Fried dumplings with willow leaf
The willow leaf bag is beautiful, but not many people wrap it well. Mine is not good, but it is a world of difference compared to my previous bag method, and it has made a lot of progress. Today, I will share it with you.
Recipe Recommendations
- pork 250 grams
- dumpling skin 100 grams
- ginger 1 block
- onion appropriate amount
- chicken essence 1 teaspoon
- salt 1 teaspoon
- cooking wine 1 teaspoon
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Fried dumplings with willow leaf
1
Prepared materials.
2
After mashing pork, add salt, chicken essence, cooking wine, white sugar, and stir with a little water.
3
Roll out the dumpling skin slightly thinner with a rolling pin.
4
Wrap in appropriate amount of meat paste.
5
For example, pinch the pattern first.
6
Push out another fold.
7
The tip of the second fold should completely wrap the earliest pinched part so that a semicircular tail can be formed.
8
Then pinch the folds back in turn.
9
Completely wrapped willow leaf dumplings.
10
Add some oil to the pan, put some water dumplings in, cover the lid over medium heat and cook until the water is dry.
11
The willow leaf fried dumplings with crispy skin and fragrant meat are ready.Fried dumplings with willow leaf Make Tips
Rolling the skin thinly will not only taste better, but you can also wrap it more if it is not meat!