1. Prepare dumplings, quick-frozen dumplings do not need to be thawed, (eight is almost the same, I used nine
2. Put a small amount of oil in a hot pan, arrange the dumplings neatly when the oil is 50% hot, and place the frozen dumplings in the pan in the same order. The distance between the two dumplings is about 1cm. Heat in a pan on low heat, fry the dumplings for about 4 minutes, and fry the bottom of the dumplings until golden brown, and the dumplings are basically shaped.
3. Prepare 10 grams of starch and 100 grams of water. The ratio of starch to water is 1:10. Put the starch and water in the same container and stir evenly until there are no particles.
4. Pour the stirred starch solution into the pot evenly along the wall of the pot. Just submerge the bottom of the dumplings.
5. Cover the pot and cook for one minute on medium heat. When the starch water starts to bubble, turn to low heat and cook for about six minutes to boil the starch water to dryness. Pay attention to this process to avoid muddy bottom.
6. When you hear a thorn in the pot, it means that the water is about to dry. You can open the lid to see if there is still water, you can turn to medium heat and boil the water to dry.
7. Gently shake the pan to prepare a plate, and place the pan on the plate.
