Accessories: chopped green onion, Jiang Mo, vegetable oil, salt 1g, clean water 400g, boiled water 78g and cold water 56g.
Method for making shrimp skin fried dumpling
1, and 50g of shrimp skin are soaked in clean water, and drained.
2. Beat 2 eggs into paste, add a little chopped green onion and Jiang Mo, and stir well.
3. Add an appropriate amount of vegetable oil to the pot and fry the eggs, and poke them into pieces with a spatula.
4. Put diced cucumber, shrimp skin and sesame oil together.
5. Stir well and set aside.
6. Mix all dough materials (medium gluten flour 200g, boiling water 78g, cold water 56g, salt 1g), blanch the dough with boiling water first, and then stir the dough evenly with cold water.
7. Knead into a smooth dough, cover it with plastic wrap and wake it for 20 minutes.
8. Make the dough into batter, and roll out a dough sheet of about 8cm after each piece 10g.
9. Wrap the stuffing of about 15g into a jiaozi shape and fold it into two corners.
10, add a little oil to the fire in the pot, drain and stir-fry in jiaozi.
1 1. Pour in flour water (20g medium gluten flour, about 400g clear water) less than half the height of jiaozi, cover the lid, and fry over low heat until there is no water.
12. Finally, add a little vegetable oil to the pot and fry the bottom of jiaozi until golden brown.
13, reverse buckle and plate.