Fried dumplings with vegetable stuffing

Fried dumplings with vegetable stuffing

Introduction:

"After two-thirds of the dumplings were cooked, I suddenly thought of eating fried dumplings, so I quickly made the remaining dumplings into fried dumplings. The most satisfying part of the dumplings I made this time is the thin layer of ice at the bottom. It's crisp and crisp, and I'm very proud of it. "

Production steps:

Step 1: add water to the flour and form a soft and hard dough for 30 minutes

Step 2: wash and blanch the cabbage

Step 3: Chop

Step 4: cut black fungus

Step 5: chop the rice

Step 6: scramble the eggs

Step 7: put cabbage, fungus, sea rice and egg together, add oyster sauce and salt and mix well

Step 8: roll the dough into dumpling skin

Step 9: 9. Make dumplings into shape

Step 10: make dumplings into shape

Step 11: prepare a small bowl of flour water: mix 10g flour with 150g water

Step 12: pour a little oil into the non stick pan, put on the embryo of the dumplings, fry slowly over low heat until the bottom of the dumplings turns slightly yellow, about 2-3 minutes

Step 13: pour in flour and water, not more than 2 / 3 of the dumplings

Step 14: cover and continue to fry over low heat

Step 15: after the water evaporates, the dumplings will be cooked

Materials required:

Flour: 420g

Chinese cabbage: 430g

Eggs: 2

Auricularia polytricha: 110g

Haimi: 42g

Oyster sauce: right amount

Note: the mixing ratio of flour and water is: Flour: water = 10g: 150g, which is just right.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh