Rose fried dumplings

1. Mix flour with an appropriate amount of boiling water and knead until a smooth dough is formed. Wrap it in cling film and let it stand for 20 minutes

2. Add one-third of a teaspoon of salt and chicken powder to minced meat, a little pepper, ginger, scallions, two teaspoons of cooking wine, and a little water in one direction. Stir well and set aside for later mixing

3. After waking up, knead the dough again into a smooth and clean one

4. Twist into long strips and twist them into equally sized squeezers (the size of the squeezers used for making dumplings is similar to that used in peacetime)

5. Use a rolling pin to roll out skin of uniform size, thickness, and thickness, and stack it in groups of four, laying meat filling on top of each other

6. Put it together

7. Roll up from one side

8. Pinch tightly at the interface to make rose shaped dumplings, wrap them one by one for later use

9. Pour an appropriate amount of base oil into a non stick pan and cook until 50% hot. Then fry the dumplings for about three minutes

10. Add a small bowl of water

11. Cover the pan and fry until fully cooked

12. When the water is about to dry, add half a small bowl of water

13. Wait for the moisture to dry and sprinkle sesame seeds on the bottom, which is slightly burnt yellow

14. Sprinkle in scallions and fry for two minutes

15. Finished products

16. Finished products