Legend has it that the Empress Dowager Cixi liked to eat dumplings very much, but she refused to eat them once they were cold. Therefore, the imperial kitchen had to keep cooking hot dumplings and throw away the cold dumplings. One day, the Empress Dowager went to the back garden to admire flowers and smelled a fragrance coming from outside the palace walls. So she walked out of the palace curiously and saw someone boiling food that looked like dumplings and had golden dough. After tasting it, she felt that the skin was crispy and the filling was juicy. It was quite delicious. Later, I learned that these were discarded dumplings in the imperial kitchen. Because they were cold and stuck to one piece, they were not easy to cook with water, so they were fried and eaten hot with oil.
The stuffing of pot stickers is like dumpling stuffing. It can be meat or vegetarian, pork and mutton, seafood or game. It is just a hobby.
The bottom of the pot sticker is golden yellow, the periphery and upper part are slightly soft, and it is best to be steaming hot. When eating, the skin is crispy and fluffy, and the filling is rotten and crisp. The aroma is fragrant and has endless aftertaste.
Mutton and winter melon pot stickers
Recipe Recommendations
- mutton appropriate amount
- winter melon appropriate amount
- dumpling skin appropriate amount
- eggs appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- refined salt appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Mutton and winter melon pot stickers
1
Ingredients: mutton stuffing, winter melon, dumpling skin seasoning: onion and ginger water, eggs, pepper water, refined salt, water starch, edible oil.
2
Shred the winter melon, add a little salt to remove the moisture, grab it dry and chop it up for later use.
3
Stir the mutton stuffing, winter melon stuffing, onion and ginger water, pepper water, 2 tablespoons of soy sauce, 1 tablespoon of salt, and egg in the same direction, then add a little cooking oil and stir until evenly. (The ratio of mutton to winter melon is 1:1)
4
Put some of the stuffing in the middle of the dumpling skin, squeeze the upper and lower parts of the dough tightly to make unsealed dumplings.
5
Make several green dumplings.
6
Heat the pan, coat the bottom of the pan with oil, place the pot stickers, cover the lid and fry over low heat for 2-3 minutes.
7
When the dough is cooked and the bottom is a little brown, add a little water starch, and cover it.
8
Fry until the bottom is browned and the water in the pan disappears.