Fried dumplings are golden in color, crispy on one side, tender on three sides, crisp but not hard, fragrant but not greasy, and delicious. Today, let's learn to make crispy fried dumplings with foodies.

Special pan fried pork bun

raw material

Flour 1000g, pork belly 400g, leek 500g, yeast (dry) 6g, oil 2 tablespoons, salt 2 tablespoons, vinegar 1 2 tsp, onion 5g, ginger 5g, soy sauce 2 tsp, sesame oil1tsp, starch half a bowl, and soy sauce 2 tsp.

working methods

1, chopped onion and ginger; Pork belly diced

2. Put 1 tbsp peanut oil in the wok. When the oil is hot, stir-fry the diced pork belly in a wok. Add 2 tablespoons of soy sauce, 1 tablespoon of salt, half a teaspoon of vinegar, 1/4 tablespoons of spiced powder and a little white wine, and stir well.

3. Dissolve yeast in warm water. Pour warm water into flour little by little, live into dough, and put it in a warm place for fermentation.

4. Wash the leek, cut it into powder, add the diced meat fried in advance, add a little salt and 1 teaspoon sesame oil, and mix well to make buns.

5. Knead the dough into long strips, cut into balls, roll it into dough, wrap it with stuffing, knead it into a big jiaozi shape, cover it with cloth and wake it for 20 minutes.

6. Spread a little oil evenly in the pot. After heating, spread the steamed buns all over the pot, leaving gaps between the steamed buns. When the bottom of the steamed stuffed bun turns golden yellow, pour the prepared water starch (starch: water = 1: 10), as long as the amount of water starch is below the bottom of the pot.

7. Cover the pot and simmer slowly. When the water in the pot is dry, turn off the fire, open the lid and shovel out the steamed stuffed bun.

Luffa fresh meat pan-fried bun

raw material

Pork stuffing, 255g flour, 3g yeast (dry), loofah 1, 2 tbsp oil, salt, ginger, soy sauce, oyster sauce, sesame oil, white pepper, white sugar 10g, shallot and white sugar.

working methods

1. After yeast is dissolved in warm water, it is poured into flour, kneaded into smooth dough, covered with plastic wrap and fermented to 2-2.5 times its size.

2. Add salt to the meat stuffing, then add a small amount of water to the meat stuffing for many times, stir the water into the meat stuffing in one direction with chopsticks, add soy sauce, oyster sauce, sugar, salt, onion, ginger paste and white pepper powder, stir well, add chopped loofah diced and fragrant oil, and stir well.

3. After the fermented dough is kneaded evenly and exhausted, it is divided into 8 equal parts. Take a piece of dough and roll it into a thick dough with a thin periphery, and wrap it with stuffing.

4. Heat 2 tablespoons of oil in the pot, add steamed bread, add 1 00g of water+5g of flour to make flour water, pour into the pot, add1tablespoon of oil, cover the pot, stew for about10min, and sprinkle some white sesame seeds and shallots before taking out.

Fried pork bun with cabbage vermicelli

raw material

Chinese cabbage 1 bar, flour 500g, vermicelli 1 bar, shrimp skin 100g, carrot 1 root, yeast (dry) 2g, oil, salt, soy sauce, monosodium glutamate, onion 1 root, ginger.

working methods

1, Chinese cabbage is washed, blanched, drained and chopped; Scald the vermicelli with boiling water.

2. Chopped carrots and shrimps are fried together.

3. Put all the raw materials into a pot, add soy sauce, monosodium glutamate, spiced powder, Jiang Mo, oil, sesame oil and chopped green onion and mix well.

4. Add yeast to flour and dough, put it in a warm place, ferment it to twice the size, cut it into balls, roll it into round skins and wrap it into buns.

5, put a little oil in the pot, leave a gap in the middle of the buns, pour water just to 2/3 of the buns, cover the lid and fry slowly until the pot is sizzling and the water is dry.

Fried pork bun with leek and fresh meat

raw material

Flour, vermicelli, braised pork belly (or cooked pig head), salt, soy sauce, oil and yeast.

working methods

1. Soak the vermicelli in warm water, chop it up, and pour it into soy sauce for curing 1 hour; Clean leek and cut it into small pieces, and cut pork belly in brown sauce into small dices.

2. Flour is fermented by yeast.

3. Put the marinated vermicelli, shallots and braised pork belly Ding Sheng into a small bowl, pour in two tablespoons of oil and appropriate amount of salt and mix well.

4. Knead the baked dough evenly and vigorously, then pull it into a dough slightly larger than the usual jiaozi, roll it into thin slices, wrap it in the prepared stuffing, and wrap it.

5. Sprinkle some oil into the pot. When the pot is hot, code the wrapped buns. After the steamed stuffed bun is slightly shaped, pour the fine noodles along the edge of the pot, cover the lid and open the fire.

6. When the steamed stuffed bun is cooked and the noodle water is almost dry, turn around and pour in the oil, and turn to low heat. When the noodle water is completely mushy and squeaky, it can be cooked.