Fried Dumplings Stuffed with Japanese Squash
1.
Put the dough in a clean basin, add eggs and salt, stir with chopsticks while adding water, stir until there is no dry powder, knead the dough into a smooth dough, cover with plastic wrap and leave it for 1 hour
2.
After the dough is kneaded, start to prepare the dumpling filling: stir the pork into the filling (it is recommended to choose 3 points fat and 7 points lean meat for dumpling filling. The filling made with this kind of meat will not eat wood or greasy)
3.
Add about 15g of water in batches and stir in one direction until the meat appears slush (after each addition of water, it needs to be stirred until it is fully fused with the meat before adding the next time)
4.
Add the consumable oil, light soy sauce, pepper oil and a little salt separately, and stir evenly together.
5.
Peel and wash the Japanese squash
6.
Cut the washed Japanese squash into fine dices
7.
Add the sliced Japanese squash to the meat
8.
Add a little salt and a few drops of sesame oil and stir evenly. At this point, all the dumpling fillings are adjusted, and then start to prepare for rolling and filling.
9.
After the dough is set aside, take out a part and knead into a strip
10.
Divide into several small doses, each small dose is about 10g
11.
Take a small agent dipped in a little dry flour, first press it into a small circle with your hands
12.
Use a rolling pin to roll into a round dumpling wrapper (thin around and thick in the middle)
13.
Use a spoon or chopsticks to scoop an appropriate amount of stuffing and place it in the middle of the dumpling wrapper (the amount of stuffing should not be too much or too little. If it is too much, it will not be easy to pack and it will be easy to reveal the stuffing. If it is less, it will be the skin and affect the taste)
14.
Take the dumpling wrapper and put it on your hand, fold the two sides together and knead together, and then squeeze a few folds at will (you can wrap the dumplings according to the style you like or know)
15.
Wrap all the remaining bread and fillings according to the above aspects (you can fry or boil the food that is eaten that day, and freeze it in the refrigerator if you can't finish it), brush a little oil in the pan, and place it after heating. Dumplings
16.
Slowly fry for about 10 seconds on medium and low heat. When you hear a crackling sound in the pan, pour a small bowl of water into the pan and quickly cover the pan.
17.
Simmer until you can't hear the sound of water vapor in the pot, open the lid, continue to fry on low heat until the bottom of the dumplings are golden, turn off the heat
18.
Before the dumplings are eaten in the pot, prepare the dipping ingredients: 1 tablespoon of balsamic vinegar, half a tablespoon of light soy sauce, a few drops of chili oil, a few drops of pepper oil, a few drops of sesame oil, etc., mix and stir well
Tips:
1. The dough for making dumplings is relatively hard at first, but it becomes very soft after standing for a period of time. Knead the dough and add salt and eggs to make the dumpling skin tougher.
2. Don't pack the dough after kneading it, let it stand for 1 hour and then pack it for better softness
3. After the dumplings are put in the pot and water is added, the lid should be quickly covered, and the steamed dumplings should be cooked through the steam in the pot.
4. Be sure to pay attention to the heat during frying before it is out of the pan, it will be easy to fry when the heat is high
