Binghua Fried Dumplings

Overview

How to cook Binghua Fried Dumplings at home

First adjust the starch water, the ratio of starch to water is 1:10 (I used 11 grams of starch, 110 grams of water, my pot is 30 cm in diameter, the starch water is just right)
Add an appropriate amount of cooking oil to the pan, and place the dumplings neatly. I use quick-frozen dumplings, so you can make them directly without thawing them.
Fry over low heat until the bottom is set. As shown in the picture.
Pour the starch water along the edge of the pot. Be sure to stir the starch water before pouring it. Do not let the starch sink to the bottom. The amount of water should cover the entire bottom of the pot.
Cover and cook over low heat.
The water in the starch is gradually reducing. After the water evaporates, a starch slurry that forms the shape of ice flowers is left around. Shake the pot and wait until the ice flower dumplings can move as a whole. The ice flower dumplings will be ready.
Place the large plate on which the dumplings are to be placed in the pot and turn the pot over to freeze the dumplings.
Look, do these golden ice flower dumplings whet your appetite?