1.
1 bowl of vegetable stuffing, 1 kg of dumpling skin, moderate amount of oil
Put the filling into the dumpling wrapper, knead the two sides, and wrap it into a crescent shape
2. Spread a little oil on the pan, add the dumplings, fry for a while, add a proper amount of water, and close the lid. Unfortunately, this cook is not equipped with a lid. Take the lid of the other pot and cover it. It is the same caliber, but it feels like Quite hanging, there is no stop, I am afraid that it will slip off when touched, this is a glass lid.
3. Braised, uncovered, golden bottom
Tips:Add more oil when frying, and the colored area on the bottom will be a bit more.
If the water is dry and the dumplings are not yet cooked, you can refill the water before frying.
