Rose Fried Dumplings (leek and Pork Flavor)
1.
Prepare the ingredients
2.
Remove the heads, tails and old leaves of the leeks, clean them, and cut into the end
3.
Minced pork is chopped with a knife until it becomes sticky, and all the stuffing ingredients are added.
4.
Stir it by hand until it becomes sticky.
5.
Rose-shaped wrapping method: 5a. Take 4 slices of dumpling wrappers, overlap them at 1/3 of them, and arrange them in a line.
6.
Rose-shaped wrapping method: 5b. Take an appropriate amount of stuffing ingredients in the middle of the flat-shaped dumpling wrapper.
7.
Rose-shaped wrapping method: 5c. Then wrap 1 piece of dumpling wrapper in a half-moon shape.
8.
Rose-shaped wrapping method: 5d. Then roll in from one end to the end to be glued. It is a flower shape when it is turned. You can also arrange the petals a little. (If necessary, apply a little water to the joint to facilitate adhesion).
9.
Rose-shaped wrapping method: 5e. Repeat the above wrapping method one by one (this copy can wrap 15 roses).
10.
Put a little oil in a frying pan (pan), add rose dumplings, heat and fry on medium-low heat until the bottom is slightly yellow. Add water to about 1/3 of the height of the rose dumplings. Cover the pot and cook (about 2-3 minutes). When the water is dry, add water (repeat 3 times in total). After the last time the water is dry, turn to low heat and fry the bottom. Just reach the golden color.
Tips:
1. Leeks can be replaced by shallots, celery, fennel...etc.
2. Cabbage, calabash gourd... etc. can also be used. This kind of vegetable has a higher moisture content, so it can be used after pickling it with an appropriate amount of salt to remove the moisture.
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