Name: Fried Dumplings with Ice Flower
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 80 sheets Dumpling wrappers; 250g shrimp; 250g meat; 100g Winter bamboo shoots; 50g Hazel mushroom; 50g Shallots; Some Rice wine; Some Oyster sauce; Some Soy sauce; Some sesame oil; Some salt; Some Chicken Bouillon Powder; 1 Egg white; 20g starch; 200g water

Fried Dumplings with Ice Flower

by Lonely splendid

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

In fact, I am a very lazy person. I don’t want to take photos every time I cook, and I rarely post blogs. Hehe, my friend urged me to think that I haven’t written a blog for a long time, so let’s post a staple today;
Binghua fried dumplings------This fried dumpling is eaten every week in our family. The crispy skin and tender meat are very delicious; and it is very simple to make. As long as you can make dumplings, everything is OK~"

Fried Dumplings with Ice Flower

1. First chop up all the ingredients, and dice the shrimp;

2. Add all the ingredients and stir vigorously clockwise for more than 20 turns to make the filling firmer

3. I won’t say much about the steps of making dumplings.

4. Preheat the pan and add oil, and fry the dumplings on medium heat until the bottom turns yellow

5. Reconcile the water and starch

6. Arrange the fried dumplings in the shape you like, and pour the adjusted water starch

7. Cover and simmer for 5 minutes on medium heat.

8. The last step is to make the pot. I forgot to take a photo. Choose a large flat-bottomed pot, buckle it on top of the dumplings, and turn the pot upside down.

Tips:
1: One thing to note is that when making this pan-fried dumpling, you only need to use medium heat for the whole process. The heat can not be high, it will be burnt when it is large.

2: Before the starch is poured into the water, the bottom of the fried dumplings should be slightly yellow, not too yellow, otherwise it will be burnt

3: The ratio of water to starch is 1:10. If there is too much powder, the bottom will not be crispy and sticky.