Northeast Pan-fried Dumplings
Ingredients: soy sauce,salt,celery,pork,MSG,cooking wine,onion,Jiang,flour,spiced powder,water,oil,yeast
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- water appropriate amount
- celery appropriate amount
- pork appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- MSG appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
Steps for Northeast Pan-fried Dumplings
1
Prepare two bowls of flour, dissolve 1 teaspoon of yeast in warm water, pour the yeast into the flour with warm water, and stir into dough.
2
Knead into a smooth dough, cover with plastic wrap, insert a few small holes in it, and leave in a warm place to ferment.
3
Remove the leaves from celery and leave the stems. Blanch the celery stems with water until done. Chop the blanched celery stalks, squeeze out the water, and place them in a larger basin.
4
Add spring onions, ginger, and meat paste and stir well.
5
Add soy sauce, cooking wine, salt, five-spice powder, monosodium glutamate, sesame oil, and stir well.
6
After fermentation, knead into a smooth dough.
7
Rub each serving into long strips, divide into equal sized doses, and sprinkle with flour.
8
Roll it into dough.
9
Take a dough and add the filling.
10
Wrap it into steamed buns.
11
Put appropriate amount of oil into the pan and heat it up, gently add the steamed buns.
12
When you hear a "zi" sound, pour in the water mixed with starch to about 1/3 of the height of the steamed buns. Cover and fry for 15 minutes.