Homemade curry dumplings light and refreshing, not greasy and not greasy, thank you very much for forwarding

Leather:

Wheat gluten-free flour 500 g, corn starch 60 g, curry powder 150 g

Filling:

300 g of shrimp, 600 g of pork,

seasoning:

100 grams of cooking oil, 5 grams of salt, 2 grams of monosodium glutamate, 2 grams of sugar, 20 grams of light soy sauce, 20 grams of cooking wine, 50 grams of sesame oil, 3 grams of pepper.

method:

1, add 2 grams of salt to the leather and stir well, add boiling water to stir with chopsticks and form a flour, wake up for 10 minutes, fully knead to make a blank for later;

2, wash the meat and control the water chopped into the basin, add diced bamboo shoots, salt, monosodium glutamate, sugar, soy sauce, cooking wine, pepper, a little water to scratch and mix for 3 minutes, then add sesame oil to mix evenly;

3. Pick the blanks into small agents and knead them into a circle, roll them into a skin, wrap them into dumplings and knead them into a semicircle.

4: Spread cooking oil in a frying pan and fry the dumplings until golden brown.