He looked at the bottom of the white flour dumplings. They were slowly turning yellow and slightly charred. The fragrance became stronger.
The chives and meat stuffing in the dumplings also seemed to be slowly changing into a color that made one salivate.
Mother Rong didn't fry them like other dumplings. She fried them like they were Guo Ties, adding water into the frying pan such that only one-third from the bottom of the dumplings were covered. Then, they were covered with a lid.
However, they didn't have a pot lid.
Instead, she used her long chopsticks and carefully fried the bottom of the dumpling bit by bit before turning the dumpling over.
She fried the other surfaces of the dumplings into a golden brown color as well.
The sisters-in-law were very experienced in cooking. They kept the fire under control so that the oil on the frying pan would sizzle, but it wouldn't turn mushy.
