Chaoshan crisp dumplings
By RobinJohnson
This time, I made a little too much. I hired several helpers to wrap eight-pound dumpling skins and it took several hours to wrap them. The filling is made of peanuts and sesame seeds. If you are not afraid of getting angry, it tastes super delicious.
Recipe Recommendations
- dumpling skin 4000 grams
- black sesame 250 grams
- peanuts 1500 grams
- white sugar 2000 grams
- sweetening
- fried
- several hours
- ordinary
Steps for Chaoshan crisp dumplings
1
Take a large disc and pour in the ground cooked peanuts.
2
Pour in the cooked rice noodles.
3
Pour in white sugar.
4
Add black sesame seeds.
5
Mix evenly with your hands.
6
Buy ready-made dumpling skins.
7
Take a dumpling skin and spoon on the appropriate amount of stuffing.
8
Use your fingers or cotton swabs to dip some water on the outer ring of the dumpling skin.
9
Fold in half and wrap it.
10
Put a little more water on the outermost circle.
11
Starting from one corner, press the lace folded into a wavy shape.
12
The blank of a crispy dumpling is formed.
13
Wrap them one by one and spread them evenly. If there are so many two, you can fry them.
14
Pour the right amount of oil into the pan and heat it up.
15
Serve dumplings when it is 60% hot.
16
The dumpling skin bulges as soon as it hits, and the dumpling skin on one side is immediately turned over after it bulges.
17
Fry until golden brown on both sides.
18
Remove from the pan and strain the oil.