Dumplings are an essential food on the table, thin skin and large filling, tender and juicy, every New Year's Eve, the family is always missing, dumplings in addition to good food, the symbol is also good, reunion, peace and security, some people intentionally put the dumplings, wrapped into the shape of the dollar treasure, which means that the wealth into the treasure, the family gathered around the dumplings, the figure is this hilarious, dumplings have three ways of eating, steaming, boiling, frying, different cooking methods, the flavor is also different, the child recently wanted to eat fried dumplings, wrapped in advance and put in the refrigerator, one day late in the morning, put in the pot a pan fried for 10 minutes. The different ways of cooking, the flavor is different, the child recently wanted to eat fried dumplings, wrapped in advance and put in the refrigerator, one day in the morning when you get up late, put the pan a frying, 10 minutes to get it done, a little bit not greasy, and very crispy.

Fried dumplings are divided into two kinds of fried and cooked fried, fried is the raw dumplings directly fried, in the process of frying, coloring and ripening at the same time, cooked fried is steamed or boiled dumplings, and then frying, as long as you master the essentials, in fact, is very simple, add water did not get to the dumplings 2/3, cover the pan with a small fire frying until the water dries up, and hear the sound of the pan, and then fry for 5 minutes, which can make a good job of it, according to the way, a one-time success. The way of frying, a one-time success.

Many people think that frying dumplings, brush a layer of oil, directly thrown into the pan on the line, so that all the estimated frying paste, but also can not be cooked, this method is only suitable for pre-cooked dumplings, and frozen dumplings, you must use the way of frying, there is a water, there is a batter, and there is a ratio, I share the practice below.

Frying frozen dumplings

Ingredients: dumplings, water, starch

1, non-stick pan heated, brush a layer of cooking oil, open medium-low heat, try to choose a thick pan, uniform and consistent heat, too thin easy to paste the bottom.

2, take the frozen dumplings out, let it rest for 5 minutes, no need to freeze for a long time, directly placed in the pot.

3. Fry the dumplings on medium-low heat until the bottom is browned, as shown in the picture, and the whole process will take about 5 minutes.

4: Pour water into the pot, the amount of water, not more than 2/3 of the dumplings, boil over high heat, cover with a lid and simmer over medium-low heat until the water is basically dried out.

5. While the dumplings are simmering, make a simple roux by adding 100 grams of water to 10 grams of cornstarch and stirring well with chopsticks.

6. Wait until the water in the pot is almost dry and you can hear the sound of "zi zi la la", then pour in the bowl of cornstarch and water paste, and then cover and simmer again.

7, and so hear again "Zi la" sound, on behalf of the almost fried, open the lid to take a look at the pan, low heat and then fried for 1 minute can be sprinkled with some black sesame seeds, green onion garnish.

8, the final collection of dry soup, this step must be stared at, the water is dry, turn off the fire, do not fry the paste, in accordance with this method, do not break the skin, do not crack, do not reveal the filling, the bottom of the color of the golden, crispy and delicious.

Tips Summary

1, fried dumplings must pay attention to master the fire, do not use rapid fire, fire, will easily cause pinch and paste off.

2, fried dumplings oil do not have to put a lot, the important thing is to fry water plus batter.

3, the ratio of batter, starch and water 1:10, stir and pour in.