Pan-fried Ice Flower Dumplings Exclusive

Set the dumpling wrappers aside for later use.

Wash the chives and drain them for later use.

Beat the eggs, add an appropriate amount of salt, and mix in yellow wine. Set aside.

Heat a pan with more oil, pour in the beaten eggs and quickly scramble them, then break them apart and set aside.

Serve onto a plate and let cool for later use.

Chop the chives and set aside.

Place into a large bowl, add an appropriate amount of cooking oil and mix well to lock in the moisture, then add an appropriate amount of salt and mix evenly.

Fry the dried shrimp and set aside.

Add an appropriate amount of dried shrimp, then the cooled, crushed eggs, and mix well with an appropriate amount of oyster sauce (the filling is ready). Wrap the dumplings according to your own technique.

Mix the starch with water evenly and set aside.

Brush a thin layer of oil on the non-stick pan and place the wrapped dumplings in to fry over medium heat.

Pan-fry until the bottom turns slightly golden.

Pour in the prepared starch water (about 1/3 of the way up the dumplings).

Simmer over medium heat until the dumplings become translucent, then sprinkle with sesame seeds to enhance the aroma.

Watching the ice flower dumplings has already appeared.

Finished product image.

Finished product image.