Name: Fried Dumpling
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 300g Plain flour; 500g Minced pork; 35ml oil; 1 piece egg; 4g salt; 1 tbsp Oyster sauce; a little White sesame; a little chopped green onion; 2 tbsp Soy sauce; 3g yeast; 150ml Warm water (for kneading)

Fried Dumpling

by Xianger Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Pan-fried steamed buns are traditional Shanghai desserts with a history of hundreds of years. Shanghai people are used to calling "buns" as "steamed buns", so Shanghai pan-fried buns are generally called pan-fried steamed buns, while Xiaolong is used to be called Xiaolong Baozi. It was originally a teahouse and tiger stove (boiling water store) concurrently operating varieties. The filling is mainly made of fresh pork and skin jelly. It is crispy on the outside and tender on the inside. It is tender and juicy. A bite is satisfying. Pan-fried noodles with half-raised noodles have the best texture. Today we are sharing half-raised noodles with pan-fried. The filling is made of fresh meat. No skin jelly is added. When the filling is seasoned, water is added in and out of the pan. There is also a little broth at the time. By the way, old Shanghai’s pan-frying is done with the mouth down, so don’t be afraid that it doesn’t look good, just pinch the mouth tightly to prevent the soup from flowing out.

Fried Dumpling

1. Add 2 grams of salt to the flour and mix well, 3 grams of yeast into 150 ml of water and mix well

2. Pour the yeast water into the flour and mix well and knead it into a smooth dough. Cover with plastic wrap. In winter, I will leave it in the oven at 37 degrees for 40 minutes.

3. While making the noodles, prepare the fillings, add cooking wine, salt, oyster sauce and light soy sauce to the minced pork, then knock the eggs in

4. Stir until it is viscous, then pour 100 ml of water in portions, and stir while pouring until it is viscous.

5. After 40 minutes, I opened the dough and looked at it.

6. Take out the dough, knead it and vent it, and divide it into about 25 grams each. Sprinkle a little oil on the dough, cover it with plastic wrap, and let it sit for 15 minutes.

7. Roll into round skin

8. Add stuffing

9. Close your mouth like a bun and squeeze it tightly

10. Close the mouth down and sprinkle a little oil on the surface

11. Prepare green onion and white sesame seeds

12. Pour the oil in a hot pan, turn the oil on a low heat, and add the raw fry

13. Fry over medium heat until the bottom is slightly yellow, then add water, and the water will submerge about one-half of the steamed buns

14. Cover and fry

15. Fry until the moisture is dry and there is a sizzling sound at the bottom of the pan. Open the lid and add white sesame seeds and chopped green onion, then fry the bottom crisply

16. Dip it in vinegar and taste better

Tips:
1. Each family has different tastes, adjust according to their own tastes
2. Use medium heat when frying, so as not to burn the bottom
3. Add 500 g of minced pork to 100 ml of water, add in portions when adding, and add the minced meat after stirring the water each time and drinking the minced meat.