Fried dumplings with willow leaves(liu ye shui jian bao )

Fried dumplings with willow leaves

Introduction:

Production steps:

Step 1: add yeast and baking powder to the flour and mix with warm water to form a dough. Chop leeks and mix with minced meat, add salt and chicken essence to make a hollow heart.

Step 2: knead the dough into long strips, then roll them into small dosage forms, and then roll them into the foreskin.

Step 3: pack in the stuffing, fold the dough in half, pinch the flowers on both sides and fold into a willow leaf bag.

Step 4: heat the pan, add a little oil and fry the steamed buns.

Step 5: pour in boiling water and submerge more than half of the steamed buns. Cover the pan and fry over low heat for 5 minutes until the water evaporates.

Step 6: after the water evaporates, open the lid of the pan and fry it over low heat for a while.

Step 7: fried Salix bag.

Materials required:

Flour: 500g.

Yeast: 6 g

Baking powder: 8g

Minced meat: 250g

Leek: 300g

Salt: 6 g

Chicken essence: 5g

Note: if the bun is large, add more water to avoid the stuffing.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Liu Ye Shui Jian Bao