Squeeze the casserole

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The skin is 200 grams of ordinary flour, 80 grams of clean water, about 2 grams of salt in flour, and I've chosen a piece of bouquet with a piece of bouquet, two cents and eight cents. I'll change the face of the noodle to a dumpling leather model, pour the flour salt into the noodle machine, put the glass on the lid, slowly press the glass to allow the water to flow slowly, see if the face of the noodles is watered, the noodles are softer than the noodles, and after one and the noodles, it's recommended a manual and face program to make the noodles stronger, swung them up for 10 minutes, and the waking face comes out manually

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With a dumpling model, the edges can be thrown back to the noodle machine and released manually. Noodles

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Crushed dumplings cover to cover the film

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Get the pork out of the skin

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It's a little bit broken in the kitchen

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I'm gonna take it out and cut it down a little bit, and I'm gonna go straight to the cuisine

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Wash the grub twice. Scrap it. Scrap it

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In pork, a proper amount of salt, a small spoon of chicken powder, and two china spoons of water

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It's not like it's the same thing that happens to me

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Plug the gravy and the horse's hoof into the gravy and mix it with some oil; it can't be used immediately. Refrigeration

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Take a dumpling, put a proper amount of meat in it, squeeze it in the middle, and squeeze it in both sides. - Yeah

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Packed pans

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No sticky pot with a little oil, and put it on the sticker

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To the bottom it's slightly fixed, flour water is added and small flaming beams are covered (about 1:10)

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The pots are dry, and a little bit of onions have been pulled out of the plate. Pot

1. The dough for dumpling wrappers should be softer than dough for noodles; if using a noodle machine, it is recommended to add an extra kneading cycle to make the dough chewier. If kneading by hand, knead until the dough is smooth and does not stick to your hands or the bowl, then let it rest for 15 minutes; 2. Rinse the pickled mustard greens to remove some of the saltiness. The meat filling can be chopped by hand or ground by a machine; do not make it too fine or too coarse. Seasoning with chicken powder makes the meat more tender and smooth; 3. The authentic way to wrap potstickers is to leave the two ends open and pinch only the middle together, but you can do as you please; 4. When frying, pan-fry the bottom of the potstickers until set, then add the flour-water mixture until it reaches about halfway up the potstickers. Cover and simmer over medium-low heat until the water evaporates. Shake the pan to detach the bottom from the pan, then flip onto a plate to serve.