empress Dowager Cixi likes jiaozi very much, but once jiaozi gets cold, she refuses to eat jiaozi, so the chef can only continue to cook jiaozi and throw away the cold jiaozi. One day, the Queen Mother went to the back garden to enjoy flowers, and smelled a fragrance coming from outside the palace wall, so she curiously walked out of the palace and saw someone cooking food similar to jiaozi, with a golden skin. After tasting, she felt that the skin was crispy and juicy, which was quite delicious. Later, I learned that jiaozi was discarded by the chef. Because the skin is cold and sticks together, it is not easy to boil with water, so it is fried and eaten hot. However, there is another saying that a Cantonese master accidentally ate fried dumplings in the north of China and thought it was delicious, so he took it back to his hometown and improved it to become fried dumplings today.
[Edit this paragraph] Allusions
Pot stickers are the product of the appearance of flat pots, and when it began remains to be discussed. However, it is recorded that Jiaodong fried dumpling settled in Dalian.
In the 1930s, Wang Shumao, a native of Fushan, came from Shandong to settle in Liaoning. In order to make a living, the traditional fried dumplings in Jiaodong were improved in combination with local customs, and the pasta with this flavor was specially made. At the beginning, we used trolleys to load stoves, raw materials, bowls, chopsticks and condiments, or set up sheds along the street, or walked around the street, or went to temple fairs. Its production method is unique, the finished product has novel shape, yellow and white color, delicate entrance and delicious and attractive. Because there are pockmarked faces, it is called Wang pockmarked fried dumpling. 1942, Wang Shumao bought the gatehouse, and hung up the plaque of Wangmazi fried dumpling, and Jiaodong fried dumpling finally settled in a different place.
[Edit this paragraph] Production method
Pot stickers are exquisite. You should use a pan with a little oil to put the pot stickers neatly one by one. When frying, sprinkle some water evenly, preferably with a small kettle, so that it can be sprinkled on the gap of the pot stickers and make it penetrate into the bottom of the pan. Cover the pot and fry for two or three minutes, then sprinkle water again. Bake for another two or three minutes, and then sprinkle water again. At this time, you can get a little oil. It can be finished in about five minutes. When you take it out with a shovel, it is best to connect five or six pieces together. The bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless. This is a wonderful enjoyment.
Like jiaozi, the stuffing of pot stickers can be vegetarian stuffing, pork and mutton stuffing, seafood stuffing and game stuffing, all of which are within people's hobbies. In the past, there was an old shop specializing in pot stickers at Zhuba Market in Anxi Street, Xi 'an, which was very popular. Xi 'an fried dumpling is stuffed with pork and leek, mixed with yellow flour paste and sesame oil, which is both fragrant and fresh. I want to add some eggs and shrimps to add flavor. If you are interested, you might as well have a try. Fried dumpling is a famous snack. Among them, Daoxiangju's pot stickers are famous for their strict selection, fine production and beautiful quality. The finished product has tender skin, yellow color and delicious taste.
Method 1:
Preparation of raw materials: meat stuffing, dumpling skin directly bought, or freshly rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, onion and ginger, and add an egg.
Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise until it feels sticky.
Then add salt, soy sauce and a little spiced powder. You can also choose other flavors you like.
Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, otherwise the leek stuffing will stink and the rest will be wasted!
The method of wrapping is simple: put the dumpling skin in the middle and let the two sides breathe.
Code in the pot, pay attention to the key steps: first add a little oil, after 3 minutes of low heat, pour in an appropriate amount of water, the pot makes a sizzling sound, cover the pot, open it for 2 minutes, and repeat this for 2-3 times. Turn the pan over once in the middle, and cover it to prevent the oil from splashing outside, and it will be tender when it meets water.
Regarding the stuffing inside, in fact, it is good to use all the meat stuffing. Or three fresh stuffing made of shrimp, eggs and meat stuffing is also very good, mainly depending on everyone's taste.
Method 2:
Stir-fry and mash eggs, chop mushrooms and dried seaweed, add them to eggs, and then let them cool. At this time, chop the leeks washed and dried in advance, and then add them to the previous materials. At this time, add some oil, olive oil and sesame oil and mix well. This is done to prevent leeks from coming out of the water and the stuffing is better.
Add seasoning, salt, chicken powder, Jiang Mo, Chili powder, pepper powder, pepper powder and cooking wine and stir well. Don't put so much material, put it according to your personal preference.
Next, I began to pack my bags. I even packed my hometown, like a curved moon. Wrap it up and start frying: put a little oil in the pot, don't burn it very hot, put it in jiaozi, fry it for about 3 minutes after the oil is hot;
Next, add water. Authentic cooking is to add a little water, so that after frying, there will be a crispy layer below, which is delicious. There is no water in jiaozi. After boiling water on a big fire, turn to a small fire and cover it.
It should be ready in 10 minutes. At this time, there is no water. Then open the lid and fry for another 2 or 3 minutes, and then you can go out.
Method 3: Make fried dumplings with shrimp and millet jiaozi.
Ingredients: shrimp, pork stuffing, sweet corn kernels, leeks, dumpling skins, various seasoning tools: flat-bottomed non-stick pan.
Practice: Use shrimp, pork stuffing, leek and seasoning to make a good dumpling stuffing, and it is best to add sweet corn kernels and mix well. Jiaozi is wrapped up as jiaozi. Wrap it and put it on a non-stick pan. Set it up. After wrapping, pour oil into a non-stick pan and then add some water. Because oil can fry the bottom of jiaozi, but the upper and middle parts of jiaozi need to be steamed with water. Pour the oil first, then the water. Cover the pot and cook for 3 minutes, and jiaozi will be cooked, but the bottom of the fried dumpling has not yet formed a beautiful golden color. Use flour and good water, and pour it around along the edge of the pot (be careful not to pour it directly into the jiaozi). Cook for another 2 minutes. After boiling, the delicious fried dumpling is ready.
Features: Add leek and corn to make the fried dumpling not greasy. Delicious prawns and sweet corn make the taste more unique and delicious.
Pot stickers also have leeks and pork, but the wrapping method is different. After wrapping, fry in a pan until golden brown, and then serve. It is worth mentioning that the fried dumplings here are not accompanied by shredded ginger, because the stall owner said that this is how they eat in the north.
Tips for frying pan stickers: After the pressure cooker is heated, put a proper amount of oil to wipe it evenly, and put the wrapped raw pot stickers at the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot, add the pressure limiting valve, take the lower limit and press the pot after two minutes, let off the gas, and the pot sticker will be cooked.
Pay attention to eating pot stickers: it is best to eat them all at once, which is very fragrant, and it is better to add soda. Be sure to eat it while it's hot, or it'll taste terrible.