1 recipe found
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. . . .
