As an out-and-out northern girl, she has a special liking for all kinds of pasta, especially fried buns, which can be said to be inexhaustible. My mother usually makes some at home whenever she has time. I didn't want to learn how to do it with my mother's support. Now far from home, I can only learn to do it myself. I called my mother and asked her how to make fried dumplings. I tried several times and finally made a perfect fried bun. Here I would like to share with you the practice of fried dumplings, hoping to help friends who also like fried dumplings. Today, I made two kinds of fried dumplings, vegetarian three fresh stuffing and pork and green onion stuffing. Learn to make fried dumplings with me!

The usual method of fried dumplings with three fresh fillings: raw materials: leek, raw eggs, shrimp skin, sweet potato vermicelli, black fungus, ginger, thirteen spices, edible salt and vegetable oil 1. The yeast is melted with clear water and allowed to stand for about 10 minute. Put a spoonful of sugar into the wheat flour, gradually pour the yeast water into the wheat flour, stir it into a flocculent shape with chopsticks, then knead it into a smooth dough, and cover it to wake it up. 2. Pick the leek, wash it, drain it and dry it. Auricularia auricula is soaked in clear water in advance, and sweet potato vermicelli is steamed with clear water. 3. Cut the leek into sections, cut the fungus into sections, chop the sweet potato vermicelli, cut the ginger into sections, break the eggs and add a small amount of edible salt. Put the broken eggs in the pot and stir fry for later use (add a small amount of edible salt to the raw eggs, and add less salt when mixing the meat stuffing to prevent the edible salt from contacting the leek more, so that the leek will not leak a lot of water).

4. Pour two spoonfuls of vegetable oil into chopped leek, and stir well. Add black fungus powder, sweet potato vermicelli powder, broken eggs, shrimp skin and ginger foam into chopped leek, add a proper amount of thirteen spices, and stir well. (Stir chopped leek with vegetable oil first, and seal the wound of leek with oil stains, so that salt will not leak behind, and sweet potato vermicelli can absorb moisture, and the excess water can be pumped away.) 7. Put the steamed bread with good proofing, close the edge and fry it until the skin is golden, turn it over and fry it for one minute, pour in the flour and water fried in advance, cover it, pour a spoonful of vegetable oil into the gap of the steamed bread when the bottom of the steamed bread is gradually scarred, turn it over and fry it for another minute, then take it out and set the plate.