Gold medal fried dumplings
Overview
I saw this gold-medal fried dumpling on a TV show and kept it in my notebook. Today I finally have time to make it the same way. We all sell the ingredients here, and we often put water chestnuts in the dumplings here to make the filling. This dumpling has several characteristics: first, it is made of pumpkin dough, and the dough is soft and chewy; second, the filling is very rich and not greasy at all; third, it is steamed first and then fried, which makes it delicious and caramel. Having said so much, I just want to say that it is really delicious and worthy of the name Gold Medal Fried Dumplings!
Tags
Ingredients
Steps
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Prepare the meat stuffing ingredients, wash and set aside
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Soak all the mushrooms and black fungus in the accessories and cut them into small dices. Cut the water chestnuts into small dices and pour them into the meat filling
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Then add minced leeks
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Finally add the sesame oil and all the seasonings
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Mix evenly and the meat filling is ready
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Now it’s time to make dumpling wrappers. Peel the old pumpkin and cut into thin pieces
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Place in a steamer and steam for about 20 minutes
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Let the steamed pumpkin puree cool and then pour it into the flour
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Knead into a smooth dough, then cover with plastic wrap and let rise for 15 minutes
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Roll the dough into a long strip
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Divide into small portions evenly
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Roll each piece into a round shape, then put the meat filling in the middle
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Wrap everything up like this
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After wrapping, put it in a steamer and steam for about 7 minutes
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What it looks like after steaming
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Heat a little oil in the pan
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Put the steamed dumplings in and fry over medium-low heat
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Fry until the bottom is browned
