Pan-fried Dumplings
1.
Melt the yeast powder with warm water, add it to the flour, knead it into a smooth dough, cover it with a damp cloth, and let it rise for about 20 minutes;
2.
Cut the pork into pomegranate-sized cubes, add soy sauce and sesame oil, and stir evenly in the same direction;
3.
Add the chopped green onion and ginger, stir evenly in the same direction until the gum is formed, and set aside;
4.
Wash the white beans to remove the old tendons, and blanch them in a pot of boiling water until they are broken;
5.
Take it out and put it in cold water to cool;
6.
Squeeze the water and cut into small pieces;
7.
Add diced beans to the minced meat, then add salt, pepper powder and a little MSG, and stir evenly in the same direction. The minced meat is ready;
8.
At this time, the dough is ready. Take out the dough and knead the agent. The size of the agent is smaller than steamed buns and bigger than dumplings, because today’s shape is more special;
9.
Rolling the skin, encrusting;
10.
Wrap 3/4 first like buns;
11.
Pinch it with the remaining 1/4 of the dough, it looks like a comb, and it is called "bend comb dumplings";
12.
Wrap all the dumplings in turn. Here comes the coup—before each dumpling is fried in the pan, a layer of dry powder is glued on the bottom;
13.
Heat a pan, add appropriate amount of peanut oil, and evenly lay the dumplings with a layer of dry powder into the pan. Because our dumplings are fermented with a little yeast for a while, we need to leave a little space between the dumplings;
14.
After the dumplings are fried until they are crispy, add clear water, 1/3 of the dumplings, you read that right, it is clear water, clear water is fine, because our dumplings are covered with dry powder before being put into the pot, so there is no need to add flour in the water. !
15.
Cover the pot and continue frying; in fact, it is a combination of frying at the bottom, steaming at the top, and frying and steaming;
16.
When the moisture is dry, dry fry for a while until the bottom becomes more crispy;
17.
Open one to see, the bottom is golden and crispy;
18.
If you want the top to be crispy, you can turn it all over and fry it for a while. It's done! Turn off the heat and start the pot!
Tips:
Before each dumpling is fried in the pan, stick a layer of dry powder on the bottom; the dumplings come with crispy dry flour, so there is no need to adjust the batter water.
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