Rose Fried Dumplings

Add appropriate amount of boiling water to the flour and mix well to form a smooth dough. Wrap it in plastic wrap and let it rise for 20 minutes

Add one-third teaspoon of salt and chicken powder to the minced meat, a little pepper, minced ginger, chopped green onion, two teaspoons of cooking wine and a little water, stir well in one direction, stir well and set aside

Knead the risen dough into a smooth dough again

Roll into long strips and pull into rolls of the same size (about the same size as those used to make dumplings)

Use a rolling pin to roll the dough into evenly sized and thick pieces, then layer the meat filling on top of each other in groups of four

Together

Roll up from one side

Pinch the joint to form a rose-shaped dumpling, wrap it up and set aside

Pour an appropriate amount of oil into a non-stick pan and heat it to 50% heat. Fry the dumplings for about three minutes

Add a small bowl of water

Cover the pot and fry until

When the water is almost dry, add half a small bowl of water

When the water dries up, the bottom is slightly browned and sprinkled with sesame seeds

Sprinkle in chopped green onion and fry for two minutes

Finished product

Finished product

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