Fried dumplings with willow leaves

Fried dumplings with willow leaves

Introduction:

"Willow leaf bag is good-looking, but there are not many people who wrap it well. I'm not good at it, but it's far different from my previous bag method, and it's improved a lot. I'd like to share with you today. "

Production steps:

Step 1: prepare materials.

Step 2: after mincing pork, add salt, chicken essence, cooking wine, sugar and a little water to stir.

Step 3: roll the dumpling skin a little thinner with a rolling pin.

Step 4: pack in the right amount of meat.

Step 5: pinch a little bit of the pattern first.

Step 6: push out another fold.

Step 7: the tip of the second fold should completely cover the first part, so as to form a semicircular tail.

Step 8: knead the pleats one after another.

Step 9: fully wrapped LiuYe dumplings.

Step 10: add some oil in the pot, put some dumplings in, cover the pot over medium heat and cook until the water is dry.

Step 11: the fried dumplings with crisp skin and fragrant meat are ready.

Materials required:

Pork: 250g

Dumpling skin: 100g

Ginger: 1 piece

Scallion: right amount

Chicken essence: 1 teaspoon

Salt: 1 teaspoon

Cooking wine: 1 teaspoon

Note: skin roll thin point not only taste better, but also can pack more meat!

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh