Chinese Food
Pan fried dumpling skin and spinach
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In the past, spinach was made mostly by stir frying or mixing. The filling times were limited. This time, I changed a pattern. The skin was crispy and the filling was fragrant and soft. During the long holiday, my family fell in love with it. I made it every day in recent days. I bit it down. It's real. It's full of materials. It's nutritious and delicious. -
Cooking ingredients
Cooking Steps
Step1:Spinach. Blanch and cool. Squeeze dry and chop. Mix well with the meat stuffing.
Step2:Pick up a skin with your left hand. Put in the stuffing made of spinach and meat. It's ok if it's 8 points full. Too much will break the skin. Wrap one by one.
Step3:The pan is hot. Turn it to a low heat. Brush the bottom of the pan with a layer of oil. Put the wrapped buns one by one. Fry them until they are golden.
Step4:Pour half a bowl of cold water along the edge of the pot. The amount of water should be 1 / 3 of the bun. Sprinkle raw black sesame on it. Cover the pot. Stew until the water is dry. The bun is cooked. Open the lid and take it out. If the black sesame is cooked, sprinkle it when you leave the pot.
Step5:Sprinkle with Scallion for ornament.
Step6:Delicious.
Cooking tips:There are skills in making delicious dishes.
