Fried Dumpling Wrappers

Fried Dumpling Wrappers

1. 1. Unfold a thin dumpling wrapper, and smear the mushroom meat sauce on the center of the dumpling wrapper (the filling can also be freely matched with any other ingredients, depending on your taste, pay attention to the finer chop as much as possible, and the thickness of the application should be appropriate). Spread a circle of water around the dumpling wrapper, use another dumpling wrapper to cover and compact, and then gently press the dumpling with the palm of your hand to spread the fillings evenly around. Use a fork to cross one of the sides a few times to facilitate the exhaust and heat during the burn.

2. 2. Spread a layer of oil on the hot pan and turn to a low heat. Put the dumpling wrapper down and slowly burn it. Use a small brush to dip in the oil and apply a thin layer on the dumpling wrapper.

3. 3. Turn it over one by one, brush the oil and burn it well. If you like a little bit more, you can burn it for a while, but pay attention to the oil, otherwise the finished dumplings will become dry and hard when chewing.

4. 4. Pick up the pot and cut into pieces and put on a plate. It is also good for breakfast or afternoon snacks. Postscript: Occasionally, I used the shiitake mushroom meat sauce that was made in the refrigerator last time as the filling, so the color of the finished product is a bit inelegant. If you want a more beautiful color, put lighter fillings to pack, I believe the hue is better.