As the saying goes: "It is better than dumplings, but it is more comfortable than upside down."
Writing this recipe was really a "great loss". In order to present it to my relatives in as much detail as possible, I took the most steps ever.
I usually make many kinds of dumplings at home. In my conscience, the best food is still pickled pork dumplings. Fresh, fragrant and juicy, it really looks like soup dumplings outside. It really tastes better. I think every friend who has seen it can copy the original flavor as long as he follows the steps. How happy it is to directly move the kitchen of the "little daughter-in-law" home to your house! However, there is a small wish. If it is delicious, you will definitely remember to tell me, and I will be satisfied!
Just be hurt, I can afford it!!!!!
Pan-fried pork dumplings
By JayneKoss
Recipe Recommendations
- pork stuffing 200 grams
- dumpling skin 500 grams
- laojiang 1 small piece
- eggs one
- carrots one
- onion half a
- shallots appropriate amount
- water fungus appropriate amount
- salt 1 scoop
- soy sauce 2 tablespoons
- soy sauce 1 scoop
- sesame oil 3 scoops
- sugar half a spoonful
- chicken powder 2 tablespoons
- oyster sauce 2 tablespoons
- white pepper 1 scoop
- spiced powder 1 scoop
Steps for Pan-fried pork dumplings
1
Put the meat paste in the container.
2
Wash all ingredients and set aside: half an onion, a carrot, water-grown fungus, appropriate amount of shallot, and a piece of ginger.
3
Minced onions and shallots, shredded carrots and fungus.
4
Add a beaten egg and chopped ginger into the meat filling and mix well.
5
Seasoning: Add appropriate amount of salt, chicken powder, oyster sauce, white pepper powder, five-spice powder, and a little sugar and mix well.
6
Then, add into the meat filling according to the ratio of 2 teaspoons of soy sauce to 1 teaspoon of soy sauce.
7
Pour all 3 ingredients into the container.
8
Add sesame oil to make the meat filling more moist, add water in three times to make the filling (add a little, not too much water at once), circle the filling in one direction, beat for a while longer to make the meat filling fully strong.
9
Prepare to make dumplings: 500 grams of dumpling skin, a small bowl of cold and white, and mixed meat filling.
10
Place appropriate amount of meat paste in the middle of the dumpling skin, and use your hands to wet the edges of the dough to increase its stickiness.
11
The easiest way to wrap: Fold the dumpling skin in half, hold the dumpling skin with the tiger's mouth of both hands, squeeze it towards the middle, and pinch it.
12
Open fire, pour a little oil into the pan, turn down the pan, and place the dumplings in, leaving some space.
13
Then add water to almost 1/3 of the dumplings.
14
Add the lid and cook over high heat for about 5 minutes.
15
Opening the lid of the pot, seeing that the juice was almost collected, he turned the heat to a low level. When he heard the "sizzling" sound, the bottom was golden and crispy.
16
Serve carefully, don't break the leather shovel, just set it on the plate. Try the original flavor first, then add a seasoning and dip it in it!Pan-fried pork dumplings Make Tips
1. I think the flavor will be stronger if more five-spice powder is added! 2. It is also important to add water to fill the filling. Don't add it all at once. Add it slowly in several times. Every time you add water, beat it for a few minutes before adding water to make it fully strong! 3. It is best to put the mixed filling in the freezer for a few hours before taking it out. It is good and delicious, and the soup will not flow out if it is frozen. 4. The dumpling skins bought outside are relatively dry, so they can stick tightly with water before wrapping them. 5. Quick-freeze the unfinished dumplings, and they will be more suitable for steaming them next time!