Ice Flower Dumplings

Name: Ice Flower Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 Dumplings (pork and cabbage stuffing); 1 tablespoon starch; 1 tablespoon Vegetable oil; 12 tablespoons water

by 83 hours

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This kind of fried dumplings, the sisters in the north told me, they are also called Binghua Dumplings. Binghua, a very unique nickname. . . The approach is also very simple. The only difference from the common potsticker dumplings sold at street stalls is that an extra spoonful of starch is added to adjust the starch water.

Ingredients

10 Dumplings (pork And Cabbage Stuffing)
1 tablespoon Starch
1 tablespoon Vegetable Oil
12 tablespoons Water

Ice Flower Dumplings

1. The starch and water are adjusted into a starch paste at a ratio of about 1:12 (1 spoon of starch and 12 spoons of water are mixed)

2. Put a little base oil in a non-stick pan, heat it slightly, put the dumplings on top, pay attention to leaving a gap between the dumplings and the dumplings (the amount of oil is about the same as normal cooking)

3. After the bottom of the dumplings is slightly shaped, pour into the starch paste prepared in step 1

4. Cover the pot and boil until the water is almost boiled and open the lid

5. Drain the water on the medium and small fire, shake the bottom of the pot lightly, turn off the fire when the ice flower and dumplings can be moved easily

6. Buckle upside down on the basin