The Delicious Pan-fried Dumplings

In the Chinese lunar calendar today is Chu Wu, the fifth day of the first month of the Chinese new year, in the north of China, the traditional custom of eating dumplings are current.
Today I'd like to share with you the pan-fried dumplings .

Pan-fried dumplings may not fresh and juicy reletive to the boiled dumpling, but reletive to the steamed dumpling, it is crispy in the bottom, soft in the upper, taste more delicious, our family love to eat fried dumplings.

Ingredients:

• pork ,minced
• leed ,minced
• peanut oil
• sesame oil
• pepper ,ground
• soy sauce
• salt
• bone soup
• green onion , minced

Instructions:

1 put a bowl of cold water in bread barrel ,add flour into it .stir it ang make a smooth dough for about 20 minutes.
set aside .

2 put the minced pork in a large bowl ,add one tsp oil,one tsp soy sauce ,one tsp sesame oil ,ground pepper , minced green onion to the bowl .stir it evenly. and then add a small bowl of bone soup slowly to the large bowl in three times .stir it in one direction hard and make the minced pork absorb the soup fully. refrigerated it for 30 minutes .

wash leek, drain it and minced.

add salt and leek to the bowl , mix well.

3 take the dough and knead it for a minute and then divided it into small doughs.

4 take a small dough, roll it out with a rolling pin and make a circle-shaped thin slice .

5 put the filling in the middle of slice ,fold it from up to down and fold it again from left to right. third, fold the adjacent side .it is done . one by one .

6 heat a no-stick frying pan ,add a little of oil to the pan .

7 put the dumpling to the pan ,fry it for about one minute until you hear the dumpling sizzled.

8 then add a cup of water to the pan ,

water level doesn't exceed the height of dumpling. decoct the dumpling with water for about 4-5 minutes until there is no water in the pan and dumpling cooked.

the fried dumpling is done . dish up .

serve it with warm . enjoy it .

今天是大年初五，中国北方有吃饺子的习俗，而且还有“初五的饺子捏花边”的民谣。
今天就给大家分享一下煎饺。

煎饺可能没有煮饺水灵，但相对于蒸饺，皮底酥脆，上面的皮柔软，吃起来更香脆可口，我们家都比较爱吃煎饺。

原料：
猪肉馅
韭菜末
食用油
芝麻油
花椒
生抽
盐
高汤（大骨汤）
葱末

做法：
1 一碗冷水加入面包桶，加入面粉，开起和面程序，进行揉面，大概需要20分钟，揉好的面团醒30分钟。

2 猪肉剁成肉馅，加入一勺生抽，一勺食用油，一勺芝麻油，磨碎的花椒，葱末，搅拌均匀。并逐渐加入高汤，按同一方向用力搅打肉馅，使之充分融合进肉馅里。冷藏30分钟。

接着 把 韭菜洗净，控干水分，切末，装盘待用。

3 取醒好的面团，再揉几下，分割成若干个均匀的小剂子。

4 肉馅里放入韭菜末，放入盐，搅拌均匀，待用。

5 取一个剂子，面板上撒一些面粉，防止粘连，用擀面杖擀成中间厚边缘薄的小圆片。

6 把馅料放中间，上下捏上对折，左右再对折，再把相邻的两边再对折。花边饺子就完成啦！又做了一些普通的饺子。

7 取一个厚底不粘锅的平底锅，预热1分钟，倒入少许油。

8 把饺子摆在平底锅内，煎至底面发出滋滋声，大约1分钟，倒入一小碗清水，高度在饺子高度一半，盖上盖子，中火水煎4-5分钟即可。

底下香脆，上面皮软的煎饺就可以出锅啦！配上自己喜欢的酱汁，趁热吃最佳哦！

thank you !