Pour the dumpling wrappers into the hot oil pan, and it will instantly become delicious, sweet and soft, nutritious and satisfying

【Dumpling Pishaqima】

1. Ingredients: 300g of dumpling skin, 30g of white sugar, 1 spoon of maltose, 10g of butter, 1 handful of red dates, 1 handful of raisins, 1 handful of dried cranberries, 1 spoonful of flour, appropriate amount of black and white sesame seeds, appropriate amount of salt, appropriate amount of cooking oil.

Second, the practice of dumpling pishaqima:

1. Prepare all the ingredients, fold the dumpling wrappers in half first, if there are too many, you can divide them into multiple operations. Then use a knife to cut it into thick strips first, and then cut it into small cubes with a knife. Shake by hand to prevent sticking together, and place on a plate for later use.

2. Prepare a bowl, put in 1 handful of red dates, 1 handful of raisins, put in 1 spoonful of salt, 1 spoonful of flour, first grasp and mix well with your hands. After grasping and mixing evenly, we add an appropriate amount of water to clean the dates and raisins. The purpose of adding flour is to absorb as much dirt as possible from the folds on the surface of dates and raisins and to clean them more cleanly. Adding salt has a certain antibacterial and anti-inflammatory effect, so that the red dates and raisins that come out of the wash are cleaner. Rinse the washed dates and raisins, drain the water and transfer to a plate. Then use scissors to cut the jujube into pieces and remove the jujube core. Then add 1 handful of dried cranberries and set aside.

3. Put an appropriate amount of cooking oil in a pot, and when the oil temperature is heated to 5, put in the chopsticks to quickly bubble. Put our cut dumpling crusts into the pan in small quantities and many times. Don't put too much at a time, otherwise the oil temperature will easily drop and the dumpling skin will not be able to be fried. Slowly, the dumpling wrappers bulge into small bubbles and float, and we stir them with chopsticks to let them heat evenly and prevent them from frying. The whole process is fried on high heat, and when the surface is fried to golden brown, we can control the oil out of the pan, and the action must be faster to prevent excessive heating and mushy.

4. Put a small half bowl of water in a pot, then add 30g of white sugar and 1 tablespoon of maltose. Bring the water to a boil on a high heat, stir with a spoon while boiling, and melt the sugar and maltose. When everything is melted, we add another 10g of butter and continue to stir with a spoon until the butter is melted. The small snacks made with butter will taste more delicious, but if you don't have it at home, you don't need to add it. Heat until dense bubbles appear, reduce the heat to the lowest, then pour the fried dumpling crusts into the pan, and then add the nuts and other nuts you have just prepared. Stir-fry quickly and evenly to prevent the bottom from sticking. Stir-fry until each piece is evenly coated with syrup, and when it is sticky, it is ready to be cooked.

5. Take a model, put a piece of oiled paper on the bottom, and then evenly sprinkle black and white sesame seeds on the bottom to decorate. Then pour the fried dumpling wrappers and nuts into the model and smooth them with a spoon. Sprinkle an appropriate amount of black and white sesame seeds evenly on the surface to decorate, then cover the surface with a piece of oiled paper, and we use a rolling pin to press it tighter, so that it is not easy to fall apart when cutting into pieces later. Remove the grease paper on the surface, let it cool at room temperature, and now it will be about half an hour. Our dumpling pishaqima is ready, let it cool upside down and take off the mold, and then cut it into your favorite shape with a knife, and you can eat it. Special sweet and crispy, with red dates, raisins, dried cranberries, nutritious and satisfying, much better than the outside sales, it is used to entertain guests during the New Year, it is really good.

Tips:

When you make the dumpling crust and put it in the oil pan, you must not put too much at once, so that the oil temperature is not high, and the fried dumpling crust will not be so fluffy. Also, when stir-frying the syrup, everyone must adjust the minimum heat and keep stir-frying, otherwise it will be easy to paste the bottom, and the taste will not be so good. Finally, the model should be pressed with a rolling pin, so that the finished product will be more stylish.