Oil dumplings
Overview
When I was very young, every year around the Chinese New Year, my grandma would fry a lot of fried dumplings and distribute them to each of our families. My grandmother has 5 children, and everyone in the 5 families grew up under her meticulous care! While helping my grandma, I gradually mastered some key points of making and learned how to make fried dumplings (actually, we call them fried dumplings). I’m glad I learned it! Because, that's not just delicious food, that's the taste of love!
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Ingredients
Steps
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Half a pound of milk, two spoons of sugar, and one egg. Mix well. Warm the milk slightly, but not too hot.
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The spoon I use is a regular eating spoon. Two full scoops.
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Just pour a little at a time.
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Stir into small particles. Pour a little and stir! Pour a little and stir.
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The first time there was a little less flour, so I added a little more dry flour.
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Pour a little bit of the mixture and stir. Repeat steps 3 and 4.
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This step is the ultimate goal: making a harder surface. Different flours have different water resistance. You can add the flour gradually.
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After a while, this time can be long or short. Let sit overnight.
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The next morning, divide the dough into six small pieces of similar size. Knead into small dough.
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Use a rolling pin to roll the dough into a thinner sheet.
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Set the dough press to level 2.
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Press the dough sheet a little thinner.
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Set the dough press to level 5.
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Set to speed 5 and knead into thinner dough.
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Then press the dough sheet into noodles. I used the wider one. If you are too thin, you will feel a little oily.
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After the oil is hot, put it into the oil pan.
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Turn to medium heat and fry slowly.
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I used a small amount of oil, so when you see the slightly yellow color underneath, turn it over.
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This is the picture turned over, continue to explode for a little while. Fry until golden brown on both sides. Fish it out!
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Done!
