Pork casserole stickers
By VicentaLakin
The pot paste looks like dumplings, but it's better than dumplings. Even when you're new, you can't pack dumplings. Because it doesn't look like it's gonna leak. The material can be adapted to its own taste. Don't worry if you don't squeeze them. And with less oil, the pot smells better than the dumplings, especially the crumbs, with a little vinegar and pepper oil
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Pork casserole stickers
1
Flour in the basin. Add an appropriate amount of cool water
2
We'll start with chopsticks
3
And then you rub your hands in a little smooth, soft bread, covered in wet cloths or a shampoo for about 30 minutes
4
Pumping in the face: a proper amount of fresh water in the meat pie, added to the soy sauce, pelican oil, salt, a little vegetable oil, to the paste
5
Scrambled and dried, cut to the end
6
The herbs are in the meatpot, mixed before they come out. Soup
7
The good pasta is taken out on the board, covered in long strips, and cut into a balanced formulation
8
It's a slightly thin mid-minus
9
Take a proper amount of pork casserole and put it in the middle of the corset
10
Put the skin on the board, squeeze it in the middle, leave a small sip on both sides, and make it a little bit long
11
Put a little oil in the pan on the ground floor, and put all the oil on the bottom
12
The small and medium fire will make the base hard to shape, then pour hot water, so that the water reaches the waist of the pot, then turn the fire, and cover the lid
13
Until the water's completely dry, open the lid, and put a kettle on the surface
14
When the bottom is completely yellow, you can make a pot
15
Eat berry with vinegarPork casserole stickers Make Tips
The dough for potstickers needs to be as soft as dumpling dough, and the wrappers should be the same size; only the wrapping technique is slightly different. Add plenty of water; once the water is added, do not turn the potstickers again to prevent the skins from breaking. Fry them slowly over low heat. When the water dries up, the filling will be cooked. Then, uncover the pot to let the surface moisture escape. When eating, just like dumplings, they taste better dipped in vinegar sauce and chili oil. Personally, I feel there isn't a significant difference in texture between making the dough with cold water versus boiling water, so you can choose according to your preference.