fried dumplings(shui jian bao )

fried dumplings

Introduction:

"It's golden in color, crisp at the bottom, soft and salty inside. It's a good breakfast with a bowl of soybean milk."

Production steps:

Step 1: add water to the meat filling, mix well, add salt, soy sauce, soy sauce, pepper noodles, sesame oil, onion and ginger, and stir well again.

Step 2: wash and chop the cabbage, marinate it with salt for a while, squeeze out the water, and mix with the meat.

Step 3: mix the flour and yeast well, mix them with warm water to make a smooth dough, and cover them with plastic wrap. When the dough is honeycomb and has many small holes, the fermentation is completed. Knead the dough well and divide it into small pieces.

Step 4: roll it into a round skin, put in the stuffing, wrap it into a bun and wake up for 20 minutes.

Step 5: heat the pan, add a little oil, when it is 50% hot, put the steamed buns, cover them and fry them for one minute.

Step 6: pour in the batter (mix the flour and water in the ratio of 1:10 in advance) and cover immediately. When you hear the sound of water in the pot, it's done.

Step 7: take out the pan.

Materials required:

Flour: 500g

Front leg meat stuffing: 250g

Cabbage: moderate

Yeast: 5g

Water: 250g

Scallion: right amount

Ginger: right amount

Salt: right amount

Chinese prickly ash noodles: right amount

Sesame oil: appropriate amount

Old style: moderate

Soy sauce: moderate

Note: 1. After the steamed stuffed bun is fried, you can turn it upside down. 2. When frying, you should master the heat, especially when frying the bottom at last, you must use a small fire, so that you can fry a soft and scorched water bag.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Shui Jian Bao