Octopus Dumplings

Name: Octopus Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 1 egg; 170g Shimizu; 10g Sugar; 2g salt; 2g Baking powder; Some cabbage; Some onion; Some octopus

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

For a while, classmate Geng liked to eat small octopus balls, so he thought about buying a mold to make them at home, but after doing it a few times, she put it aside. Two days ago, she mentioned octopus balls and made them! Crispy on the outside, tender on the inside, fresh and fragrant! "

Ingredients

150g Low-gluten Flour
1 Egg
170g Shimizu
10g Sugar
2g Salt
2g Baking Powder
Some Cabbage
Some Onion
Some Octopus

Octopus Dumplings

1. Prepared ingredients.

2. Add all the ingredients together.

3. Stir evenly and leave it at room temperature for half an hour for proofing.

4. Dice the onion, shred the cabbage, and dice the octopus. Boil water and set aside.

5. Heat the mold pot and add a little oil to each small round hole.

6. Heat the proofed batter (60% of the mold is enough).

7. Add cabbage, onions, and diced octopus.

8. Add a little batter and fry on medium-low heat for about 1 minute.

9. Turn the bottom up again, and turn the upper one down to form a spherical overall surface and fry it into golden brown.

10. Finally, squeeze some tomato sauce, add some seaweed, and the fish flower will do.

Tips:
1. The sauce can be adjusted according to your preference, ketchup, salad dressing, or other sauces.
2. Be sure to add oil to make the mold not sticky, otherwise it will be difficult to turn it over.