Fried dumplings with vegetables and pork

Overview

For those of you who like to be lazy like me, you can stock up on breakfast for many days at a time and make it. For breakfast, have a pan-fried dumpling stuffed with vegetables and pork, so you have both meat and vegetable staples. You can make more dumplings at once and store them in the refrigerator. When eating, take them out the night before and put them in the refrigerator to defrost, which is very convenient.

Tags

• staple food
• home cooking
• breakfast
• dumplings
• cooking wine
• dumpling skin
• green vegetables
• pork
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Mix ginger and pork and chop into mince.

   

2. 2 Add cooking wine, sesame oil and salt, stir until smooth.

   

3. 3 Wash the green vegetables and chop into small pieces.

   

4. 4 Add the green vegetables to the minced meat and stir evenly.

   

5. 5 Take a piece of dumpling wrapper and put an appropriate amount of vegetable and meat filling.

   

6. 6 Dip a little water around the edges of the dumpling wrappers and pinch them to your liking.

   

7. 7 Wrapped dumplings.

   

8. 8 Put the dumplings into the pan and add an appropriate amount of plants.

   

9. 9 Fry over high heat until the bottom is slightly golden.

   

10. 10 Add water to about 1/3 of the dumplings. Bring to a boil over high heat, then turn to low heat and fry.

    

11. 11 Cook until the dumplings are cooked and the bottom is golden and crispy. You can turn the dumplings over and fry the surface slightly.