Lamb Fried Dumplings
1.
Material drawing. Fresh meat, onions, water, flour.
2.
Add water to the flour and stir as you add it to make it look like snowflakes.
3.
Use your hands to make dough and add plastic wrap on top.
4.
The seasoning map, there is no starch and cooking wine in the picture, I always take less, ha ha.
5.
A small way to cut an onion without tearing: remove the two ends of the onion and remove the old skin.
6.
Let the ground flow for no more than a minute.
7.
Cut in half and rinse for another minute. Then quickly chop into chopped onions. Usually there will be no tears, if the cutting is slow and slow, there will be a little bit!
8.
The fresh meat is chopped up with the onion.
9.
Add a spoonful of ginger powder and some cooking wine.
10.
Add special seasoning powder for dumplings.
11.
Add light soy sauce or steamed fish oil.
12.
With salt.
13.
Because the onion is watery, the meat is melted and not watery, and the filling is not very strong. Add a spoonful of cornstarch.
14.
Stir in one direction to allow the filling to absorb the water.
15.
Knead the dough evenly.
16.
Rub into long strips.
17.
Divide the dough into the raw embryo.
18.
Roll into dumpling wrappers.
19.
I'm making dumplings, and I want to make what to make, but today's drinks are not suitable for making pot stickers. The fillings contain too much water. I habitually wrap it up like this directly.
20.
Heat the pan and brush lightly with oil.
21.
Put the dumplings on, cover them, and fry them slowly over low heat.
22.
Pour a small amount of starch in a small bowl
23.
Add water to make thin starch water.
24.
When the bottom of the dumplings turned brown (according to the situation of my own pot, the time required is different, I used 8 minutes.)
25.
Pour starch water
26.
Cover and fry for a few minutes.
27.
After all the starch water has collected the juice, it can be out of the pot.