How to make fried dumplings? Preparation and recipe for fried dumplings

The practice of authentic steamed dumplings:Ingredients: water, black sesame seeds, eggs, salt, flour, cooking oil.

First of all, pour 160 ml of water into a large bowl, add 15 grams of black sesame seeds, beat an egg, add 5 grams of salt, stir with chopsticks and mix evenly, add 300 grams of flour, stir while pouring, the amount of flour should be determined according to the size of the egg, stir into a flocculent shape with chopsticks, and knead into a large dough with moderate hardness and softness.

Stretch the noodles while waking up, wrap them around your hands, take a noodle and connect them together to continue winding, wrap them with two chopsticks to support both sides, slowly stretch the noodles to make the noodles thinner, put the noodles in the pot into the hot oil and fry them until they are set, slowly pull out the chopsticks, continue to fry until one side turns yellow, turn over repeatedly, fry until both sides are golden and you can fish out, our dumplings are ready, very delicious.

Deep-fried dumplings. Method.

Ingredients: 500 grams of wheat flour, appropriate amount of cooking oil, 7 grams of salt, 1 egg, appropriate amount of water.

Method:1Put the wheat flour into a basin, dig a small hole in the middle of the wheat flour, beat an egg, then add a small amount of salt 7 grams, 250 grams of cold water, and then use chopsticks to stir the egg liquid and flour thoroughly.

2.Then the dough is softly brought together and kneaded repeatedly to form a smooth dough.

3.Improve a clean cloth and set aside for about 30 minutes.

4.Place the dough on a cutting board, roll the dough into a cylindrical shape with your hands, and cut it into 10 pieces.

5.Take one of the noodles and roll it back and forth on the board.

6.After stretching the dough, knead it into a round strip the thickness of chopsticks.

7.Hold the ends of the thick noodles with both hands, shake them up and down, and stretch the noodles outward.

8.Fold the two ends of the face in half, and the port is aligned with the other end to form a loop.

9.At this time, hold the ends of the ring noodles with both hands, shake them up and down, and gently pull them outward.

10.After the noodles are thinned, they are folded in half, and the ports are aligned to form four ring-shaped noodles in parallel.

11.Hold the ends of the noodles with both hands, shake them up and down, and gently pull them outward.

12.The elongated noodles are wound around the chopsticks from one end to form a ring-shaped noodle.

13.Put an appropriate amount of cooking oil in a pot and cook until 7 is hot.

14.Put the bottom end of the prepared noodles into the oil pan and fry them first.

15.Once the lower end is set, the noodles can be placed in the pan whole.

16. When the surface of the noodles is fried to golden brown, you can take it out, and put it on the blotting paper to absorb the excess oil on the surface of the noodles.

Ingredients: 500 grams of wheat flour, appropriate amount of cooking oil, 7 grams of salt, 1 egg, appropriate amount of water.

Method: 1 Put the wheat flour in the basin, dig a small hole in the flour with chopsticks, beat an egg, add 7 grams of salt, 250 grams of cold water, and stir the flour on the edge of the small hole with chopsticks to make the egg liquid and flour fully integrated.

2 Knead all the dough together by hand and knead it repeatedly until it has a smooth surface.

3 Cover with a clean cloth and set aside for 30 minutes.

4 Place the dough on a cutting board, roll it into a long cylindrical shape by hand, and cut it into 10 small pieces.

5 Take a piece of dough and roll it back and forth on the cutting board.

6 Stretch the dough and roll it into long round strips the thickness of chopsticks.

7 Hold the ends of the thick noodles with your left and right hands, shake them up and down with your left and right hands, and gently pull them outward.

8 Fold the noodles in half, bringing the port together with the other end to form a loop.

9 Hold the ends of the noodle ring with your left and right hands, shake it up and down, and gently pull it outward.

10 Pull the thin noodles and fold them in half, and the mouths are aligned to form four rings of noodles in parallel.

11 Hold the ends of the noodle ring in your left and right hands, shake it up and down, and gently pull it outward.

12 The elongated thin noodles are wound around the chopsticks from one end to form a ring of noodles.

13 Put an appropriate amount of cooking oil in a pot and cook until it is 7 hot.

14 Move the noodles to the edge of the pan and put the bottom end in the pan to fry first.

15 Once the bottom end of the noodles is set, place the noodles in the pan whole.

16 Pull out the chopsticks until the surface of the noodles is golden brown, then put them on the blotting paper to absorb the excess oil on the surface of the noodles.

Fried dumplingsThe recipe and recipe are as follows:

Ingredients: 500 grams of flour, 5 grams of salt, 1 egg, 30 ml of oil, 250 ml of water, 20 grams of black sesame seeds.

Steps: Add 5g of salt and eggs to g of flour and stir well.

2. Add black sesame seeds and 250ml of warm water and stir to form a flocculent.

3. Add 30ml of cooking oil.

4. Roll the dough with your fist and let it rise for 15 minutes.

5. After waking up, knead into a smooth dough, roll it flat with a rolling pin, apply oil on both sides, and cover with plastic wrap.

Wake for 30 minutes.

6. After waking up, cut into wide strips and knead into thick noodles.

7. Put it in oil and let it stand for more than 1 hour.

8. After waking up, take one and wrap it around your hand.

9. The two ends can be wrapped together, otherwise it is easy to open when fried, and stretch a few more times with two fingers.

10. After pulling, wear into the chopsticks, start frying with 6 layers of heat in the oil pan, first use the chopsticks to support the frying for a while to set the shape (at this time, you can use a little force to stretch it), take the chopsticks off after shaping, turn the noodles several times, and fry until golden.

The delicious dumplings are ready.

