sirloin (pork loin)
|4 taels (for two people)|
Ajisen, oyster sauce, corn oil
How to make a successful fried dumpling tutorial even for beginners
Chop the mince and break the tendons first with the back of a knife before chopping with the blade until finely minced.
Chop the cabbage just a little, it is better to eat grainy. After chopping, squeeze the water from the cabbage grain with your hand or gauze, so that the filling can be packed. Chop the ginger and onion. (I forgot to take a picture of this step, please forgive me)
Combine all the above ingredients (mince, cabbage, chopped onion and ginger), add three capfuls of tamari, two large drops of oyster sauce, and a little oil to taste. Salt and stir well. Add a little more water and keep stirring.
The skin of the fried dumplings should be sealed and pinched, not tightened like the boiled dumplings. (We’re competing to see who can wrap the uglier one.)
Grease a non-stick pan and add the dumplings. Turn up the heat first and fry until the bottom of the dumplings are browned. (About 1-2 minutes will do, watch frequently not to burn.)
Pour water to cover half of the dumplings (reduce the amount of water for those with less meat and more vegetables), cover the lid and turn down the heat to low, fry until the pan is empty. The heat can be turned off. (Watch frequently so the water doesn’t evaporate too much and the dumplings burn.)
The picture of the results after frying, the bottom looks like this, to fry to this effect at step 5.
Garnish with a sprinkling of green onions before serving and you’re done -!
This filling tastes like what’s sold outside, and wrapping it in a wheat ears shape makes it even more so-!
The first thing you need to do is to make sure that the dumplings are not fried.