Binghua Fried Dumplings (mushroom and Pork Stuffing)
1.
Prepare the flour and water. While slowly adding water to the flour several times, use chopsticks to gently stir it into a fluffy shape.
2.
Knead the dough with your hands to form a smooth dough and let it stand for a while.
3.
This time to prepare the filling, add the right amount of water and beat the meat evenly.
4.
Wash the shiitake mushrooms with water soaked hair and grind them with a vegetable chopper.
5.
Mix the shiitake mushrooms and minced meat together.
6.
Add all the above seasonings.
7.
Add chopped green onion and stir well.
8.
Take out the dough and roll it into a long strip, pull it into a suitable size agent, knead and press it into a dumpling wrapper.
9.
Put the filling in the middle of the dumpling wrapper.
10.
Wrap dumplings in the shape you like.
11.
After everything is wrapped, save a few for pan-fried dumplings, and freeze the others in the refrigerator.
12.
Make some flour and water at a ratio of one to ten flour and water.
13.
Add the right amount of oil to the pot, just a thin layer, and heat.
14.
Place the dumplings in a circular motion, then reduce the heat, and fry until the bottom of the dumplings is basically set and golden brown.
15.
Pour in the flour and water and continue to heat on a low heat.
16.
Put the lid on for a few minutes.
17.
Heat until the moisture is exhausted and turn off the heat when ice blooms are formed.
18.
Take a plate and buckle in the pot, turn the pot over, and buckle out the dumplings intact.
19.
This is ready to eat.
20.
The dumplings can be eaten separately, they are crispy and crispy.
Tips:
This white shark wheat flour is easy to use. It is flexible to control the ratio of flour and water when making dough. Because each type of flour and water has different water absorption, try to make the dough dry and wet, with moderate hardness. When frying, be sure to use a low fire to avoid frying.
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