How to make fried dumplings with fresh dumplings, how to make fried dumplings

Let's start with a brief introduction! If you feel that the dumplings are sticky to the pot, don't worry, you can wait for the dumplings to cool down after a few minutes, and then shovel them down, which will not break. Because the bottom of the dumplings is already very firm at this time, just be patient.

In addition to the fact that dumplings can be steamed and eaten, fried dumplings are also a very delicious method, and the steamed dumplings are soft and fragrant. Fried dumplings are crispy, so how do you fry fried dumplings to make them crispy? How to make fried dumplings delicious?

There is also the need to prepare the ingredients first, so dumplings are essential, but it is best to use freshly wrapped dumplings to make fried dumplings, and the taste is the best. The second is to mix flour water, which is the soul of fried dumplings, prepare an appropriate amount of low-gluten flour and corn flour into a bowl, then pour an appropriate amount of water into the bowl, then add a little salad oil, and then use chopsticks to quickly stir evenly and put aside for later use.

That's right! You can start the pot, pour cooking oil and a little water into the pot, and then grab the handle of the pot with your hands to turn the pot body, let the oil and water rotate in the pot, and turn it around, in order to be able to lubricate the pot body, so that after the dumplings are put in, there will be no sticking to the pan. It is to put in the dumplings, in the process of frying the dumplings must be slowly with low heat, and there should be a little gap between each dumpling, do not stick, but you must pay attention to the time of frying, do not appear dumpling batter, if you see that the dumpling skin is a little dry, you can pour the adjusted flour water into the pot, shake the pot so that the flour water evenly spread throughout the pot, and then turn the low heat to high heat, boil for about seven or eight minutes, you can turn to low heat and fry slowly for about two minutes, After knowing that all the water in the pot is boiled dry, it is ready to take it out of the pot.

All in all, I believe that many people think that fried dumplings are easier to make, as long as the dumplings are placed in the pot, you only need to add an appropriate amount of water to flour to make powdered water, and then pour it in for frying.

Preparation: 500 g of pork, carrot portions, dried shiitake mushrooms and one cabbage.

Ingredients: 1 slice of green onion, 1 tsp minced ginger, 2 tbsp salt, 1 tsp sugar, 3 tsp cooking wine, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 3 tbsp corn oil, some water, corn oil - for frying dumplings, 2 tbsp, green onion and dumpling wrapper.

Step 1: Prepare the materials. It is best to use dried shiitake mushrooms, soak them in warm water 1-2 hours in advance, then cut off the stalks and keep the water to squeeze out. Peel and wash the carrots.

The second step is to use a cooking machine to smash the dried shiitake mushrooms and carrots (cut into cubes). If not, you can chop him up with a knife.

The third step is to take the pour out and set aside. The meat is then processed, washed, peeled, cut into small pieces, and then proceeded to the cooking machine to make the meat filling of the appropriate thickness. When you buy meat, please let the shopkeeper handle it!

Step 4: Pour the processed minced meat into a clean basin. Then clean the cabbage, cut it into pieces, put it in a pot, pour half a pot of water, boil it over high heat, add the cabbage and blanch it.

Step 5: Blanch, remove, squeeze out most of the water (be careful of scalding), break or chop with a knife.

Sixth, the minced meat is processed first. Add minced ginger to the minced meat, 1 tablespoon salt, 1 teaspoon sugar, 3 teaspoons cooking wine, 1 teaspoon oyster sauce, 1 teaspoon light soy sauce and chop some shallots. Stir evenly in the direction. Marinate for a while.

Step seven, and then the focus comes. Cut the green onion into cubes. Pour 3 tablespoons of corn oil into a clean nonstick skillet, heat the oil over high heat, add chopped green onions and sauté until fragrant.

Step 8: Wait until the fragrance comes out, and the green onion will change color slightly when chopped. Turn off the heat and pour the cooked scallion oil and green onion into the minced meat. Pour in chopped mushrooms, carrots and cabbage.

The ninth step, play in the direction for 3-5 minutes until he is a little hard and sticky. You can start making dumplings. Prepare a small bowl of water.

Place a dumpling wrapper on your left hand, dip your right hand in water, and coat a thin layer of water around the dumpling wrapper. Put a spoonful of the minced meat, then fold the dumpling wrappers in half and pinch them tightly, as shown, pinching most of the part, leaving a portion on each side.

Step 10, then left and right inside, fold the dumpling wrappers slightly to one side, hold the dumplings with both hands, and press and squeeze firmly. Finished!

Step 11, follow the steps to make dumplings.

