Fried Pork Dumpling Recipe
Fried pork dumpling is called Xian Shui Jiao in Chinese. It is quite different from normal dumplings because the stuffing should be cooked before wrapped by dumpling skin. It has a crispy mouthfeel and a juicy, favorable stuffing.
1. Make sure the oil is hot before frying. Since the stuffing is cooked, frying is to make sure the dumpling is cooked and maintain its dumpling shape.
2. When stir-fry the stuffing, do not add too much seasoning and oil, the taste should maintain the original ingredients’ flavor.
Add water and sugar into a skillet, bring to a boil. Add glutinous rice powder and wheat flour. Mix well.
When the four are cooked, remove it to a board. And knead until smooth and fine.
Add lard into the dough, and keep kneading until smooth and elastic.
Roll the dough into a long strip. Divide into small doughs, about 30g each. Flatten the doughs make it into thin dumpling skin. Set aside.
Mince pork and shrimp. Add oil, salt, and chicken powder. Stir-fry until cooked.
Use dumpling skin to wrap the stuffing.
Make it into a shrimp shape.
Add oil into a pot. Preheat the oil until 150℃. When the dumplings are golden brown, remove the dumplings from the heat. Serve.