How to make fried dumplings with leftover dumplings

Leftover dumplings can be directly used to make fried dumplings, and the taste can be improved through simple cooking. The key steps in frying dumplings include controlling the oil temperature, adding water starch, adjusting the heat, flipping the dough, and pairing dipping sauce.

1. Control oil temperature

Preheat the pan and add a small amount of cooking oil. When the oil temperature reaches 50% hot, add dumplings. Low oil temperature can cause dumplings to absorb oil and become greasy, while high oil temperature can easily cause the outer skin to become burnt. It is recommended to heat slowly over low to medium heat, and use chopsticks to test the oil temperature. If small bubbles appear around when inserting, it is appropriate.

2. Add water starch

After arranging the dumplings neatly, pour a mixture of water and starch along the edge of the pot until the water level reaches the bottom of the dumplings. Starch can form a crispy ice layer at the bottom of dumplings, with a ratio of 1 teaspoon starch to 100 milliliters of water. When covered and stewed, the starch water will gradually dry up and form a network of crispy shells.

3. Adjust the heat

In the initial stage, use medium heat to quickly evaporate the water, and after hearing a sizzling sound, turn down the heat and slowly fry. Observe the changes in water vapor around the pot. When the steam decreases, it indicates that the water is about to dry up. At this point, you can tilt the pot slightly to allow the remaining oil to evenly soak the bottom of the dumplings, promoting uniform coloring overall.

4. Flip over timing

When the ice layer turns cash yellow and can easily detach from the bottom of the pot, use a spatula to flip it over as a whole. If there is local adhesion, a small amount of oil can be sprayed for lubrication. After flipping, continue frying for 1-2 minutes until both sides are crispy, while keeping the shape of the dumpling intact.

5. Paired with dipping sauce [SEP], fried dumplings can be paired with vinegar mixed with chili oil for freshness, or garlic paste and soy sauce for greasiness relief. If you like sweet and sour taste, you can mix rice vinegar with white sugar to make a sauce. If you prefer a mellow aroma, you can dip it in sesame sauce. The dipping sauce should be prepared and used immediately to avoid affecting the flavor over time.

When making fried dumplings, it is recommended to choose a non stick pan to reduce the probability of damage. If the remaining dumplings are frozen and stored, they need to be thawed before frying. Fried dumplings should be consumed while they are hot, as reheating after refrigeration will lose their crispy texture. Paired with clear soup or cold vegetables can balance the greasiness, and it is advisable to consume 8-10 pieces per serving. Pay attention to the condition of the dumpling filling, ensure that the meat filling is completely hot through, and avoid overcooking the vegetarian filling to prevent it from becoming dry and hard.