Fried dumplings are actually very simple, as long as you master the right method, anyone can do it well.

Fried dumplings, not directly in the pot. Here's a trick. They don't crack, deform and explode!

If you master this coup, you won't be afraid of frying pan. Fried dumplings are round and complete, crisp outside and sweet quicksand inside. It's really delicious, and its lips and teeth are fragrant.

The practice of frying dumplings:

First of all, you should have some intact jiaozi. If jiaozi cracks, it's easy to expose the stuffing. Check carefully when you buy jiaozi. Take out the frozen jiaozi, add cold water to a large bowl and soak it in water for half a minute.

Then add water to the pot and heat it until a lot of bubbles appear in the pot. At this time, add a little salt and put the soaked jiaozi into the pot.

Push it immediately after putting it in, to avoid sticking to the pan, and continue to cook on high fire until jiaozi floats. It doesn't need to be cooked for too long, and it won't be fried well if it is cooked thoroughly.

Take it out and put it in cold water. When jiaozi sinks to the bottom of the bowl, take it out and put it into the bowl. Beat an egg in another bowl, and pour it into the jiaozi. Mix well.

Pour a proper amount of bread crumbs into a dish, take out a dumpling and put it in the bread crumbs, wrap it in a bowl with egg liquid, and then wrap it with bread crumbs, that is, wrap it with two layers of bread crumbs, so that the dumpling is more dense outside, and it is not afraid of cracking to expose the stuffing during frying, and it will not deform after frying, and it will be round and beautiful after cooling.

After wrapping, it is best to gently press it to avoid a lot of bread crumbs falling off when frying. Add oil to the pot. When the heat reaches 50%, adjust the heat to medium. Put jiaozi in the pot and fry until golden brown. Fried dumplings are ready. They are golden in appearance and look very good. They taste crunchy outside and soft and waxy inside. It is delicious.

Regarding fried dumplings, you need to master several skills:

1, when frying dumplings, you must not fry them directly in the pan, otherwise frying pan, cracking and stuffing exposure will easily occur. But you should cook them first and then fry them.

2, cooking jiaozi is also very particular, it is best to soak in water for a while, the surface absorbs water, but also return to the temperature, the cooking process does not crack or reveal the stuffing, cooked well can be fried well.

3. Before frying dumplings, it is necessary to cool the cooked dumplings and wrap them with two layers of egg liquid and bread crumbs, so that the bread crumbs are wrapped more firmly and the fried effect will be good.