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Easy Fried Dumplings
Rate this recipeThese dumplings have a crisp, fragrant shell and a savory filling of wood ear mushrooms and jicama, so they never feel heavy and are seriously addictive.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Flour
500 g
Tapioca starch
50 g
Minced pork
150 g
Jicama
3 piece
Wood ear mushrooms
80 g
Implementation Steps
01
- Put the flour in a bowl, add 1/2 tablespoon of salt and knead with a little water until the dough is smooth.
- Dice the jicama.
- Soak the wood ear mushrooms until they swell, then dice them.
- Dice the jicama.
- Soak the wood ear mushrooms until they swell, then dice them.
02
FILLING
- Mix the minced pork, jicama and wood ear mushrooms with 1/2 tablespoon of salt and 1 tablespoon of sugar.
- Mix the minced pork, jicama and wood ear mushrooms with 1/2 tablespoon of salt and 1 tablespoon of sugar.
03
- Stir half of the tapioca starch into a bowl of water.
- Dust your hands with the dry tapioca starch so the dough doesn't stick.
- Divide the dough into small balls. Brush each one with a little of the tapioca starch water, then roll it out thinly. Put some filling in the middle and fold the dumpling closed.
- Dust your hands with the dry tapioca starch so the dough doesn't stick.
- Divide the dough into small balls. Brush each one with a little of the tapioca starch water, then roll it out thinly. Put some filling in the middle and fold the dumpling closed.
04
- Repeat until all the dough is used up.
- Fry in hot oil until golden, then lift out and drain.
Good luck!
- Fry in hot oil until golden, then lift out and drain.
Good luck!
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