How to make fried steamed dumplings:

Start by preparing 500 grams of cake flour, add 5 grams of salt and add 260 ml of water. After stirring into a flocculating mixture, knead into a smooth dough and let stand for 20 minutes. Then roll out the dough. Rub your hands into long strips the thickness of your little finger.

Prepare a container with some oil, plate the noodles in it, and finally let the oil completely submerge the noodles. Finally let stand for an hour. When the noodles are ready, wrap the noodles around your hands and gently pull them with your hands.

How to store steamed dumplings.

After the fried dumplings have cooled, wrap them in a crisper bag, which will keep the fried dumplings crispy. Fried food, should not be fried too much, placed for too long, the taste and flavor will deteriorate, even the use of fresh-keeping bags packaging is no exception, will have an impact.

Deep-fried dumplings, if well preserved, can last for a month. Do not put it in the refrigerator, store it in the refrigerator under sealed conditions, it will produce moisture, and the fried dumplings will not become crispy. If the fried dumplings don't get crispy, you can fry them again.

How to make steamed dumplings:

Ingredients: 1000g flour; 3 grams of Sichuan peppercorns; onion 50 grams; 100 grams of sugar; 2 eggs.

1.Cut the onion into cubes.

2.and peppercorns boiled with water.

3.Filter to cool.

4.Put 1000 grams of flour into a basin, beat 2 eggs in the noodles, add 100 grams of vegetable oil, put a small spoon of salt, an appropriate amount of sugar, and then put an appropriate amount of filtered pepper and onion water, stir the poured things and then you can mix the noodles.

5.Knead the dough more, knead the smooth dough, smear it with a layer of vegetable oil, and then use plastic wrap.

Cover and wake up for 2 hours, wake up again after rubbing, and wake up several times.

6.Then divide the noodles into multiple small steamed buns and wake up for a while.

7.Make a hole in the middle of the dough and rub it on the board to stretch it out. In the process of lengthening the dough, the dough is rolled into thin strips with a thickness of 3 mm.

Arrange them one by one in a spiral ring, coiled layer by layer, coiled into a circle. That is, it becomes a steamed bun and a green billet.

8.Heat the pan with cold oil, after the oil is hot, use two long bamboo poles to support the dumpling from the inside out, hang it and stretch it out, pick it up with your hands at the same time, and fry one end of the oil pan slightly first.

9.Wait for the dough to bubble and then raise; Then fry the other end slightly, when both ends are slightly formed, then fold the left and right ends together, put the folded middle into the oil pan and fry it slightly, so that it is basically formed, and then pull out the long bamboo pole, and use two long bamboo poles to clamp the formed blank to make it not separate, and continue to fry.

10.Fry until golden brown on both sides. After all the fried dumplings are fried, the fried steamed dumplings are stacked in a spiral shape one by one, the bottom is large and the top is small, and the high multi-layer cylindrical shape is placed around, and it can be collected when it is about 50 cm high.

Summary. Hello dear, the practice and recipe of fried dumplings 1, pour the flour into the basin, add salt, five-spice powder, stir well with chopsticks, and then pour in the warm water many times, stir while pouring, and stir the flour into dough. 2. Beat in the eggs and continue to stir, pour in the corn oil after no dry flour, and mix the dough with your hands to let the corn oil and the dough fully mix and knead into a smooth dough.

3. Add black sesame seeds, continue to knead the dough, mix the black sesame seeds and the dough evenly, cover with plastic wrap and let stand for 30 minutes to make the dough softer and more malleable. 4. Roll out the awakened dough into a sheet of pancakes, not too thick, about 2 mm, a little see-through. Use a knife to cut the dough into small rectangular slices, 6 cm long and 3 cm wide, and then expand after frying.

5. In the middle of the dough sheet, use a knife to draw 3 openings, turn one end over from the middle opening, pull out the flower shape, and do a good job of the hemp leaf embryo according to this method. 6. Pour oil into the pot, burn it until it is 60% hot and turn to medium heat, pour in the hemp leaf embryo, gently push it with a shovel to prevent sinking to the bottom and sticking, turn it over frequently, and fry it until the color is golden and then you can get out of the pot.

Hello dear, the method and recipe of fried dumplings 1, pour the flour into the basin, add salt, five-spice powder, stir well with chopsticks, and then pour in the warm water many times, stir while pouring, and stir the flour into a dough. 2. Beat in the eggs and continue to stir, pour in the corn oil after no dry flour, and mix the dough with your hands to let the corn oil and the dough fully mix and knead into a smooth dough. 3. Add black sesame seeds, continue to knead the dough, mix the black sesame seeds and the dough evenly, cover with plastic wrap and let stand for 30 minutes to make the dough softer and more malleable.

4. Roll out the awakened dough into a sheet of pancakes, not too thick, about 2 mm, a little see-through. Use a knife to cut the dough into small rectangular slices, 6 cm long and 3 cm wide, and then expand after frying. 5. In the middle of the noodle loose pin, cut 3 openings with a knife, turn one end over from the middle opening, pull out the flower shape, and do a good job of the hemp leaf embryo according to this method.

6. Pour oil into the pot, burn it until it is 60% hot and turn to medium heat, pour in the hemp leaf embryo, gently push it with a shovel to prevent sinking to the bottom and sticking, turn it over frequently, and fry it until the color is golden and you can get out of the pot.

Hello dear kiss, fried dumplings generally refer to dumplings. Steamed dumplings, also known as food dumplings, twisting utensils, cold utensils, and hemp seeds, are a kind of fried food, and good pants are crispy and exquisite. During the Spring and Autumn Period and the Warring States Period, the "cold utensils" eaten during the Cold Food Festival were steamed dumplings.

Wheat noodles are the main ingredients in the northern steamed dumplings, and rice noodles are the main ingredients in the southern steamed dumplings.