Fried dumplings
Overview
Suddenly a bunch of dumplings came, which had been frozen overnight and were said to be stuffed with chives and pork. In fact, I don’t have much interest in dumplings, especially those stuffed with chives. I don't really want to eat boiled dumplings because the skin is too soft. Suddenly, I had an idea. I had this rare opportunity and wanted to have some fried dumplings. The skin produced in this way is not easy to break and is chewy. Pick out a few slightly small and well-proportioned dumplings, brush oil in a small pan and fry them immediately. Cover immediately after adding water, this is the key to the ripeness of the dumplings. When the water dries up, the pot makes a sizzling sound, and the aroma of dumplings wafts out, it's basically ready to eat. Uncovering the lid and flipping the bottom of the pot, it turned out to be a brown and crispy charred skin. Just enough for one person. . . .
Tags
Ingredients
Steps
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Ingredients: 6 leek and meat dumplings, a little cooking oil, appropriate amount of water
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Put the pot on the fire, pour a little oil and spread evenly on the bottom of the pot.
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Add dumplings and arrange.
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Pour in appropriate amount of water,
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Immediately cover the lid and simmer over medium-low heat for a few minutes.
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When the bottom of the pot makes a sizzling sound and the aroma wafts out, remove the lid.
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Look at the bottom, it's golden brown, turn off the heat.
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Remove from the pan, plate and serve hot.
