Beijing Imperial Snack “Fried Triangle”

Taste: Savory; Cooking Method: Fried; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Cooking Beijing Imperial Snack “Fried Triangle”

Add a little salt and baking soda to the flour.

Knead the dough with water at 30 degrees.

Knead the dough into a slightly harder dough, cover with a damp cloth and let it rest for 30 minutes.

Blanch the shredded shiitake mushrooms, bamboo shoots, and wood ear mushrooms in boiling water, then drain and set aside.

Blanch the bean sprouts in boiling water for three seconds, then remove.

Mix the blanched ingredients, season with a little salt, ground pepper, MSG, and sesame oil, and mix well.

After seasoning the filling, add Chinese chives and braised pork, mix well, and set aside.

Take out the rested dough and knead it slightly on a cutting board.

Roll the dough into a strip, pinch into small dough pieces, and flatten.

Use a rolling pin to roll the dough into thin round sheets.

After rolling, cut the dough sheets in half from the middle.

Moisten the edges of the dough sheets with a brush.

Fold and pinch the dough sheets into triangular funnel shapes, fill with the prepared filling.

Seal the edges with your fingers, repeat until all are done, then place on a rack.

Heat oil in a pan to 40-50% hot and fry the filled triangles.

Fry the triangles until golden brown, remove and drain excess oil on paper towels for a moment.

Drain excess oil and serve on a plate.