Pan-fried dumplings stuffed with acanthopanax leaves and eggs
Overview
Northerners like to eat pasta. For breakfast, they usually eat pasta with porridge or milk or soy milk. They especially like stuffed food. There is no need to cook for breakfast. It can be eaten with some pickles. Every time my family eats dumplings, I make extra dumpling fillings and save them for a quick breakfast the next morning. No matter how I make them, they are delicious.
Tags
Ingredients
Steps
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Prepare a cup of boiling water, take a basin of suitable size, add flour, divide it into two parts, mix half with hot noodles and half with room temperature water, then knead them together, cover with plastic wrap and let them rest. You can make the noodles one night in advance and store them in the refrigerator.
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The dumpling filling is the leftover filling from the previous dumpling making, but it is just used for frying the dumplings. In the morning, take out the refrigerated dough or the dough that has been well-kneaded. Knead the dough into long strips, divide it evenly into equal portions, roll it into small dough balls, and roll it into pancakes.
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Take a piece of bread and wrap it with the prepared dumpling filling, and shape it into a dumpling shape. The dumpling should be larger and the skin should be thinner than the filling.
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Brush the pan with oil, add the wrapped dumplings, and fry over low heat. If you don’t have a frying pan, it’s the same as using a wok. Lazy people use a wok today, and it will look just as delicious when fried. Remember to fry it over low heat and slowly, so as not to make it mushy and look bad.
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Flip and fry.
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Push the dumplings with a spatula. When you can push them, pour a little water (about half a bowl of water), cover the pot and simmer for 1 minute to let the fillings cook.
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Collect the water and the dumplings are ready.
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Remove from pan and plate.
