Bamboo shoot fried dumpling

Yangzhou-style snacks are made of dough paste, wrapped in bamboo shoots and fried; Golden color, crisp outside and tender inside, delicious taste. Raw materials: (100 pieces) 500g of flour, 3 eggs, 500g of lean pork shreds, 25g of sugar, 500g of winter bamboo shoots, 75g of soy sauce, 25g of Shaoxing wine, 125g of wet starch, 15g of monosodium glutamate, 50g of sesame oil and 1600g of peanut oil (consumption 350g). Production method: 1. Blanch the winter bamboo shoots with boiling water and cut them into shreds. Heat a wok, add 50 grams of peanut oil, stir-fry shredded pork first, then add 50 grams of shredded bamboo shoots, white sugar, Shaoxing wine, soy sauce, monosodium glutamate and water, wet thicken with starch after boiling, finally pour sesame oil on it, and take it out of the pan to cool to form the bamboo shoot meat stuffing. 2. Heat the wok, apply a layer of peanut oil with tarpaulin, continue to heat it, and rotate the bottom of the wok from time to time to make the periphery of the wok evenly heated. When it is 60% hot, take 1/10 paddle into the wok, then lift the wok up and rotate it around to make the paddle spread into a round skin with a diameter of 27 cm and a uniform thickness. When the skin is initially mature, take the end of the wok away from the burner and take the stuffing. Then, it was folded inward around and wrapped into a rectangular thin piece with a length of 20 cm and a width of 10 cm. Then, the pot end was still tempered, 25 grams of peanut oil was injected, and it was slightly baked with medium fire, and then it was taken out into a pot cake blank. 3. Add peanut oil to the pan, heat it to 60%, put the pan cake blank in, and turn it constantly. From time to time, pour the ministries above the cake blank with hot oil to make it fully heated. When it is fried to golden brown, take it out and drain the oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)