Kwai pan fried meat dumplings (Sheng Jian)

I’ll join in the fun when I eat dumplings for the Spring Festival in the north. Potstickers are also dumplings!

Directions

Step 1

Knead the dough and wake up for 15 minutes.

Step 2

30g a small dough, roll it into a thick dough in the middle and a thin dough around.

Step 3

Wrap in meat.

Step 4

Put a small amount of oil into the pot and drain into the wrapped dumplings. Pan fry over medium heat until golden in the bottom.

Step 5

Pour in half a cup of water, cover the pot and bring to a boil until the water is almost dry. My pot is 20cm small, and half a cup of water is enough. Pour a cup of water into the pot, basically half or less of the dumplings.

Step 6

Open the lid, sprinkle with cooked sesame and scallion, fry for a while, and then you can come out of the oven.

Step 7

Go straight to the table

Step 8

Do the same method for raw frying

Step 9

Breakfast is so simple.