How to fry dumplings to crisp
1 Put a little oil in a pan and fry the dumplings over medium heat, about two to three minutes.
2 Use flour and water to thicken the gravy, and thicken the gravy with cornstarch. Pour it into the pan, not to the depth of half of the dumplings. It's okay to add just water, but the dumplings won't have that crispy coating when they're done.
3 Continue frying the dumplings over medium-low heat with the lid on. You don't need to count the time, the dumplings will be ready when all the water is gone.
4 If you think the dumplings are sticking to the pan, don't worry, you can wait a few minutes for the dumplings to cool down a bit before shoveling them down, basically won't break. The bottom of the dumplings will be firm by then, so just be patient.
Tips
1. The dumpling filling should be a little salty, because pan-fried dumplings don't have salt.
2. Sprinkle more water on the frozen dumplings, or less water on the freshly wrapped dumplings, because frozen dumplings are not easy to cook.
3. When frying the dumplings, the fire should not be too high, otherwise the bottom of the dumplings will be fried and the dumpling filling will not be cooked.
4. During the process of frying, turn and look more often, if there are pots and pans, you have to turn over and fry.
Tips for frying dumplings without sticking to the pan
There are two main points:
1, enough oil (and not too much oil).
2, frying dumplings in the process to use a small fire.
In the case of enough oil, if you like a deeper golden color, you can fry for more time.
Steps: First put a small amount of oil, heat the pan on the fire to a little smoke like, add some cold oil to come out, and then put the dumplings in, in the put in time must gently shake the pot a few times.
Note the time
There will be residual water on the large spoon that you just brushed, so sit the spoon on the stovetop and turn on the heat to let the water evaporate. Then turn the heat down to low and pour in the oil, as little as possible, but make sure you lightly spread a thin layer on the bottom of the big spoon pan. This amount of oil should be specially explained: "as little as possible", because if more oil, fried dumplings on the oil will be large, so it will be a little greasy; and "lightly spread a thin layer", in order to prevent the dumplings can not be coated with oil will be blackened, paste off. However, it is better to have less oil than more, because if there is less oil, you can shake the big spoon to make the oil evenly on the surface of the dumplings. When the oil is hot, you can put the dumplings into the pot.