2. Adding water to fried dumplings can soften the skin of dumplings so that the bottom can be fried in hot oil until it is crisp, while the cooked dumplings can be fried in a pot so that the bottom skin is fragrant and crisp.
3. Adding water to make fried dumplings can make the bottom skin of fried dumplings more crisp and make soup in jiaozi.
4, make fried dumplings with water, so fried dumplings are not easy to stick to the pot and paste the pot.
5. Adding water to fried dumplings can also speed up the cooking time of jiaozi.
Extended data:
Matters needing attention in making fried dumplings:
1, first of all, you need to add warm water to the flour to form dough, knead it thoroughly, then pick it into a blank and roll it into a round skin (as thin as possible).
2. Secondly, the meat stuffing needs to be placed in a plate, and salt, chopped green onion, white sugar, chicken essence, cooking wine, pepper, onion ginger juice and a little water are added to mix well to form the stuffing.
3. Then, you need to squeeze the stuffing pericardium into the skin and shape it, and put it in the refrigerator for cooling.
4. Finally, in the production process, pour a proper amount of oil into the flat-bottomed non-stick pan, first burn it on the fire, turn off the fire when the oil is a little hot, put jiaozi neatly in the pan, add water to jiaozi's bust, cover it with a big fire and turn it to medium heat. When the water is boiled dry, open the lid and add some water until it is flat on the bottom of jiaozi. Cover it and simmer it on medium heat, and when the bottom of jiaozi is crispy, you can get out of the pan and put it on the plate.