Pot sticker (translated as PotSticker on Baidu, translated as PanFriedDumpling in the UK and Australia) is a kind of fried fillings. Most of them use pork fillings as a regular product and are served with different fresh vegetables according to the season. Generally, the pot stickers are moon-bud shaped and have a dark yellow bottom, which is very crispy. The shapes of pot stickers vary from place to place. In addition to the crescent shape, Tianjin pot stickers are most famous for their badd-on fire.
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, Cixi went to the back garden to admire flowers and smelled a fragrance coming from outside the palace walls. So he walked out of the palace curiously and saw someone frying dumplings with golden noodles. After tasting it, he felt that the dumplings were crispy and juicy and quite delicious. Later, I learned that these were discarded dumplings in the imperial kitchen. Because they were cold and stuck together, they were not easy to cook with water, so they were fried and eaten hot. By accident, the discarded cold dumplings became an unexpected delicacy.
fried dumpling
Recipe Recommendations
- dumpling skin appropriate amount
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for fried dumpling
1
Make dumplings first.
2
Shanghai people like to eat pot stickers with meat stuffing with some shrimp, so this time they specially put a lot of shrimp. Add carrots to give the stuffing a natural sweetness.
3
Made dumplings.
4
After the dumplings are wrapped, place a thin layer of oil in the pan, and then stack the dumplings neatly. Note: Make sure the bottom of each dumpling is covered with oil. Turn on high heat for half a minute, bring the oil to a boil, then pour half a bowl of water along the edge of the pan to drown one-third of the dumplings. Then cover the lid and cook over high heat, without opening the lid during this period.
5
When the water is about to dry, pour water mixed with flour and vinegar once along the gap between the pot sticker. The purpose is to make a layer crispy under the pot sticker, fry it over low heat, and see that the bottom is persimmon red.
6
The Japanese dumpling skin I used may be made of crystal skin, and the pot sticker made has an unexpected transparent effect.
7
Let's take a look at the bottom of the pot sticker. It's really burnt and crispy. You won't let go even if you slap it.
8
Dip it with some vinegar and take a bite. There are so many shrimps. Unfortunately, most meat meats in the UK are not fat, so there is not much soup. Next time I make it, make sure to add the pork ribs soup jelly I keep in the refrigerator so that there will be soup.