Lace Fried Dumplings [teacher Kong to Cook]

Name: Lace Fried Dumplings [teacher Kong to Cook]
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 500g 500g minced pork; 200g 200g cabbage; 500g 500g dumpling wrappers; 100g 100 grams of fresh shiitake mushrooms; 20ml Maruzou Black Bean Soy Sauce 20ml; 1 piece 1 egg; Some A pinch of salt; Some Scallion and ginger; Some Edible oil

by Teacher Kong teaches cooking

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Tonight, I will share a breakfast recipe that I particularly like-"Lace Fried Dumplings". The dumplings are golden and crispy, like a layer of hollow lace, and like ice flowers on the window, beautiful and delicious! If the family is tired of boiled dumplings and steamed dumplings, then try this high-value lace fried dumplings, spend dim sums on ordinary fried dumplings with a beautiful ice flower coat, the family will love it!

Ingredients

500g 500g Minced Pork
200g 200g Cabbage
500g 500g Dumpling Wrappers
100g 100 Grams Of Fresh Shiitake Mushrooms
20ml Maruzou Black Bean Soy Sauce 20ml
1 piece 1 Egg
Some A Pinch Of Salt
Some Scallion And Ginger
Some Edible Oil

Lace Fried Dumplings [teacher Kong to Cook]

1.
Dice the cabbage and shiitake mushrooms and set aside.

Lace Fried Dumplings [teacher Kong to Cook] recipe

2. Fresh pork is chopped into minced meat.

3.
Add the right amount of green onion and ginger to the minced pork, 1 egg and 20ml of Maruzhuang black bean soy sauce.

4.
Pour in the diced cabbage and shiitake mushrooms, stir in one direction, and the dumpling filling is ready.

5.

Take the dumpling skins, moisten the edges with a little water, and put in an appropriate amount of dumpling stuffing.

6.
Squeeze the mouth tightly, fold out the pattern, and the dumplings are ready.

7.
Wrap all the dumplings and put them in a steamer.

8.
After the water is boiled to SAIC, steam it on high fire for about 15 minutes.

9.
First add 5 grams of flour, 40 grams of water, and a little salt.

10.

Add another 15 ml of cooking oil, mix well, and look thinner. (It needs to be stirred evenly before putting it in the pot before it can be used.)

11.
Pour a little cooking oil into the pan, heat to 60% heat, turn to medium and low heat, and put a spoonful of liquid.

12.
Put the dumplings, align the edges, and put the bottom of the dumplings on the liquid.

13.
Fry on medium and small heat throughout the process until the ice flowers are condensed. (Cool for a few minutes after turning off the heat, don't shovel, shake the pot horizontally, and slowly wait for the dumplings to move as a whole before serving.)

14.
The bottom of the dumplings also showed a slightly golden color, and the beautiful lace fried dumplings are finished!

15.
Lace pan-fried dumplings are complete!

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