Linglong Shuangshengjian (dumpling skin version)


Linglong Shuangshengjian (dumpling skin version)
Linglong Shuangshengjian (dumpling skin version)

Thumb-fried dumplings are made of thin and transparent dumpling skin with delicate folds, shaped like a fistful of ingots, fried until the bottom is crispy with amber crust, sprinkled with white sesame seeds and tender green onions, just like stars. The moment you bite it, the hot and fragrant gravy bursts on the tip of your tongue, and the meaty aroma is intoxicating. Snowflake dumplings are also eye-catching, with starch water outlining the ice flower background, snow-white and crystal like blooming frost flowers, crispy skin, full filling, and crisp sound and meaty aroma intertwined when you bite it.

Ingredients

Steps

  1. thumb fried buns
  2. Use the thumb and index finger of your right hand to pinch a small piece of the edge of the dumpling skin to form a small wrinkle, and then pinch the wrinkle tightly on the dumpling skin. Then, pinch small wrinkles along the edge of the dumpling skin one by one, and gather the wrinkles towards the middle while pinching, so that the dumpling skin gradually wraps the meat filling, until the entire edge of the dumpling skin is pinched, and the closing part is pinched to prevent the filling from leaking out. After wrapping, you can put the pan-fried bun in the palm of your hand and gently adjust the shape to make it more regular.
    Use the thumb and index finger of your right hand to pinch a small piece of the edge of the dumpling skin to form a small wrinkle, and then pinch the wrinkle tightly on the dumpling skin. Then, pinch small wrinkles along the edge of the dumpling skin one by one, and gather the wrinkles towards the middle while pinching, so that the dumpling skin gradually wraps the meat filling, until the entire edge of the dumpling skin is pinched, and the closing part is pinched to prevent the filling from leaking out. After wrapping, you can put the pan-fried bun in the palm of your hand and gently adjust the shape to make it more regular.
  3. Add oil to a non-stick pan and place the wrapped thumbs in the pan. Be careful not to place them too close together to avoid sticking.
    Add oil to a non-stick pan and place the wrapped thumbs in the pan. Be careful not to place them too close together to avoid sticking.
  4. Fry over medium heat for 2 minutes, until the bottom of the pancake is golden brown and slightly charred (you can smell the charred aroma). Pour about 150 grams of hot water along the edge of the pan, cover the pan immediately, and simmer over low heat for 5 minutes.
    Fry over medium heat for 2 minutes, until the bottom of the pancake is golden brown and slightly charred (you can smell the charred aroma). Pour about 150 grams of hot water along the edge of the pan, cover the pan immediately, and simmer over low heat for 5 minutes.
  5. Turn to medium heat after opening the lid and let the water in the pot slowly dry up (about 1-2 minutes). Sprinkle chopped green onions and sesame seeds on the surface to enhance the flavor.
    Turn to medium heat after opening the lid and let the water in the pot slowly dry up (about 1-2 minutes). Sprinkle chopped green onions and sesame seeds on the surface to enhance the flavor. Turn to medium heat after opening the lid and let the water in the pot slowly dry up (about 1-2 minutes). Sprinkle chopped green onions and sesame seeds on the surface to enhance the flavor.
  6. Snowflake fried dumplings
  7. Add oil to a non-stick pan and place the dumplings in the pan. Be careful not to space them too close together to avoid sticking.
    Add oil to a non-stick pan and place the dumplings in the pan. Be careful not to space them too close together to avoid sticking.
  8. Prepare starch water: 3 grams of starch + 30 grams of water and set aside.
    Prepare starch water: 3 grams of starch + 30 grams of water and set aside.
  9. Fry over medium heat for 2 minutes, until the bottom is golden brown and slightly charred (you can smell the charred aroma).
    Fry over medium heat for 2 minutes, until the bottom is golden brown and slightly charred (you can smell the charred aroma).
  10. Stir the starch water evenly, slowly pour it into the pot along the edge, cover the pot immediately, turn to low heat and simmer for 5-7 minutes. For frozen dumplings, add 3 minutes.
    Stir the starch water evenly, slowly pour it into the pot along the edge, cover the pot immediately, turn to low heat and simmer for 5-7 minutes. For frozen dumplings, add 3 minutes.
  11. Turn to medium heat after opening the lid to allow the starch water to completely dry up and form a golden and crispy net-like shell on the bottom.
    Turn to medium heat after opening the lid to allow the starch water to completely dry up and form a golden and crispy net-like shell on the bottom. Turn to medium heat after opening the lid to allow the starch water to completely dry up and form a golden and crispy net-like shell on the bottom.
  12. At this point, gently shake the pot so that the dumplings can move as a whole.
    At this point, gently shake the pot so that the dumplings can move as a whole.
  13. Wait 10 seconds after turning off the heat to allow the crust to set, then turn the plate upside down to prevent the crust from breaking.
  14. The bottom of the fried snowflake dumplings is as crystal clear as snowflakes, and it makes a crunchy sound when you bite it. It is even more enjoyable to eat with vinegar or chili sauce~
    The bottom of the fried snowflake dumplings is as crystal clear as snowflakes, and it makes a crunchy sound when you bite it. It is even more enjoyable to eat with vinegar or chili sauce~
Languages
Linglong Shuangshengjian (Teigtaschen-Version) - Deutsch (German) version
Linglong Shuangshengjian (dumpling skin version) - English version
Linglong Shuangshengjian (versión con piel de dumpling) - Española (Spanish) version
Linglong Shuangshengjian (version peau de boulette) - Français (French) version
Linglong Shuangshengjian (versi kulit pangsit) - Bahasa Indonesia (Indonesian) version
Linglong Shuangshengjian (versione con pasta sfoglia) - Italiana (Italian) version
玲瓏双生麵（餃子の皮バージョン） - 日本語 (Japanese) version
링롱 쌍성전(만두피 버전) - 한국인 (Korean) version
หลิงหลงซวงเซิงเจี้ยน (เกี๊ยวซ่า) - แบบไทย (Thai) version
玲瓏雙生煎（餃子皮版） - 香港繁體中文 (Traditional Chinese - Hong Kong) version