Fried dumplings(sheng jian wan shu jiao )

Fried dumplings

Introduction:

"No one loves dumplings, right? The skin and stuffing inside the pastry will be robbed as soon as they come out of the pot. Today's kidney bean stuffing and semi hair noodles are wrapped in the shape of a curved comb. They are delicious and good-looking. There is also a small trick, teach you to get batter water, neither the bottom of the pot, there can be very crisp

Production steps:

Step 1: melt the yeast powder with warm water, add it to the flour, knead it into a smooth dough, cover it with a wet cloth, and wake up for about 20 minutes;

Step 2: cut the pork into small pieces of pomegranate, add soy sauce and sesame oil, and stir in the same direction;

Step 3: add onion and ginger powder, stir evenly in the same direction until gelatinization, and set aside;

Step 4: wash the white beans, remove the old tendons and blanch them in boiling water until they are broken;

Step 5: take it out and put it into cold water for cooling;

Step 6: squeeze the water and cut into small pieces;

Step 7: add the diced beans into the meat, then add salt, pepper powder and a little monosodium glutamate, and stir evenly in the same direction as before;

Step 8: by this time, the dough is ready. Take out the dough and knead it well. The size of the dough is smaller than that of steamed buns and larger than that of dumplings, because today's shape is special;

Step 9: rolling skin and stuffing;

Step 10: Pack 3 / 4 first like a bun;

Step 11: knead it with the remaining 1 / 4 dough. It looks like a comb, which is called "curved comb dumpling";

Step 12: make all the dumplings in turn. Before each dumpling is fried, a layer of dry powder is pasted on the bottom;

Step 13: heat the pan, add proper amount of peanut oil, and put the dumplings with a layer of dry powder into the pan evenly. Because our dumplings are fermented with a little yeast for a while, we need to leave a little space between them;

Step 14: when the dumplings are fried until crisp, add water. It's not more than 1 / 3 of the dumplings. You can read it right. It's water. It's water. Because our dumplings are dipped with dry powder before they are put into the pot, so there's no need to add flour in the water!

Step 15: cover the pan and continue frying; in fact, it is the combination of frying at the bottom and steaming at the top;

Step 16: wait until the water is dry, then dry and fry for a while until the bottom is more crisp;

Step 17: turn one over and have a look. The bottom is golden and crisp;

Step 18: if you want the top to be crisp, you can turn it all over and fry it for a while. Yes! Turn off the fire and start the pot!

Materials required:

Flour: 250g

Instant yeast powder: 3G

Water: 150ml

Fresh pork: 150g

White kidney bean: 150g

Minced ginger: 5g

Minced garlic: 5g

Soy sauce: 2 tablespoons

Sesame oil: 1 tablespoon

Salt: right amount

Pepper powder: right amount

Chicken essence: appropriate amount

Note: before each dumpling is fried in the pan, stick a layer of dry powder on the bottom; the dumpling has its own crisp dry flour, and there is no need to mix batter water.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Sheng Jian Wan Shu Jiao