Chinese Fried Leek Dumplings
Jiu Cai Shui Jian Bao is Taiwanese pan-fried buns full of leeks as well as dried shrimp. Pan-frying the buns the same way as potstickers is the most effective way to make the bottom crispy and the top soft. The bottom becomes extremely crisp while the steamed top remains warm and crunchy. For those who don’t like dried-out shrimp, you will not taste an overly shrimpy taste.
Two Sorts Of Dumplings
For Chinese individuals, dumplings are mostly steamed. Boiled dumplings are soft and also juicy.
Fried dumplings or also called pop-stickers. Fried dumplings are a lot more crunchy than boiled. Also a very popular dish throughout China, mainly as road food or a side meal.