How to make fried dumpling jiaozi crisp and delicious?

Make your own fried dumplings: choose the right ingredients.

Ingredients (4 persons): dumpling skin 1 kg, ground meat 1 kg, 2 shallots, 4 pairs of shrimps, chopped green onion 1 tablespoon, Jiang Mo 1 seasoning salt 2 tablespoons, wet and soft meat 2 tablespoons, sesame oil 1 tablespoon.

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Dumpling skin: To make dumpling skin for pot stickers, you must choose a strong skin with moderate thickness, and it is best to use the dumpling skin rolled on the same day. Unused dumpling wrappers can be stored in the refrigerator for 2 ~ 3 days.

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Shrimp: fresh grass shrimp is selected, peeled and turned into shrimp, which tastes fresher and sweeter than frozen shrimp and is most suitable for stuffing.

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Ground meat: Choose the meat of warm-skinned pigs that day, which is more tender than other pork parts. Cut into minced meat for later use.

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Leek: Leek stuffing will be sweeter and juicier than leek. Try to choose leek leaves that are not too dry and fresh.

Make your own pot stickers: you have time to make stuffing.

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1. Mix minced meat, diced shrimp and chopped leek, add chopped green onion and Jiang Mo, then add seasoning, salt, sesame oil and 4 tablespoons of water. Wet stand soft can be bought in general supermarkets or food stores, which can remove the fishy smell of meat and increase the humidity and tenderness of stuffing.

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2. Stir the ingredients and seasonings evenly and stir them directly by hand. Compared with mechanical stirring, it can make the stuffing taste better. In addition to controlling the strength, hand strength can also make the gum of heart meat run out, which is sticky and fully mixed with other ingredients, making it more delicious.

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Remember to pull the dumpling skin before stuffing, and pull the dumpling skin to the right size. In addition to pulling out the q strength of dough, it will taste better. Dumpling skin will have more flour on one side and less flour on the other. Choose bread with less flour as stuffing, and the side with more flour will be used as fried noodles, which is not easy to stick to the pot.

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It is not difficult to make stuffing. Take about a tablespoon of stuffing and wrap it in the dumpling skin. Don't pack too much at a time, so as not to expose the filling.

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5. Dip some water on both sides of the dumpling skin, so that the next action of sticking the dumpling skin can be smooth.

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6. Hold the bottom of the jiaozi with one hand, while molding with the other hand, and at the same time press the meat stuffing inward to prevent the stuffing from overflowing.

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7. Next, stick the top of the dumpling skin with your fingers, and remember to stick it tightly, so that it will not spread out during the cooking process, leaving openings on both sides. After it is wrapped, it can be fried.

Tip: The difference between pot stickers and fried dumplings lies in the different wrapping methods. As long as the pot stickers are stuck in the middle and open at both sides, the fried dumplings will be wrapped into jiaozi, leaving no gaps.

Homemade fried dumpling: fried until crisp.

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1. Choose a non-stick pan, add a little oil to the pan, arrange the wrapped pot stickers neatly at the bottom, and fry for 1 ~ 2 minutes until the bottom is slightly crisp.

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2. Slowly add flour water mixed with 1 tablespoon flour and 3/4 cup of water, and slowly add along the edge of the pot, evenly distributed at the bottom of each pot sticker.

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3. Cover the lid and use the hot air of the braised pot to speed up the cooking of the pot stickers, so that the bottom of the pot stickers will be more crisp. Fry on low heat for about 10 minute, until the surface water gradually dries out. During the drying process, remember to observe the progress at any time to avoid accidental scalding. Fry until the bottom is fragrant and slightly burnt like ice flowers, and serve.

Daren's secret recipe: you must add some sesame oil before cooking, which can enhance the fragrance and taste! Slowly pour 1 tbsp sesame oil along the edge of the pot, so that the sesame oil is evenly distributed at the bottom of the pot.