Fried jiaozi.

Fried dumplings are a famous local snack. Its skin is golden and crisp, neither dry nor hard. Coupled with the fragrance of the stuffing, every bite is delicious. It is really delicious. Adults and children like to eat, and the method is simple. Let's see how to do it.

1. Put 400 grams of flour in the pot, two-thirds use 180 ml of boiling water to scald the noodles, and one-third use 80 ml of cold water to knead the noodles. After stirring into a flocculent shape, add 20 ml of oil, and add oil when kneading the dough, so that the fried dumpling skin is not hard or brittle. This is also a trick.

2. Knead into a smooth dough, cover it with a wet cloth and bake for 10 minutes.

3. Use this time to prepare some filling materials. Leek can be washed in advance, drained, cut into pieces, poured with a spoonful of sesame oil, stirred, covered with an oil film, and then salted.

4. Add a bowl of vermicelli, 3 broken eggs, 1 tablespoon spicy, 1 tablespoon salt, appropriate amount of pepper and 1 tablespoon oyster sauce in turn, and stir well for later use.

5. Cut the baked dough into a uniform paste, slightly larger than the paste usually wrapped in jiaozi, and roll it into round slices.

6. Wrap the stuffing, first fold it in half, and then twist a lace on the side. After doing this, the stuffing will not be exposed, and the shape will be better.

7. Put in a 50% hot oil pan, fry on medium and small fire until both sides are golden, and take out the oil control pan.

8. The jiaozi made in this way is not only delicious, but also more enjoyable than eating meat. Friends you like can try it.

List of ingredients:

(Flour 400g, initially 180ml, cold water 80ml, leek 1, 3 eggs, vermicelli 1, sesame oil, spicy 1 spoon, salt 1 spoon, pepper, oyster sauce/kloc-0.

Cooking skills:

When frying, the heat should be controlled. When the oil temperature reaches 50%, turn to medium and small fire for frying, so that the dumpling skin is golden and not fried.