Crispy on the outside and juicy on the inside: Recipe for "Fried Vegetable Dumplings"

Add flour and salt to a bowl and mix well.

Add water while stirring until it forms dough flakes, then knead it into a soft dough. Cover with plastic wrap and let it rest for 20 minutes.

Soak the glass noodles in advance until soft, then cut them into small pieces with kitchen shears, and add soy sauce and a spoonful of cooking oil.

Mix well, then wash and chop the chives.

Place it in a bowl, add two spoonfuls of oil, mix well to lock in the moisture.

Crack the eggs into a bowl and whisk them. Heat oil in a pan, pour in the egg mixture, and scramble until the eggs are cooked into small pieces.

Put all the ingredients into a bowl, add salt, chicken bouillon, and thirteen-spice powder, and mix well.

Transfer the dough to the work surface without kneading, roll it into a long strip, and divide it into small, equal-sized dough portions.

Take a dough ball, flatten it, and roll it out.

Add an appropriate amount of filling, fold in half and pinch to seal tightly.

Add lace trim, and repeat for all of them.

Heat oil in a wok over high heat until it reaches about 50% of its maximum temperature, then reduce the heat to medium-low and add the raw dough pieces. Fry until they float to the surface, then flip them over repeatedly.

Fry until the outer skin is golden brown and crispy, then remove and drain the oil.

Super crispy outer layer.

The filling is incredibly delicious 🤤🤤🤤