Shanghai Fried Dumplings

Name: Shanghai Fried Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g dumpling skin; Some Salad oil; 1 small bowl Shimizu; 300g Leek Pork Stuffing

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pan-fried buns and pan-fried dumplings are a traditional Jiangnan delicacy, the most famous one is called Shanghai pan-fried dumplings. Shanghai fried steamed buns are called steamed buns; therefore, fried steamed buns are actually: fried steamed buns. Fill with semi-fermented bread, put it in a pan, fry, spray water several times and it will cook. The bottom is golden in color, hard and crispy, and the body is white, soft and loose. The meat is fresh and slightly marinated, and it has the fragrance of sesame or green onion when chewed. It is better to eat it hot.
Pan-fried dumplings are also made from the side of the buns when they were alive. It is easier to make at home~`~

Ingredients

250g Dumpling Skin
Some Salad Oil
1 small bowl Shimizu
300g Leek Pork Stuffing

Shanghai Fried Dumplings

1. Prepare dumpling skins and leek pork filling

2. Take a dumpling wrapper and put some leek and pork stuffing on it

3. First fold up the two sides and glue the middle

4. Then fold the two sides to the middle, squeeze it tightly, and wrap it up.

5. Make all the dumplings one by one

6. Heat the pan, pour more salad oil

7. Spread the dumplings evenly on the side of the frying pan and cook on medium heat. You can shake the pan a little during the frying process to prevent adhesion

8. After the bottom becomes a little harder, add appropriate amount of water

9. Cover and fry on high fire, observe that the water in the pot is turned to medium and low heat

10. When the water dries, pan-fried leek and pork dumplings are ready

Tips:
1. Fry now, not easy to stick to the pan
2. Heat the pan, add oil, and add dumplings
3. After the dumplings are put into the pot, open the medium heat to fry them slightly yellow and slightly hard, and then add water, which will not stick to the pot.
4. After the cold water is boiled, turn to medium and low heat, otherwise the pot will be battered here and the dumplings over there are not yet cooked