fried dumplings(shui jian bao )

fried dumplings

Introduction:

Production steps:

Step 1: add dry yeast to warm water and melt for a few minutes

Step 2: add yeast water into flour, then add appropriate amount of water to knead the flour into smooth dough, cover and ferment

Step 3: add wine, soy sauce, sesame oil, pepper, five spice powder, salt, onion and ginger to meat filling, mix well and taste

Step 4: chop the Chinese cabbage and chop it again. Don't chop it too finely. Sprinkle some salt and water for 10 minutes

Step 5: wrap the cabbage with gauze, squeeze out the water, mix with the meat and stir evenly

Step 6: the face is ready and there is a lot of silk

Step 7: knead the dough evenly, exhaust, divide it into small dosage forms, roll out the skin, and pack in the stuffing

Step 8: after the second fermentation for 10 minutes, put it into the pan with hot oil, and leave a certain gap between each bun

Step 9: pour in starch water, about 1 / 3 of the height of steamed stuffed buns, cover it. After the water is boiled, fry it over high and medium heat until the water is dry. Then turn the heat down for 3-5 minutes, turn off the heat and simmer for 2 minutes. Uncover the cover and sprinkle black sesame and chopped green onion.

Materials required:

Pork stuffing: right amount

Chinese cabbage: moderate

Fuqiang powder: appropriate amount

Dry yeast: right amount

Cooking wine: moderate

Soy sauce: right amount

Sesame oil: appropriate amount

Pepper: right amount

Five spice powder: appropriate amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Note: starch water can be replaced with water, starch water is to appear "ice" effect, but this time is not ideal, may be starch water thickening bar.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shui Jian Bao