Fried rolls with carrot and pork stuffing
Overview
My kids love it, so I make it for breakfast on weekends, with soy milk, it’s a delicious meal~
Tags
Ingredients
Steps
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Add a little water to the meat filling and beat vigorously, add raw eggs, chopped carrots and green onions.
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Add all the above seasonings, and finally heat a small amount of cooking oil until it smokes and pour it on the chopped green onions.
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Use a pair of chopsticks to mix the filling evenly.
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Add water to the flour and stir gently to form a fluffy consistency.
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Knead it into a three-gloss dough with your hands, cover it and let it rest for a while.
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Roll the risen dough into a long strip.
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Cut into evenly sized pieces, roll into a round shape and flatten into dumpling wrappers.
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Spread the dumpling wrappers on a plate, brush with a layer of oil and add another layer of dumpling wrappers, repeat this process for seven or eight layers.
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Stack a few more piles, then cover with a lid or plastic wrap and let sit for ten minutes.
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Take a stack of dumpling wrappers and roll them into large, thin sheets.
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Place in a pot and heat over low heat.
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Flip every few seconds until the dough can be torn into layers.
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Tear the dough into pieces and place them on a plate. They are very thin and flexible.
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Take a piece of dough and put a row of fillings on it.
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Roll up as shown, folding both sides toward the middle.
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Roll it up to the end and apply some water on the edges to stick it.
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Wrap everything and put it on a plate for later use.
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Brush the pan with a layer of oil, place the rolls in the pan, and fry over medium-low heat.
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Turn over repeatedly until golden brown. (You can also add half a bowl of water to the pot, cover the pot and simmer the rolls over high heat).
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Take it out and serve it on a plate.
