Fried Dumplings
by Late night mother
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Stuffing: Boil the whole strip of pork belly with boiling water, slightly cook until the color changes, pick up, rinse, and chop. Wash lotus root and flat cabbage, wash and chop, mix well with minced meat, minced ginger and minced garlic, add salt, cooking wine, light soy sauce, and sesame oil and stir. Taste the saltiness for yourself. (Some vegetables have a lot of moisture, so you can add salt first to kill the water. If you add meat and other fillings and still have a lot of moisture, you can add an appropriate amount of flour and stir together. Do not add too much, which will affect the taste.
2. Put stuffing in the middle of the dumpling wrapper, brush with water around it, and wrap it in any shape you like.
3. It's all wrapped up. I can’t take pictures when I pack it. The easiest way is to press on both sides, so that there are more fillings (see the second line).
4. Brush the electric baking pan with more oil than usual. Place the dumplings and cut to the bottom like this.
5. Add water to half the height of the dumplings, cover the pot, and let the water dry. (You can also add starch water, the ice flower fried dumplings come out.)
6. Sprinkle some cooked sesame seeds and it is ready to be served. You can also turn it over and fry it for a crisper outer skin.
7. Ingredients: fermented bean curd, light soy sauce, vinegar, a few drops of sesame oil. It tastes delicious when eaten with it.
