Chinese Food
Fried dumplings made by hand·
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As a northerner, I began to eat dumplings when my teeth didn't grow up, and I like to eat them since I was a child. I love the fried dumplings, especially the ones that are fried, the ones that are fried outside and the ones that are fried inside, and the ones that are dipped in rice vinegar can eat a lot at a time ~ master the secret of fried dumplings. Everyone can make delicious fried dumplings.
Cooking ingredients
Cooking Steps
Step1:Choose the streaky pork with 8 parts thin and 2 parts fat. Wash and drain the water. Grind it into meat stuffing.
Step2:Wash and chop cabbage and leek. Mix well. Sprinkle with 3 g salt. Stir for 10 minutes.
Step3:Take a clean cage cloth. Pour in the cabbage and leek. Squeeze out the water. Mash the garlic meat and ginger with a press.
Step4:Add cooking wine, raw soy sauce, sesame oil, white sugar, olive oil and white sugar to the meat filling, and then add the chopped vegetables. Stir evenly in one direction.
Step5:Beat in the eggs. Stir well.
Step6:Flour + water. Mix with chopsticks. Then knead into smooth dough. Allow to stand for 20 minutes.
Step7:Knead the wake-up dough into thick strips. Divide it into small dosage forms weighing about 15g.
Step8:Press the dosage flat with the big fish season of your hand.
Step9:Sprinkle some flour on the board to prevent the skin from sticking to the board. Use a rolling pin to roll out the thick and even dumpling skin.
Step10:Put some stuffing into the dumpling skin.
Step11:Close the mouth and make dumplings. Take 5 times on each side.
Step12:Take a saucepan and heat it. Pour in the salad oil at the bottom of the half pan. At this time, turn it into medium heat. Then you can put the dumplings. Put them in order. Cover the pan cover and fry for 1 minute.
Step13:Turn to medium heat. Open a little gap in the lid. Pour some cold water from the side of the pot. It's not half the height of the dumplings. Cover the pan. Fry for 45 minutes. Change to a big fire. Drain the soup. Sprinkle some green onion or sesame before cooking to increase the flavor.
Cooking tips:1 - the choice of meat - do not choose the hind leg meat. The hind leg meat is dead. It is tender without the colorful meat. 2 - make sure to squeeze out the water after salting cabbage and leek. 3 - if you want to make the dumpling skin energetic, you can knead it for a while while while mixing the dough. 4-The dumpling skin must be even and thick. Roll thin and fry the thin and crispy skin. At the end of the meal, the side of the dumpling should also be pinched as thin as possible. The thick side is not delicious. 5 - the secret of Jiaozi is to burn it first, then light it, then fire it. The skin should be thin, and the frying time should be well controlled. There are skills in making delicious dishes.
