The process of making fried dumplings needs to be fried before cooking, or boiled before frying (this is more common). In short, the process of "cooking" is indispensable, and the fried dumplings are covered and fried once.

The biggest difference between fried dumpling and fried dumpling is that it can only be cooked by frying. Never add water in advance and fry raw skin and meat directly. During this period, it is necessary to constantly turn over the pot and open the lid to pour water to maximize the good taste of dough.

Fried dumpling is a Han snack, which originated in Kaifeng, Henan. They are fried and branded stuffing snacks. They are beautifully made and delicious. Most of them are pork stuffing, with different fresh vegetables according to the season. The shape of pot stickers varies from place to place, generally in the shape of jiaozi, but Tianjin pot stickers are similar to fire.

Fried dumplings are one of the traditional snacks in northern China. They are made of flour and meat stuffing, cooled and fried in oil. The fried jiaozi has a crisp surface and a crisp taste.

Pot stickers are usually made of half stuffing and crescent shape. 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. Fried dumpling is a popular snack. The refined oil is yellow and fragrant, and tastes delicious. Northeast China is also called fried dumplings and fried dumplings. Pot stickers and fried dumplings should not be confused. The two are different.