1. Freeze the homemade dumplings for later use. It’s okay to eat fresh ones. For dumplings, 500 words are omitted here...
2. Prepare a non-stick pan, and arrange the frozen dumplings you have wrapped in your own (take it out of the refrigerator without defrosting and put it in the pan)
3. Pour a small amount of cooking oil. Let each frozen dumpling have a little oil from the beginning to the end
4. Sprinkle water on the dumplings. Sprinkling water by hand makes it easier to grasp the amount of water. If it is a frozen dumpling, sprinkle a little more water to make the dumpling feel a little thin. Don’t worry about the amount of water you can’t get in place at one time, you can sprinkle water at any time according to the situation during the frying process
5. Close the lid
6. small fire! small fire!
7. Open the lid after a few minutes, the water has been fried and the dumplings seem to be cooked
8. Turn it over, and there is already rice crust at the bottom of the dumpling. Turn over and continue frying. If it's too dry, sprinkle some water and fry some more
9. Try to flip and fry on every side
10. All sides are fried and crispy and then out of the pan
11. Lay out. Is it appetite?
Tips:1. Dumpling fillings should be slightly salty, because fried dumplings are not salted.
2. Sprinkle more water on frozen dumplings, and less water on freshly made dumplings, because frozen dumplings are not easy to cook.
3. When frying the dumplings, the fire should not be high, otherwise the dumplings will be fried underneath and the dumplings will not be cooked.
4. Turn over and look more during frying. If there is a crust, you have to turn over and fry.
5. When making dumplings, pack more and freeze them, which is very convenient to use. Cooking, cooking and frying are all ok. You can pack it yourself or pack it yourself, eat at ease!
