Improved Version of Egg Fried Dumplings--------fresh Dumplings are More Delicious
1.
The filling should be cold before wrapping, it will break easily if you don't let it, and you can fry it until golden brown. If you want to eat the old one, you can fry it for 1 minute. Don't overdo it, it will be too hard.
2.
For the filling, I used the third dish of the economic and affordable meal series, so I won’t talk about it here.
3.
I’m not good at making dumplings. Haha, I just dip a little bit of water and squeeze it tightly with my hands. I think it’s enough to make this dumpling. I think half of the stuffing is enough.
4.
In this way, 30 pieces are packed, and the self-packed ones are larger than the quick-frozen ones. The quick-frozen ones can fry 28 pieces in one pan, and this fresh one can fry up to 15 pieces.
5.
Put oil in the pan, don't need to heat it, just lay out the dumplings neatly. Add water about half the height of the dumplings. Open fire, medium fire stamped
6.
Prepare some oil, beaten eggs, a small amount of green onions
7.
When the water is about to dry, turn on a low heat, brush with oil, pour in the egg mixture, cook slowly, OK, sprinkle with chopped green onion, and take it out of the pot. (If you feel the water is too dry, you can add a little hot water, the effect will be the same)
8.
This is a fried dumpling, the comparison between the front and the back, how about you want to eat it? Hurry up and make a pot too
