Chinese Food
Fried dumplings
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I used to like fried dumplings made by my father best. The bottom is crispy and the stuffing is tender. With a red oil and vinegar dish, it's just Bashi.
Cooking ingredients
Cooking Steps
Step1:1. Shiitake mushroom, chicken sauce (no chicken essence, but it tastes fresher), soy sauce, pepper, oyster sauce, pea powder (no other, you can thicken it) eggs, and meat stuffing (shiitake mushroom can't be braised. I cooked it first, chopped it into pieces, and then added to the meat stuffing inside.) Stir to make it mixed evenly.
Step2:2. Wrap the dumplings. Sprinkle some flour on the board to avoid adhesio
Step3:3. Non stick pot. Brush some oil on the bottom of the pot. Put the dumplings one by one. Light the fire.
Step4:4. Wait until the bottom of the dumpling appears golden yellow. Add water. I'm afraid it won't cook well. Add water to half the height of the dumpling. Cover the pot cover. Stew well.
Step5:5. When the dumplings are cooked, you can open the lid and collect the water. The fire can be bigger when collecting water.
Step6:6. After the water is dried, continue to fry the dumplings on a low heat. Then fry the dumplings on both sides for a while to collect the water.
Step7:7. Finally, dip it in vinegar. You can also add red oil or chili noodles in vinegar. It's a good choice.
Cooking tips:1. All condiments can be added according to your own preference. There is no ration. It's just that the taste of fried dumplings can be a little lighter so as not to eat too salty. If it is cooked, it should be salty. Otherwise, it will be delicious when it is put into the water. 2. The minced meat must be stirred in one direction. Stir it for a while. If it feels dry, add more water. The filling is tender. There are skills in making delicious dishes.
