Pork pot stickers
Celery has a crisp taste. After being made into meat filling, it will have a rich taste together with the soft meat paste. This pot sticker will flow juicy when eaten. Because the ends are not sealed, the juice that flows out will soak the outer skin into the flavor. Coupled with the scorched and crispy taste at the bottom, every bite will have endless aftertaste.
Recipe Recommendations
- pork appropriate amount
- celery appropriate amount
- dumpling skin appropriate amount
- chives appropriate amount
- ginger appropriate amount
- sesame appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- pure water appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pork pot stickers
1
Add 1 teaspoon of ginger juice and 1 teaspoon of salt to the meat paste, and pickle for ten minutes.
2
Chop the celery and mix with the meat paste. Chop them together until the celery and meat are completely blended.
3
Add white sugar, soy sauce, soy sauce, pepper powder, chicken essence, edible oil, stir well, and add purified water into the meat filling in three times.
4
Add the meat filling into a dumpling skin. Unlike making dumplings, make the meat filling into strips, but don't top it at both ends, leave a little.
5
Hold the middle first, then put it in your hand, flatten the bottom, and then pinch it to the sides to look better. Leave a mouth on both sides, not too big or too small.
6
Put oil in the pan, never too much. It is better to brush it with a thin layer. Without a brush, you can pour more than half of the spoon in first, then turn the pan and cover it with it. Heat the pan in medium heat and turn. About thirty seconds.
7
Stack the pot stickers in turn and fry them to shape. Water will not soak the dumpling skins until they are rotten.
8
Add water to drown two-thirds of the pot stickers. Bring to a boil over medium heat and cover. Cook until the water dries.
9
Roughly cover the pot, sprinkle chopped green onion and sesame seeds, and dry over low heat with the last bit of water.Pork pot stickers Make Tips
1. Use balsamic vinegar, delicious, chili oil, and salt to mix as a dip. 2. Pure water, add the meat paste in three times, and stir well for each addition until the water is sucked dry by the meat. After the third addition, let it rest for ten minutes. Let the meat absorb water. This is the legendary "fetching water". The meat will be very tender, and the cooked meat will have juice when bitten. 3. Reference quantity: 1 teaspoon of salt, half teaspoon of sugar, 1 tablespoon of light soy sauce, 1/3 tablespoon of dark soy sauce, 1/3 teaspoon of pepper powder, 1/3 of chicken essence, 1 tablespoon of cooking oil, and 1/3 of purified water.