Zucchini Fried Dumplings
1.
The oil is 60% hot. Pour in the beaten egg liquid and stir in a circular motion with chopsticks until it is set. This way, the egg is broken, and it is tender.
2.
.Chop the zucchini, add some salt, wrap it with gauze and knead out the excess water, otherwise it will be difficult to handle when wrapping
3.
Soak the fungus in advance, chopped and set aside
4.
Pour all the ingredients into a bowl, add 2 grams of salt, 3 grams of pepper, 1 tablespoon of oyster sauce, 1 tablespoon of chili powder, mix well, and the filling is ready.
5.
Put the stuffing on the dumpling wrapper
6.
Wrap it into the shape you like (you can't finish the dumpling, you can put it in the refrigerator)
7.
Take a non-stick pan, heat and pour a small amount of oil (you can moisten the bottom of the pan), and arrange the dumplings. Fry on high heat for a minute or two until the bottom of the dumplings is golden brown.
8.
Take advantage of this gap to adjust the flour and water, the ratio of flour to water is 1:7, pour in the adjusted flour and water, add the flour and water, the amount of water can be 1/3 or half of the dumplings, cover and turn Slowly fry on low fire (If there is too much water, the skin of the dumplings will be soft after frying, one is not good-looking, and the other is not crispy, which will affect the taste)
9.
After the water is steamed, there will be a layer on the bottom, which is white at first, pour in some cooking oil, and fry it over medium heat until the color of the dough is golden and the bottom of the dumpling has golden crispy skin. Turn off the heat.
10.
The crispy bottom fried dumplings can be cooked
Tips:
1. This dumpling tastes fresh, sweet and tender, and it is also delicious without dipping sauce
2. The zucchini is best to be salted in advance, the moisture must be removed, and the gauze wrap and knead a few times, otherwise it will be easy to get water when it is wrapped.
3. The point is: non-stick pan! Non-stick pan! Non-stick pan! small fire! small fire! small fire!
4. If the dumpling skins bought in the market feel too thick, you can roll them out with a rolling pin and wrap them. If you have time, you can also make dumpling wrappers with your own noodles. The handmade dumpling wrappers are more chewy and delicious
5. The function of the flour water is to form a crispy bottom on the bottom of the dumplings, which is very fragrant. I tried the ratio of flour to water many times, and the ratio of 1:7 makes the crispy bottom the best (10g flour is mixed with 70g water to make flour water)
6. If you are using quick-frozen dumplings in the refrigerator, take them out of the refrigerator without thawing and put them in the pan for frying. In step 8, the amount of water should be increased and the frying time should be prolonged.
7. Prepare the flour and water in advance, do not have particles when pour in, and fry slowly at the beginning and end, as the fire is big and easy to paste. meat
8. There are many people who can't distinguish the difference between potstickers and fried dumplings, thinking that they are the same. Some places even call potstickers fried dumplings, but in fact, there is a fundamental difference between the methods of making them. The biggest difference between fried dumplings and pot stickers is that fried dumplings need to be fried first and then cooked, or cooked first and then fried. In short, the process of cooking is indispensable (in fact, fried dumplings in many places are fried directly without cooking). You can only use frying, never add water to boil. During this period, you need to constantly turn the pot and open the lid to pour water. This is the biggest difference between fried dumplings and pot stickers.
