Fried dumplings with ice flowers

"Shuijian Bao" is a famous snack that people are very familiar with.

The "Ice Flower Panjiao" introduced today can be regarded as a sister to "Shui-Jian Bao", because the operating procedures of "Ice Flower Panjiao" are similar to "Shui-Jian Bao", except that when frying,"starch juice" is used ", so that the bottom of the finished product has a shape similar to" ice flower ", so it is named" Ice Flower Panjiao ".

Recipe Recommendations

flour appropriate amount
starch appropriate amount
eggs appropriate amount
shrimp appropriate amount
leek appropriate amount
salt appropriate amount
MSG appropriate amount
seasonings appropriate amount

original
fried
ten minutes
simple

Steps for Fried dumplings with ice flowers

Flour: Heat the flour in a thermos flask, knead it into dough, and cook for 30 minutes.

Filling: eggs + shrimp + leeks + seasoning.

Making dumplings: Pour the dough into doses-roll the skin-make dumplings.

Add "ice flower" juice: Stir well dry starch + water at 1:10 to make "ice flower juice" for later use.

Frying: 1. Add a little oil to the pan and heat it up--remove the heat--arrange the dumplings from the inside out into a radial shape. 2. After frying slightly over medium heat--pour in the "ice flower juice"--cover the lid--change to low heat and fry for about 8 minutes. 3. After gently moving the dumplings, turn them over in the plate.