In the upper part, there are black sesame seeds and green chopped green onion flowers. The lower part of the bottom is golden and crispy. The filling is fresh and tender, and the more delicious the more delicious. It is very similar to Shanghai's raw fried.
Heat the pan and put a small amount of oil. The bottom of the pan just spreads out. Put the dumplings in the pot and fry for 1-2 minutes on medium heat. When you hear the sound of sizzling, the bottom of the dumplings starts to be a little golden yellow.
Pour into the clear water, no more than 1/3 of the dumplings. Cover the lid and cook over medium heat for 5 minutes.
When the water at the bottom of the pot is boiled quickly, pour the starch water (reconcile the diluted starch water in a ratio of 1:10)
Sprinkle with chopped green onion, sesame seeds, turn to low heat and fry until the pan is dry. Flour water forms a crisp film at the bottom of the pan to turn off the fire.
If it is quick-frozen dumplings, there is no need to thaw. If it is just wrapped dumplings, the amount of water in step 2, the time of frying is correspondingly reduced.