Fried Dumplings with Ice Flower

Fried Dumplings with Ice Flower

1. First adjust the starch water, the ratio of starch to water is 1:10 (I used 11 grams of starch, 110 grams of water, my pot is 30 cm in diameter, and these starch waters are just right)

2. Add a proper amount of cooking oil to the pan, and the dumplings are neatly stacked. I use quick-frozen dumplings. You don't need to defrost them, just make them directly.

3. Fry on low heat until the bottom is set. As shown in the figure.

4. Pour the starch water along the side of the pot. Be sure to stir the starch water before pouring. Do not let the starch sink to the bottom. The amount of water should cover the entire bottom of the pot.

5. Cover the lid and fry slowly.

6. The water in the starch is gradually decreasing. After the water evaporates, the ice-flower-like starch slurry is left around. The ice-flower dumplings can move as a whole by shaking the pot, and the ice-flower dumplings are just fine.

7. Put the big plate for dumplings in the pot and turn the pot up to ice the dumplings.

8. Look, does this golden ice-flower dumpling arouse your appetite?

Tips:

1. The surface water ratio of ice flower dumplings is very important. I usually like the ratio of 1:10. If you like bigger ice flower, you can put a little less starch.
2. The dumplings are placed slightly denser, the ice flowers are easier to connect together, and the shape of the dumplings will be more beautiful.