Pan fried Bent Combed Dumplings

1. Melt yeast powder with warm water, add it to flour, knead it into a smooth dough, cover it with a damp cloth, and let it rise for about 20 minutes;

2. Cut the pork into pomegranate sized cubes, add soy sauce and sesame oil, and stir evenly in the same direction;

3. Add chopped scallions and ginger, stir evenly in the same direction until gelatinous, and let it stand for later use;

4. Wash and remove the old tendons from the white beans, blanch them in boiling water until they are broken;

5. Take it out and put it in cold water to cool it down;

6. Squeeze out the water and cut into small pieces;

7. Add adzuki beans to the meat filling, then add salt, Sichuan pepper powder, and a little MSG. Stir in the same direction as before, and the meat filling is ready;

At this point, the dough has already risen. Take out the dough, knead the topper evenly, and make the size of the dumpling smaller than the bun and larger than the dumpling, because today's design is quite unique;

9. Rolling and filling;

10. Wrap 3/4 like a bun first;

11. Pinch it together with the remaining 1/4 of the dough, forming a curved shape resembling a comb, and call it "Curved Comb Dumplings";

12. Wrap all the dumplings in sequence. A clever trick has arrived - before frying each dumpling in the pan, stick a layer of dry powder on the bottom;

13. Heat up a flat bottomed pan, add an appropriate amount of peanut oil, and evenly coat the dumplings with a layer of dry powder. As our dumplings have been fermented with a little yeast for a while, we need to leave some space between them;

14. When the dumplings are fried until they are crispy, add water, less than 1/3 of the dumplings - you read correctly, it's water, water is enough, because our dumplings are coated with dry powder before being put into the pot, so there is no need to add flour to the water!

15. Cover the pot and continue frying; Actually, it's a combination of bottom frying and top steaming;

16. Wait for the water to dry, then fry for a while until the bottom is more crispy;

17. Open one and take a look, the bottom is golden and crispy;

If you want the top to also be crispy, you can fry it all in reverse for a while. It's done! Turn off the heat, start the pot!