Dumpling Skin and Pork Crispbread

by Zhu Zhu_oysy

4.7 (1)

Favorite

1

Difficulty

Normal

Time

15m

Serving

2

Yesterday, there were a few more skins for making dumplings, and it happened that there were only the nuns for breakfast, so the dumpling skins were modified.
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Ingredients

Dumpling Skin and Pork Crispbread

1. Spread a piece of dumpling wrapper, put cheese and pork floss in the middle

2. Dip another piece of dumpling wrapper with some water (mine is the dumpling wrapper I bought is relatively dry)

3. Cover the other piece of pork floss and use a fork to compact the edges

4. As shown

5. Because the rest is singular, the other one is dumpling-shaped (you can use this method if you don’t make dumplings and wrinkle)

6. Grease the pan (I used coconut oil, the cake has coconut flavor)

7. Fried yellow on both sides

8. Crispy and full of coconut fragrant

9. Can draw while it's hot

10. Serve with fish soup for breakfast.

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