Ice flower lace pan-fried dumplings
Overview
We didn’t eat dumplings in our hometown. We made wontons and dumplings during the New Year and festivals. When I was a kid, I didn’t even know what dumplings were. However, after the reform and opening up, with the flow of talents and materials, food culture also began to exchange, and dumplings have become a frequent guest on southerners' tables. I don’t know how to make dumplings, but that doesn’t stop me from eating dumplings in different ways. In my opinion, neither boiled dumplings nor steamed dumplings are as delicious as fried dumplings. In the past, we only wanted to taste good, but now we have to look good!
Tags
Ingredients
Steps
-
The dumplings are cooked and allowed to cool. In order to make this recipe, I just learned how to roll out dumplings, and it was quite difficult
-
Put all the ingredients in the auxiliary ingredients into a bowl and beat evenly until it becomes a very thin batter with a lot of oil floating on it
-
Heat a non-stick pan, reduce heat to low, and mix the batter again. Scoop a spoonful of batter into the center of the pan. If it runs everywhere, it means the pan is not hot enough. But it doesn’t matter. You can use a spoon or a spatula to pull back the batter that is running around
-
Place the dumplings on the bubbling lace batter, continue to scoop the batter around the dumplings, and use a spatula to adjust the shape
-
Slowly, there are more and more small holes, some places are turning brown, and the bubbling batter is getting less and less. Turn off the heat and use the remaining heat to dry it.
-
This dumpling stands on lace ice flowers, as if there is a lace cushion under the dumpling
-
The ice flower lace on the side of the dumpling is also very nice, but it’s a pity that I didn’t take a good picture and it couldn’t bring out the ice flower
