How to make kang dumplings?

Dumplings are a very common delicacy in our lives. The meaning of dumplings symbolizes reunion. Therefore, we can always see dumplings during festivals. In recent years, with the improvement of people's living standards, there are more and more ways to make dumplings. The traditional method is no longer there. Fried dumplings are more popular now. Some people don’t know how to make fried dumplings, so what is the method of making kang dumplings?

How to make kang dumplings?

Ingredients: 250g pork belly, 500g leeks, 1 jin dumpling wrapper, 20g cornstarch, 10g salt, 12g MSG, 15g sugar, some oil, 20g soy sauce, a little pepper, 30g green onion, 80g ginger water, 2 egg whites

practice

1. Wash the pork belly first, then chop it into meat paste and put it in a plate; wash the chives, drain the water and cut them into 1 cm long segments for later use

2. Add ginger water in batches and stir clockwise to allow the meat filling to absorb water.

3. Add egg white, salt, MSG, sugar, soy sauce, pepper and chopped green onion, mix well and put in the refrigerator for 1 hour

4. After one hour, take out the meat filling, add leeks and cornstarch, mix well and set aside

5. Take a piece of dumpling wrapper in your left hand, pick up a small spoonful of meat filling with your right hand, fold it on both sides to make it into a willow leaf shape, and put it into the steamer after wrapping.

6. Put the wrapped dumplings into the steamer and steam for 3 minutes. Take them out and brush a layer of oil on the surface of the dumplings.

7. Then put the dumplings into a frying pan and fry them on high heat until both sides are golden brown.

Tips

The dumpling wrappers you buy are usually not big enough. You can use dough to roll them out a little bit and then wrap them. It will be much easier to wrap.

Don't steam it for too long, otherwise the skin will break easily when frying.

If you like steamed food, you can steam it for 6 to 7 minutes until it is cooked through, but if you want to fry it, don’t steam it for that long.

After washing the chives, be sure to dry them, otherwise the meat filling will be watery and difficult to wrap.

It will be better to wrap the meat filling after refrigerating it

You can also fry it, the skin will be crispier

Two delicious fried dumplings recipes

1. Mushroom-stuffed fried dumplings

Ingredients: 1 cup of white flour, 0.3 cup of warm water, appropriate amount of salt, 2 eggs, 5 white mushrooms, 2 fresh shiitake mushrooms, appropriate amount of sesame oil, appropriate amount of chopped green onion, appropriate amount of oil.

practice:

1. Knead the dough first. The dough should be relatively soft, so add water slowly in 3 times to allow the flour to fully absorb the water; the dough should be simmered with sugar for at least 30 minutes.

2. When the dough is almost done, you can make the filling. Then fry the eggs, let them cool and chop them into small pieces. Then chop the mushrooms and mix them with the eggs, chopped green onions, salt and sesame oil.

3. Knead the dough at least once before rolling it into skins to make it more chewy, and then roll it into skins to make dumplings. When you have almost finished making dumplings (about 15 dumplings can be made), put a little oil in the pan, and when the oil is 70% hot, put the dumplings in, and fry them on low heat for 1 minute. When the bottom turns golden brown, pour a little hot water, cover with a lid and simmer for a while. When the dumpling skins become transparent, open the lid and fry the other two sides of the dumplings.

Tips:

1. The dumpling skin should be relatively thin so that it is easier to cook when fried.

2. It’s a little hard to gauge the frying time, so the easiest way is to taste it yourself, especially the skin, because the filling cooks easily.

3. If you are cooking dumplings, it is better to use cold water to knead the dough. This will make the dumplings more chewy and delicious.

2. Japanese fried dumplings

These Japanese-style potsticker dumplings are a crowd-pleasing snack! The little dumplings filled with pork and vegetables are fried in oil and dipped in a delicious sauce.

Ingredients: 1 tablespoon sesame oil, 180 grams of finely chopped cabbage, 40 grams of finely chopped onion, 1 clove of garlic, minced, 30 grams of carrots, chopped very finely, 225 grams of minced pork, 1 egg, mix well, 1 tablespoon vegetable oil, 1 package of Japanese gyoza wrappers (280 grams), 4 tablespoons water, 4 tablespoons soy sauce, 2 tablespoons rice vinegar.

practice:

1. Heat sesame oil in a large sauté pan over medium-high heat. Add Chinese cabbage, onion, garlic and carrot and stir-fry until the cabbage begins to soften. Add the ground pork, eggs, and salt and stir-fry until the pork is evenly yellow and the eggs are solid.

2. Place about one tablespoon of the cabbage and pork mixture in the center of a dumpling wrapper. Fold the wrapper in half so that the filling is completely wrapped inside the wrapper, moisten the edges of the wrapper with your finger and then seal it.

3. Preheat vegetable oil in a large frying pan over medium-high heat. Place the dumplings in the preheated oil and fry for about 1 minute on each side, until the skin is lightly browned. Add more water to the frying pan, turn down the heat, cover the pan, and let the steam in the pan steam the dumplings until the water is completely evaporated.

4. In a small bowl, mix soy sauce and rice vinegar, then use it as a dipping sauce for the fried dumplings.