Fried Dumplings

Name: Fried Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g dumpling skin; 500g Minced pork; 400g Cold potato; 1 parsley; 1 Shallots; 5g salt; 2 tbsp Soy sauce; 1 tbsp sesame oil; a little Pepper water; 10g Sugar; Some Balsamic vinegar; Some Cooking oil; 1 tbsp starch

by Easy to cook

4.7 (1)

Favorite

6

Difficulty

Normal

Time

15m

Serving

3

Whether dumplings are delicious or not, the blending of the fillings is the key. Nowadays, dumpling skins are sold on the market. Making dumplings is a very simple thing. However, many people make dumplings. Whether they are delicious or not is another time. If you want the dumpling filling to be tender and juicy, bite it down, the lips and teeth are fragrant, the more you eat, the more you want to eat the rhythm, you must master a few tips when adjusting the filling, and the skills are explained in the recipe.

Fried Dumplings

1. Prepare the ingredients, add salt, soy sauce, sesame oil, pepper water, and sugar to the minced meat first. Stir evenly and marinate for a while. Note: The pure minced meat has strong water absorption. When the soy sauce is inhaled, add a proper amount of Chinese pepper water, stir in the same direction, and add a proper amount of sugar and sesame oil to make the taste more delicious.

2. Peel and wash the cold potato, and remove the stubborn skin that is difficult to peel with a peeling knife

3. Shred cold potatoes, peel and chop red shallots, wash and chop coriander and shallots separately, add all the ingredients to the minced meat except for the dumpling skins

4. Stir the fillings evenly, after a period of time, mix the fillings to prevent the fillings from leaking out of water

5. Take out the dumpling skin, put the filling in the middle, wrap it up and pinch it tightly. The methods of making dumplings are different. Just follow your own method.

6. Pour oil in a hot pan, neatly place the dumplings in the pan, and fry them on medium-low heat until the bottom is browned

7. Add starch to water, mix it into water starch, mix well and pour in from the side of the pot

8. Cover the pot and fry on high heat for 5 minutes until the water is completely absorbed. Adding water starch can make the dumpling skin on the bottom of the pot feel crisp and burnt.

9. Dipping sauce: add balsamic vinegar, soy sauce, and sprinkle some chopped green onion. This is simple and crude, but it's the best!

10.

Tips:
Food Tips: The ingredients of the filling can be freely matched, and the skill of mixing the filling remains unchanged. The prepared dumplings can be fried, steamed or boiled.