Step 12, clean the inside of the pot and arrange the dumplings first. Then pour two spoonfuls of corn oil over each dumpling. Then pour the water into the dumplings, cover the pot, beat the ** and start cooking.

Step 13, bring the water in the pot to a boil, turn to medium heat, and slowly fry until the water in the pot is basically dry, and the bottom of the dumplings is golden brown! The dumplings are ready. This time is not fixed, it mainly depends on the size of the dumplings and how much oil and water to put in them.

Step 14, deep-fry, serve on a plate, and sprinkle with green onions! The fried dumplings with green onions are finished! Eat it hot!

Note: 1. Carrots and shiitake mushrooms are good. Or you can substitute your favorite side dish for him.

2. Frozen dumplings.

3. This is a fried dumpling that children can eat, so I don't add pepper and so on.

To thaw first. Put oil in a frying pan, put the dumplings in hot oil, fry them over medium heat until the bottom of the dumplings is slightly yellow, add water, you can heat the water in an emergency, less than one centimeter high, and the fresh dumpling water can be a little less.

Cover over medium heat until the water evaporates, open the lid and fry over high heat for one to two minutes, fry until the bottom of the dumplings is golden brown, take a flat bottom plate, buckle it on the top of the frying pan, press the plate with your hand, turn the whole pot over, take the pot away, and the dumplings will be neatly stacked on the plate one by one.

One thing that is different from what is said upstairs is that the lid should not be opened too early, in which case the top part of the dumpling will dry out.

The wrappers harden, affecting the taste.

In addition, don't flip in the process of frying dumplings, I don't have a steamer at home, and I don't like to eat boiled, so I eat dumplings all fried, do more, don't need to open the lid, just listen to the sound to know the heat, so that the dumplings, the skin on the top is soft, the bottom is crispy, delicious.

Open the electric baking pan, brush a layer of oil, put in the fresh dumplings to heat, open the lid after 3 minutes, add the mixed water, flour water, close the lid and wait for 5 minutes, and the fresh fried dumplings are ready.

How to make fried dumplings? Put the pork and leeks in the crusher, add the salted chicken essence and light soy sauce, oyster sauce and sesame oil ginger slices, and you can wrap them in dumpling wrappers and give it a try.

A record of the baby's growth.

Ingredients: 12 dumplings. Excipients: one teaspoon of vegetable oil.

Steps: 1. Prepare the steamed dumplings.

2. Pour in vegetable oil from the pot and turn the pot a few times to evenly spread the oil on the bottom of the pot.

3. Heat the oil pan slightly, turn to low heat, put in the dumplings, and don't turn them over for the time being.

4. After about three or four minutes, turn over and fry for a while, then you should turn the dough frequently to avoid dumpling paste.

5. Fry until the surface of the dumplings is slightly yellow and crispy.

Material. Quick-frozen dumplings with a small amount of oil and a little flour.

Method. 1. Put a small amount of oil in the pan (as long as it can be evenly spread out at the bottom of the pan),**.

2. Put the dumplings in the middle of the pot (no need to thaw, put them in directly) 3. Fry for one or two minutes on medium heat, fry until you hear a sizzling sound, and the bottom of the dumplings begins to be a little golden brown.

4. At this time, pour in half a bowl of water, and the amount of water is about one-third of the dumpling.

5. Cover and cook over medium heat for about 5 minutes.

6. Take advantage of this gap to mix a thin flour water with flour and water, in a ratio of about 1:10.

7. The pot makes a sizzling sound, getting louder and louder, at this time the water in the pot is almost dry, open the lid, pour the mixed thin flour water evenly into the pot (if you want to sprinkle sesame seeds and green onions, sprinkle it at this time), turn to low heat and fry until the water in the pot is dry, and the flour water forms a crispy film at the bottom of the pot to turn off the fire.

8. Use a spatula to shovel along the wall of the pot and put the dumplings on a plate.

Noodles: 1 cup white noodles.

1 3 cups of warm water with a pinch of salt (1 8 tablespoons will do, so that the dough is more gluteny).

Filling: 2 eggs.

Appropriate amount of oil (for scrambled eggs).

A pinch of chopped green onions. 5 white mushrooms (double oyster mushrooms)

2 fresh shiitake mushrooms.

Appropriate amount of sesame oil. Salt to taste.

