Fan Beiding, Fried Chinese leek dumplings
After the noodles are scalded, mix them immediately. Because the scalded noodles absorb water quickly, the late scalded noodles will condense, and the non scalded parts will not easily seep in.
Step 1 . Pick and wash the leeks, scallops, and soaked fungus.
Step 2 . Stir the dumpling powder while scalding with boiling water. Do not put cold water and hot dough. Cover with a wet cloth and wake up for more than 15 minutes.
Step 3 . Sprinkle a little yellow rice wine on the scallop dice, mix the salt and monosodium glutamate, and put them on for a while to taste. Cut the leek and agaric into about 5mm sections, put them into the basin together with the scallop, put the edible oil, salt, monosodium glutamate and sesame oil into the filling.
Step 4 . Knead the wake-up dough into long strips, add the dough forming agent, press it flat, roll it into a round skin, put the stuffing on it, and wrap it into a shape you like.
Step 5 . Put the green body into a non stick pot, and make it with a small fire. It is golden on both sides.
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