Toon Fried Dumplings

Toon Fried Dumplings

1. Sift all-purpose flour into a basin, slowly add 150g of water

2. Knead the flour and water evenly into a smooth non-sticky dough, cover it with plastic wrap, and let it rest for 30 minutes

3. Wash the pork belly and chop the pork belly into meat filling

4. Pick the toon buds and wash them

5. Put an appropriate amount of water in the pot, after boiling, pour the washed toon buds

6. When the toon buds are blanched from purple to green, they can be picked up with a spoon and squeezed out the water

7. Chop the blanched toon buds into fine pieces

8. Put the pork belly filling, toon sprouts, chopped green onions, and eggs in a large bowl, and mix well

9. In a large bowl, add five-spice powder, flavor powder, salt, and oyster sauce in sequence

10. Stir evenly into meat filling, marinate for 15 minutes to taste

11. Take out the loose dough and cut it in half, then roll one part of the dough into a column

12. Cut the long cylindrical noodles into uniform sizes

13. Sprinkle a little flour, stand the potion into a short column and press it into a round cake with the palm of your hand

14. Use a rolling pin to roll the round dumpling into a slightly thicker center and thin outer edge.

15. Take one side of the skin in your hand

16. Put a proper amount of dumpling stuffing in the center of the dough, stick the dough toward one end of the dough to the opposite side of the dough. After sticking to a point, push the rear right dough a little and fold the dough in half until all the dough is folded in half.

17. Use the same method to fold the left side skin in half, and finally pinch the back skin and the front skin by hand.

18. Pour the right amount of cooking oil in the pan

19. Draw the dumplings in a circle in the pan, push the cooking oil to the corners of the pan, and place the dumpling spacing in the pan

20. When the dumplings in the oil pan are fried until the bottom is slightly hard, pour a bowl of water

21. Pour in the water, so that it’s not halfway up the dumpling, and cover it.

22. When the water in the pot is dry, fry for a while until the bottom is golden and crispy.

23. Mix half of light soy sauce and vinegar into a sauce and pan-fried dumplings, which are especially greasy and appetizing

Tips:

tips:
1. Roll out the skin as thin as possible, so that it not only tastes good but also easy to fry
2. The more pleats of the dumpling wrapper, the better it looks. If you find this method of making dumplings is too troublesome, you can change the method of making dumplings according to your personal preference
3. If a bowl of water-boiled dried dumplings is not yet cooked, add a small amount of water and continue to simmer until the dumplings are cooked.