Pan-fried Fish Dumplings

Name: Pan-fried Fish Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bag Pangasius; 300g Leek moss; 1 small root carrot; 150g Enoki mushroom; 500g Dumpling flour; 2 tablespoons Corn oil; 1 tablespoon sesame oil; 1 tablespoon Oyster sauce; a little Five spice powder; a little salt

by Seeking a dream one ZbDu

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Pangasius is a common frozen fish in supermarkets. It's really good. The price is not expensive. The whole fillet is not thorny and has almost no fishy smell. Take it home and wash it after thawing. The filling is smooth and you don’t need to go. Fishy, even more convenient and nutritious than pork or beef and mutton. The meat is white and tender, tastes delicious, rich in nutrition, and has no small intermuscular spines. "

Pan-fried Fish Dumplings

1. 1 bag of pangasius with ice 500g, leek moss 300g, 1 small carrot, 150g enoki mushroom.

2. 500 grams of dumpling powder, warm water to form a dough. On the 饧, start to make stuffing.

3. Thaw the pangasius, wash, dry, and chop.

4. Wash the leek moss, dry it, and chop it.

5. Chop all the ingredients, add corn oil, sesame oil, oyster sauce, five-spice powder and salt.

6. Stir well and let stand for 10 minutes to taste.

7. Knead the noodles, cut the ingredients, roll the skin, and make dumplings.

8. Heat the pan with some oil, and put the dumplings on top.

9. Slightly squeeze, pour 7,80ml of water on the edge.

10. Change to low heat and close the lid.

11. It will be ready in about 10 minutes, you can look through it. It's not good if it can't be burned. If the heat is light, you can add the heat and fry it for a while.