Fried dumplings are a delicious and common staple food in the north, especially for those who can't cook jiaozi and can't cook jiaozi well, frying jiaozi is both satisfying and convenient. Don't consider the shape, just pinch the leather tightly; It doesn't matter if you don't have a clever hand and accidentally burst the skin. Take a small piece of flour to fill the hole, or knead it again and fry it in the pot. It will soon be sealed and sealed, and the soup will "heal" the wound more quickly. Therefore, technically speaking, fried dumplings are easier to master than boiled dumplings.

The skin of fried dumplings can be cold water dough, hot dough or semi-hot dough; Cold water dough should be eaten while it is hot, and the bottom is crisp and soft. If it is cooled, the jiaozi edge will harden, which will increase the risk of cutting the corners of the mouth or throat. This will not happen if the dough is scalded or semi-scalded, and it can be eaten hot or cold.

Because it is fried raw, you should put a little water when frying, cover the lid with a small fire and stew until it is dry, then open the lid to disperse the water vapor until it is zoomed and hardened again. When you eat it, you can dip it in vinegar according to your taste, and the flavor is good. As for fried dumplings with ice or dumplings with eggs, they are just a fancy frying method on the basis of fried dumplings. Here, I will give a brief introduction to my fried dumplings with ice and dumplings with eggs. You may wish to try them and you will know how delicious they are. In addition, the stuffing is not limited and can be adjusted with the seasons and regions.

Fried dumplings with iced flowers

1. Knead a piece of flour, either ordinary flour or miscellaneous grain flour, and the dough is soft;

2. stuffing: whatever stuffing you like, but don't have too much soup, so as not to wet the dumpling skin;

3. Wrap it into a jiaozi shape according to your own method, and it will be okay if you don't wrap jiaozi, as long as you knead it tightly;

4. Use a good non-stick pan to save fuel; First put the jiaozi code in the pot; Then sit on the fire and pour a little oil on the bottom of the pot;

5. When frying jiaozi, mix a bowl of ice syrup: the flour is about15g, and the amount of cold water is about150g, which not only plays the role of diluting the flour, but also can cook the jiaozi, without pouring oil inside;

6. Mix the sauce evenly, pour it on the bottom of the pot, turn to low heat, cover the lid, and stew the jiaozi with steam;

7. After the soup is dry, open the lid and evaporate the water vapor, the starch paste at the bottom will naturally form an ice flower shape. Take a large plate and buckle it in the pot, with the bottom up.