Home-cooked practice of frying dumplings

Pay attention to three-part frozen and seven-part meat stuffing when making fried dumplings. Let me introduce the stuffing to you.

Formula:

500g of minced meat (three fat and seven lean), 7g of salt, 2g of monosodium glutamate 1 5g, 9g of white sugar/kloc-0, 225g-300g of cold water, 6g of yellow wine, 30g of Jiang Mo, 30g of chopped green onion, 0g of spiced powder1g, 2g of sesame oil, 8g of soy sauce, etc.

Output: 1. Put all the seasonings into the minced meat, stir repeatedly in one direction, feel strong, stir with water, and add water for 4-5 times. Try harder and add water every time.

2. Then add lard (I don't like changing it into sesame oil) and stir the sesame oil.

3. Then add minced meat jelly, stir evenly, and freeze until it is sticky and slightly hard, which is convenient for filling.

4. Sprinkle chopped green onion when wrapping. The function of enhancing fragrance and freshness. This is a little trick.

Let me introduce you to the method of skin freezing, so that you can do less things at home.

1. 600g of pig's back skin is degreased, depilated and blanched, then 2400g of cold water, 40g of onion and 40g of ginger are added, and the pig's back skin is brought to a boil with high fire and boiled with low fire until the skin is crisp and rotten.

2. Take out the skin, onion and ginger, discard the onion and ginger, soak the skin in cold water and mince it with a meat grinder.

3. Put back the original soup and cook it, skimming the floating foam while cooking.

When the soup is thick and mushy, you can leave the fire and sprinkle with pepper to let it freeze naturally. Finally, the frozen skin 1800g or so. When in use, it is put into a meat grinder and ground into powder.

The dough ratio for making fried buns is as follows:

500g of flour, sugar12g of yeast, 6g of baking powder and 285g of cold water (cold water must be used for flour in summer and warm water in winter).

Output: 1. Mix flour, sugar and yeast baking powder, add water, knead into dough, cover with plastic wrap, and put in the refrigerator for proofing 15 minutes.

2. Take it out and knead it again, knead it into strips, put in the dosage, seal it with plastic wrap, and pack it at room temperature (23C strips) for 30-40 minutes (about 1 times as large). Just roll up the skin and fill it.

3. Prepare a frying pan, add oil to the pan, put the raw steamed bread on a small fire, fry the bottom of the steamed bread and color it, start adding water, shake it to make the water and oil uniform, cover it and stew it. If the steamed stuffed bun is not easy to cook, you can add 1-2 times of water in the middle.

4. After the water is boiled, turn off the fire and slowly fry until the bottom of the steamed stuffed bun is golden and crisp, sprinkle with cooked sesame seeds and chopped green onion, stew for one minute, and serve.

Note: If flour and raw flour are added to water to make a batter, the fried bread will have a golden crispy crust, which is delicious. The batter should be thin, not thick.