Method: 1. Mix the noodles first, the noodles should be relatively soft, so when adding water, you should slowly add it in 3 times to let the flour fully absorb the water; Noodles should be simmered for at least 30 minutes;

2. And the filling: The filling should be prepared when the noodles are almost ready, because white mushrooms are easy to come out of the water, and it is a pity to throw away the water; Scramble the eggs first, cool them and then chop them; Chop two kinds of mushrooms, mix with eggs, chopped green onions, salt and sesame oil and set aside;

3. Knead the dough at least once before rolling it into a skin to make the dough more glutenous; rolling skin and wrapping dumplings; When it is almost wrapped (about 15 dumplings can be wrapped), put a little oil in the pot, put the dumplings after the oil is 7 hot, fry on low heat for 1 minute, after the bottom is golden, pour a little hot water, cover the lid and simmer for a while, until the dumpling skin becomes transparent, lift the lid and fry the other two sides of the dumplings.

Calories: about 50 kcal per dumpling.

ps: 1. The dumpling skin should be relatively thin, so that it is easy to cook when fried;

2. The length of frying time is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the filling is easy to cook;

3. If you are boiling dumplings, it is better to use cold water and noodles;

How to make the dumplings tender and juicy in the thirties is very important.

Noodles: 1 cup white noodles.

1 3 cups of warm water with a pinch of salt (1 8 tablespoons will do, so that the dough is more gluteny).

Filling: 2 eggs.

Appropriate amount of oil (for scrambled eggs).

A pinch of chopped green onions. 5 white mushrooms (double oyster mushrooms)

2 fresh shiitake mushrooms.

Appropriate amount of sesame oil. Salt to taste.

Method: 1. Mix the noodles first, the noodles should be relatively soft, so when adding water, you should slowly add it in 3 times to let the flour fully absorb the water; The noodles should be burned for at least 30 minutes and destroyed by hail;

2. And the filling: The filling should be prepared when the noodles are almost ready, because white mushrooms are easy to come out of the water, and it is a pity to throw away the water; Scramble the eggs first, cool them and then chop them; Chop two kinds of mushrooms, mix them with eggs, chopped green onions, salt, and sesame oil for later use;

3. Knead the dough at least once before rolling it into a skin to make the dough more glutenous; rolling skin and wrapping dumplings; When the source is about the same (about 15 dumplings can be wrapped), put a little oil in the pot, put the dumplings after the oil is 7 hot, fry on low heat for 1 minute, after the bottom is golden, pour a little hot water, cover the lid and simmer for a while, until the dumpling skin becomes transparent, lift the lid, and fry the other two sides of the dumplings.

Calories: about 50 kcal per dumpling.

ps: 1. The dumpling skin should be relatively thin, so that it is easy to cook when fried;

2. The length of frying time is a bit difficult to grasp, so the easiest way is to taste it yourself, mainly the skin, because the filling is easy to cook;

3. If you are boiling dumplings, it is better to use cold water and noodles;

How to make fried dumplings? Put the pork and leeks into the chayufan crusher, add the salt chicken essence and the soy sauce, oyster sauce and ginger slices, and you can wrap it in dumpling skin to give it a try.

Fry frozen dumplings. Let the oil slide in the pan first, reduce the heat and then stack the dumplings in the pan. Then turn on the low to medium heat, then close the lid, and when you hear that the pot is hot, pour some water into the pot.

Then cover the lid again, after one or two times, turn over the dumplings to see if they are fried yellow, and after they are yellow, turn the dumplings over again, fry them for a while, and see if they are almost done.

Fried dumplings in general. Or let the oil slide in the pan first, reduce the heat and then stack the dumplings in the pan. Then turn on the low to medium heat, then cover the lid, and the hearer teased that the pot was hot, and the first scum pointed to Li to pour some water into the pot. Then cover the lid again, and after one or two times, it is basically cooked.

Put oil in the bottom pot, put the dumplings in hot oil, fry them over medium heat until the bottom of the dumplings is slightly yellow, add water, you can heat the water in an emergency, less than one centimeter high can be lifted to dry, and the fresh dumpling water can be a little less.

Cover the fire until the water evaporates, open the lid and fry on high heat for one to two minutes, fry until the bottom of the dumplings is golden, take a flat bottom plate, buckle it on the top of the frying pan, hold down the plate with your hand, turn the whole pot over, take away the pot, and the dumplings will be neatly stacked on the plate one by one. In addition, do not flip during the frying of dumplings, the dumplings produced in this way are soft on the top and crispy on the bottom, which is very delicious.

Put the dumplings on the oil in the pot and when the oil is cold, cover the lid, fry the bottom surface of the Songhe key dumplings, add water, drown half of the dumplings, cover and simmer for 3-5 minutes, and that's it. Try the wild and shoot the world. One side of the dumplings is browned, and the filling is already ripe.

It's delicious!

Add the oil and when the oil is hot, you can fry it.