Rose fried dumplings (leek and pork flavor)
Overview
The popular rose shape on the Internet is very popular whether it is used in Western or Chinese pastries. In fact, the method is very simple, and the finished product is beautiful, good-looking, delicious and generous. Come and try it now! You are welcome to visit~
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Ingredients
Steps
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Prepare ingredients
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Remove the head, tail and old leaves from the leeks, clean them and cut into pieces
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Chop the minced pork with a knife until it becomes sticky and add all the filling ingredients.
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Mix well with hands until it becomes sticky.
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Rose-shaped wrapping method: 5a. Take 4 pieces of dumpling skin, overlap them at 1/3, and arrange them in a straight line.
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Rose-shaped wrapping method: 5b. Put an appropriate amount of filling ingredients in the middle of the straight-shaped dumpling wrapper.
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Rose-shaped wrapping method: 5c. Wrap 1 piece of dumpling wrapper in a half-moon shape to wrap the filling.
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How to wrap the rose shape: 5d. Then roll it inward from one end, roll it to the end and glue it. Turn it straight to form a flower shape, and you can also arrange the petals a little. (If necessary, apply a little water on the joint to facilitate adhesion).
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Rose-shaped wrapping method: 5e. Repeat the above wrapping method and wrap them one by one (you can wrap 15 roses in this batch).
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Put a little oil in the pan (pan), add the rose dumplings, heat the oil over medium-low heat and fry until the bottom is slightly brown. Add water to about 1/3 of the height of the rose dumplings, cover the pot and cook (about 2-3 minutes). When the water dries up, add more water (repeat 3 times in total). After the last time the water dries up, turn to low heat and fry the bottom until golden brown.
