Fried Dumplings with Leek and Radish Ice Flower

Name: Fried Dumplings with Leek and Radish Ice Flower
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 180g Cold water for flour; 1 piece Chives; 2 pcs egg; 150g Wujiang Crispy Radish; 40g Vegetable oil; 10g Sesame sesame oil; a little salt; 10g starch; 100g Cold water

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The leek dumplings I made today are a bit unusual, because they are specially made for my husband, and my children and I also ate a lot by the way. Beijing was extremely hot a few days ago. Although it was just early summer, the temperature was already over 30 degrees. After returning from get off work, my husband was sweating and wandered around in the house shirtless. Maybe he was getting older. He accidentally got fasciitis. , Can only lie in bed most of the day. As the saying goes, "It's not as delicious as dumplings, and it's not as comfortable as lying down." But lying down for too long can cause problems. Due to lack of exercise, the daily "intestinal cleansing exercise" is in trouble, so the diet I give him these days is basically light and rich in plant fiber, and leek dumplings are one of the staple foods.
Dumpling skin is a pasta, which is easier to digest than rice; leeks are rich in crude fiber, which can effectively promote gastrointestinal peristalsis; eating meat is easy to get angry, so I only put two eggs; in addition, I put a pack of Wujiang "crispy" Radish", one is that the radish has aeration effect, and the other is that the Wujiang radish is a ready-made side dish, which is crisp and tender. It can be made into fillings with eggs and chives to increase the delicious flavor. This is also a new way to eat Wujiang radish. My family usually uses Wujiang radish for porridge and noodles. After I put the "crispy radish" this time, I didn't think that my husband not only loved it, but also felt refreshed the next day, and this guy also used the "excited general method". "He said that he has the ability to cook Wujiang radish every day, so that he can eat well and sleep soundly every day. Heh, isn't it exciting? "

Fried Dumplings with Leek and Radish Ice Flower

1. Put all-gluten flour and cold water in the same bowl. Stir it with chopsticks to form a floc. Then knead it into a smooth dough. Cover with plastic wrap for 15 minutes. Knead again. The dough is soft and smooth. It is hot in summer. Use cold water. Just knead the noodles. When it is cold in winter, you can use warm water or half boiled water and half cold water to knead the noodles; the water absorption rate of flour is different, generally the dough used for dumplings is softer, and the water volume is 60-70% of the flour volume.

Fried Dumplings with Leek and Radish Ice Flower recipe

2. The old leaves of the leeks should be removed and cleaned, especially the roots will have some soil hidden. They need to be cleaned repeatedly or cut off directly with scissors; the eggs and Wujiang crispy radish are ready;

3. Pour an appropriate amount of vegetable oil in the wok. When the oil temperature is just a little bit hot, pour the beaten egg liquid into the pan and stir constantly with chopsticks to make the eggs solidify and agglomerate at the same time, and the egg lumps are small and even; Tips, if you want the eggs to be fluffy and fragrant, add about 20 grams of cold water to the egg liquid. Do not put salt in the egg liquid; turn off the heat immediately after the egg becomes lumpy, and let it cool before use;

4. Chopped leeks and set aside;

5. I used a bag of 150 grams of Wujiang crispy radish, which was chopped with a knife to better blend with eggs and chives;

6. Mix minced eggs, minced leeks, minced Wujiang radish with a little salt, and 10 grams of sesame oil; do not mix this step in advance, and finish it before cutting the ingredients and rolling the skin to prevent the leeks from coming out of the soup;

7. Put the good dough on the kneading mat, sprinkle a little flour (outside of the serving size) and knead into long strips, then cut into evenly-sized agents, and roll them into a round crust that is slightly thinner on the sides and thicker in the middle;

8. Take an appropriate amount of egg, chive, radish and put it on the round skin, depending on your own craftsmanship;

9. Make dumplings according to your own method, and place each dumpling in a frying pan or on a floured cover;

10. Put the dumplings in a frying pan, then pour some oil (outside the serving size), and set the bottom on high heat first;

11. While frying the dumplings, make a glaze sauce: 10 g starch + 10 g all-purpose flour + 100 g cold water, make it into a paste without lumps and particles; this is the amount for all the dumplings, you can fry 3 pots of dumplings;

12. After the beautiful golden burn marks on the bottom, turn to low heat;

13. 13. Re-stir the starch slurry evenly, use a small spoon to scoop 1/3 evenly into the frying pan. The bottom of the pan is very hot and ice flowers will soon form. Cover the lid and use the water vapor in the starch slurry to pour the upper part of the dumplings. The noodles are steamed; when you hear the squeaking sound, open the lid, put water vapor, buckle a large plate on the dumplings, hold the plate with one hand, and buckle the pot with the other hand, the ice-flower fried dumplings are all in the plate; Use balsamic vinegar or chili oil to add flavor.

14. Fried dumplings with leek, radish and ice flowers, fresh, crispy, tender and fragrant unexpectedly!

Tips:
1. The dosage should be adjusted according to your own consumption. Because the leeks can be eaten raw, you just need to make sure that the dumpling skin is mature before it can be out of the pot. Therefore, it is best to roll the dumpling skin thinly so that it can be fried in less than 10 minutes. Pot, fry and eat, can maintain the best flavor;
2. If you want ice flowers to be beautiful, you must mix half of starch and half of flour. The ratio of powder to water is 1:5.