Fried Dumplings with Leek Vermicelli
1.
Put the flour and water in the bread machine and knead it. It’s hard to say the specific ratio. I add less water first, and then add water according to the situation when the toaster turns. It is basically suitable to start to become flocculent, but as long as it forms a dough, it will be kneaded after taking it out, but it is not good if it is hard. .
2.
Take out the dough and continue to knead for a while and stay awake for later use.
3.
Soak leeks in clear water for a few hours (for safety), and chop finely after controlling the water.
4.
Knock the eggs into the bowl and fry them into thin egg skins.
5.
Let the egg skin cool slightly and finely chop.
6.
The vermicelli must be soaked in cold water and cut into small pieces.
7.
Mix the leeks, eggs, vermicelli, add peanut oil, and add salt to the dumplings.
8.
The old way of making dumplings in skins, you can search for dumplings if you don't understand it. The dumpling skin is bigger than usual.
9.
Add water and flour to dilute flour and gorgon juice.
10.
Put oil in the frying pan and heat it to 30% before adding the dumplings.
11.
Fry until the bottom of the dumplings turn yellow and pour in the thin flour and gorgon sauce. You can turn them over.
12.
Cover and fry over medium heat.
13.
Let the pot dry and let it burn for a while until there are ice flowers at the bottom.
