Pan-fried bento dumplings

Overview

Fried dumplings, everyone doesn’t love them, right? Crispy on the outside and delicious filling on the inside, they will be sold out as soon as they come out of the pan. Today’s dish uses kidney bean filling and half-baked dough, wrapped in the shape of a curved comb, which is delicious and beautiful. There is also a little trick to teach you how to get the batter water so that the bottom of the pot will not be sticky and it will be very crispy.

Tags

• staple food
• snacks
• home cooking
• children
• breakfast
• shanghai snacks
• chicken essence
• flour
• fresh pork
• ginger powder
• instant yeast powder
• sichuan pepper powder
• white kidney beans
• minced garlic
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Melt the yeast powder with warm water, add it to the flour, knead it into a smooth dough, cover it with a damp cloth, and let it rise for about 20 minutes;

   

2. 2 Cut the pork into pomegranate-sized dices, add soy sauce and sesame oil, and stir evenly in the same direction;

   

3. 3 Add the minced onion and ginger, stir evenly in the same direction until gelatin forms, and set aside;

   

4. 4 Wash the white sword beans and remove the old tendons, blanch them in a pot of boiling water until they are broken;

   

5. 5 Take it out and put it into cold water to cool;

   

6. 6 Squeeze out the water and cut into small pieces;

   

7. 7 Add the knife beans into the meat filling, then add salt, pepper powder and a little MSG, stir evenly in the same direction as before, and the meat filling is ready;

   

8. 8 At this time, the dough has risen. Take out the dough, knead it evenly and add the dough. The size of the dough is smaller than the buns and larger than the dumplings, because today’s shape is quite special;

   

9. 9 Roll out the dough and make stuffing;

   

10. 10 Wrap 3/4 first like buns;

    

11. 11 Pinch it together with the remaining 1/4 of the dough and make it curved like a comb, euphemistically called "Curved Comb Dumpling";

    

12. 12 Wrap all the dumplings in sequence. Here’s the trick – before each dumpling is fried in the pan, a layer of dry powder is applied to the bottom;

    

13. 13 Heat a pan, add an appropriate amount of peanut oil, and put the dumplings coated with a layer of dry powder evenly into the pan. Because our dumplings are fermented for a while with a little yeast, there should be a little space between the dumplings;

    

14. 14 After the dumplings are fried until crispy, add water to cover 1/3 of the dumplings - you read it right, it is water, just water. Because our dumplings are dipped in dry flour before being put into the pot, there is no need to add more flour to the water!

    

15. 15 Cover the pot and continue frying; in fact, it means frying on the bottom and steaming on the top, a combination of frying and steaming;

    

16. 16 When the water dries up, fry for a while until the bottom becomes crispier;

    

17. 17 Open one and see, the bottom is golden and crispy;

    

18. 18 If you want the top to be crispy as well, you can flip everything over and fry for a while. Done! Turn off the heat and start the pot!