How to make fried dumplings for breakfast in Henan?

Most northerners know fried dumplings, especially when having breakfast in the street. Some shops specializing in fried dumplings lined up in front of them early in the morning. Generally, there are two kinds of stuffing in fried dumplings, one is leek vermicelli stuffing and the other is pork and green onion stuffing. The cooked fried dumplings are golden in color and tender in the outside, and you can smell that unique taste from a distance.

The picture above shows the fried dumplings I made at home, and I made them myself. Homely taste, feel the taste of home. The following is a detailed approach. For the detailed video, please click on the blue font link on the right to fry the detailed video.

1, starting with dough mixing.

Then add the yeast powder into a warm water bowl and stir to melt. Add 3-5g yeast powder per catty of flour on average.

After the yeast powder is evenly mixed and melted, it is slowly poured into the basin and stirred with chopsticks. Then add a small amount of water several times to mix the dough. When you stir the flour into a floccule, knead it into dough.

The noodles for making fried dumplings should be Microsoft. Knead the dough, cover it and let it ferment to twice its original size.

2. Prepare the stuffing of the soup dumpling.

What I'm going to do today is stir-fried pork and green onions. Prepare a piece of pork belly and cut it into small pieces, then chop it into minced meat, cut more chopped green onion and cut some ginger foam for later use.

Pour an appropriate amount of oil into the pot, and add a small amount of chopped green onion when the oil is slightly hot. Here, with the smallest fire.

Stir-fry chopped green onion until slightly burnt, add light soy sauce and oil consumption, stir well and turn off the heat. Pour the cooked scallion oil directly into the meat bowl, then add chopped green onion and ginger foam, add salt and thirteen spices, and add cooking wine and stir well.

Add two teaspoons of starch and a little sesame oil and stir, and our meat stuffing will be ready. Starch is added here to make the meat stuffing taste better.

3. Now that the dough is fermented, add a spoonful of baking soda and knead it evenly with the dough. It must be kneaded evenly here, and the dough must be kneaded well.

Then divide the dough into several equal parts and knead it into long strips. Then cut it into small noodles of the same size with a knife, press it gently with your hand, wrap it directly with meat and start kneading the noodles.

I pinched the shape of jiaozi, not the shape of steamed stuffed bun. Because I have eaten fried dumplings in the street for so many years, all of them are jiaozi-shaped fried dumplings, and I have never seen steamed stuffed bun-shaped fried dumplings.

4. Fry in water.

Brush the pan with oil. When the oil is slightly hot, put the fried bags one by one.

Cover the pot and fry slowly.

The bottom is slightly Huang Shi, and water starch is added. The ratio of starch to water is 1: 10.