Pan-fried dumplings stuffed with Chinese cabbage

Overview

When the wrapped dumplings were 2/3 cooked, I suddenly remembered that I wanted to eat fried dumplings, so I quickly made fried dumplings from the remaining dumplings. The most satisfying thing about the fried dumplings I made this time was the thin layer of ice flowers on the bottom. It tasted so crispy and crunchy, I was very proud of it.

Tags

• staple food
• home cooking
• chinese cabbage
• egg
• flour
• haimi
• oyster sauce
• water fungus

Ingredients

Steps

1. 1 Add flour and water and knead into a dough of moderate hardness for 30 minutes

   

2. 2 Wash and blanch Chinese cabbage

   

3. 3 chopped

   

4. 4 Shredded black fungus

   

5. 5 Chopped dried shrimps

   

6. 6 Fried eggs

   

7. 7 Put the cabbage, fungus, dried shrimps and eggs together, add oyster sauce and salt and mix well

   

8. 8 Roll the dough into dumpling wrappers

   

9. 9 Wrap the dumpling filling into a dumpling shape

   

10. 10 Wrap the dumpling filling into a dumpling shape

    

11. 11 Prepare a small bowl of flour and water: 10g flour and 150g water, mix well

    

12. 12 Pour a little oil into a non-stick pan, place the dumpling embryos on it, and slowly fry over low heat until the bottom of the dumplings turns slightly yellow, about 2-3 minutes

    

13. 13 Pour in the flour and water, just enough to cover 2/3 of the dumplings (you don’t have to pour it all in)

    

14. 14 Cover and continue frying over low heat

    

15. 15 When the water evaporates, the dumplings will be cooked