1. First, let the oil in the cold pan (don’t overdo it)
2. The temperature of the oil is 180℃, and the dumplings should be placed. It is best to separate each of the quick-frozen dumplings to avoid sticking together when they are out of the pan, and fry them until the bottom is golden.
3. Add pure water to cover 1/3 of the height of the dumplings. The leek dumplings I use are easier to cook. If it is minced meat, the water should be 1/2 the height of the dumpling.
4. Gai Gai simmer for a while, about a minute and a half.
5. Adjust the firepower as shown in the figure. The outer ring only needs a little ignition seed. If it is not, the heat in the middle will be large, and the heat in the outer ring will be small. If the fire is too large, the water will evaporate quickly.
6. When the water is about to harvest, sprinkle a layer of chopped green onion, cover and simmer for 20 seconds, so that the scent of the chopped green onion from the pot is fully released, and it will not be too irritating to eat.
7. The pan is finished, the bottom is golden and slightly crispy, the top is soft and strong, and it tastes full of fragrance. It will be more delicious if it is mixed with a little sauce and dipped in it.
Tips:If you have no experience, open the lid from time to time to see if the water is dry. The key to making the appearance and taste excellent is the amount of water and fire control.
