Pan-fried dumplings with amaranth and egg filling
By GildaWelch
This amaranth is super tender, and the eggs and shrimp skins are particularly delicious. They are not as greasy as meat filling ~ but they are very refreshing and fragrant ~ They are very delicious ~ The fried dumplings are fried until the bottom is yellow, which is very fragrant ~
Recipe Recommendations
- amaranth appropriate amount
- eggs appropriate amount
- dough appropriate amount
- shrimp appropriate amount
- bean tendon appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- MSG appropriate amount
Steps for Pan-fried dumplings with amaranth and egg filling
1
Wash the amaranth, drain it, and chop it.
2
Scramble the eggs well and set aside, stir-fried shredded.
3
Add peanut oil to amaranth and mix well.
4
Soak the bean tendons and chop them up, then add two handfuls of dried shrimp.
5
Pour the bean tendons and dried shrimp into the amaranth.
6
Pour in soy sauce to taste.
7
Add appropriate amount of oyster sauce.
8
Add appropriate amount of five-spice powder.
9
Add a few MSG grains.
10
Add appropriate amount of sesame oil.
11
Pour the fried eggs into the filling.
12
Stir everything evenly.
13
Take out the awakened noodles and cut them into appropriate sized doses.
14
Squish the dough.
15
Add appropriate amount of filling.
16
Just wrap it up ~
17
Put the oil in the pan and place in the wrapped dumplings, and fry until the surface turns yellow.
18
Pour in a small bowl of water.
19
Cover the pan and fry slowly until the water dries.