Fried dumplings

The secret to making delicious and attractive fried dumplings is that the outside is deep-fried, the color is eye-catching, and the inside is soft, greasy, and sweet from meat, mushrooms, and other vegetables. With just a few simple steps, you have a super delicious snack to treat the whole family.

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Video tutorial

Ingredients For 2 - 3 people

The crust

- 300g of dumpling powder

- 1/2 teaspoon of yeast

- 150ml of fresh milk

- 1 teaspoon cooking oil

- 1/4 teaspoon salt

Cake filling

- 200g ground pork

- 25g of dry vermicelli

- 2 tablespoons woodear mushroom slices

- 2 tablespoons dried sliced shiitake mushroom

- 10 quail eggs

- 1 green onion

- 1 purple onion

- 2 teaspoons of oyster sauce

- 1 teaspoon soy sauce

- 1/2 teaspoon of black pepper powder

- 1 teaspoon pork seasoning powder

Products included in the recipe

39.600 đ

Black pepper powder

0 đ

Pork Seasoning Powder

0 đ

Dried Sliced Shiitake Mushroom

0 đ

WoodEar Mushroom Slices

Instructions:

1	Make the cake dough and keep the dough Put 300g of dumpling dough into a baking bowl. Add ¼ teaspoon of cake flour. Pour 150ml of fresh milk into a bowl. Dissolve ½ teaspoon of yeast in a bowl of milk and stir to dissolve. Warm the milk and slowly pour the milk mixture into the batter. You can use a machine or manually knead the dough until you feel the dough does not stick to your hands anymore. Add 1 teaspoon of oil and continue to knead the dough for about 10 minutes, then stop. Use a damp cloth to cover the bowl of dough. Incubate the dough for about an hour until it has doubled in size.
2	Mix the dumpling Soak 25g of dried vermicelli in 2 tablespoons of woodear mushroom slices and 2 tablespoons of sliced shiitake mushroom (dried) in warm water to soften and expand. Rinse with water and dry. Small vermicelli Chop green onions. Minced purple onion. 200g ground pork, vermicelli, woodear mushroom slices, sliced shiitake mushroom (dried), purple onion, green onion, 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 12 teaspoon black pepper powder, and 1 teaspoon pork seasoning powderMix well until the ingredients are fully absorbed. Boil 10 quail eggs and peel them. Depending on your preference, you can leave the fruit whole or cut it in half. Divide the filling mixture into equal parts. Wrap the quail eggs in the center of the cake and roll them up.
3	Wrap the dumplings After the dough has been brewed, knead it again to make the dough more flexible. Divide the dough into equal portions of about 75g each. Roll out each part of the pie crust, place the filling in the center and seal it. Do not forget to cleverly grab the edge of the dough so that the filling does not overflow.
4	Fry the dumplings Prepare a deep pan. Put the pan on the stove, pour the oil in, and bring to a boil (fill the cake with oil). Fry the dumplings until golden brown, then remove them to a plate lined with greaseproof paper. Eat fried dumplings while they are still hot, served with chili sauce, ketchup, mayonnaise, or sweet and sour dipping sauce. Dumplings are fragrant, crispy yellow outside, and rich and fragrant inside.