How to make fried dumplings with crisp and sweet skin

1. Tanning: Mix the pulp powder with proper amount of water to form dough, and divide it into 20 parts to form leather blank.

2. Filling: steam the jujube in the cage, peel it, knead it into velvet, add white sugar and melted lard, mix well, and divide it into 20 small pieces to get the filling.

3. Filling molding: take 1 skin blank, press it into a concave shape with your fingers, wrap it with filling, seal it, and round it to form glutinous rice balls.

4. Frying: put the pot on a big fire, add cooked vegetable oil and burn it to 50% heat. Put down the glutinous rice balls and fry until the color is golden and the skin is crisp.

Fried dumpling is a snack, belonging to the Lantern Festival. On the day of winter solstice, some areas will also make this dish. It is characterized by making glutinous rice flour and sweet potato into balls, wrapping them with bean paste, sesame seeds, peanuts or other fillings, making them look like jiaozi, dipping white sesame seeds outside, and frying them in an oil pan, which tastes very sweet. Compared with traditional dumplings, it is more convenient to store and carry.

When frying dumplings, you need to fry them with low fire, not with quick fire. The secret of fried dumplings is to coat them with starch before frying. The oil temperature of fried dumplings should not be too high to avoid endogenous coke. In the process of frying, if they are connected, separate them with chopsticks or shovels.