Celery and pork pot stickers

1

Make the filling; first chop the celery.

2

Add chopped green onion, ginger, and yellow sauce into the minced pork meat.

3

Pour in about 20 grams of oyster sauce.

4

Sprinkle with a little salt.

5

Sprinkle in MSG and white pepper.

6

Finally, pour in Shaoxing wine and sesame oil, mix well and beat vigorously.

7

After beating, add the chopped celery, mix the pork and celery well and set aside.

8

Dough making: The dough is semi-hot, so first pour 30% boiling water into the flour and stir.

9

Then continue to mix the dough with appropriate amount of cold water.

10

The dough should be slightly soft, and mix it for 10 minutes and knead it again.

11

Roll the dough into thick strips and divide it into dough.

12

Roll out the dough into a round skin and wrap the filling.

13

When wrapping the filling, the dough sheet should be slightly stretched by hand to make it into an oval shape before wrapping the filling.

14

When wrapping the filling, it is advisable to fill it with eight points.

15

Wrap the blanks of the pot stickers one by one.

16

Then place them into the frying pan in batches, neatly and compactly.

17

Put a little oil in the pan and fry it for one minute, then add a little water, cover tightly and simmer for 5 minutes.

18

After simmering for 5 minutes, open the lid, let off the steam in the pan and drop a little oil again for final frying. During the final frying process, constantly move the frying pan back and forth, left and right to make it evenly heated, and fry for about 1 minute.

19

Fry the bottom of the pot stickers until golden and evenly colored, and then serve them out of the pot.

The characteristics of this pot sticker: golden and crispy bottom, soft and moist skin, delicious filling, moderate salty taste. Warm tips: 1. Celery should be cut into fine pieces with a knife. It is best not to chop it with a knife, otherwise the taste will be bad and the grains will not taste crispy and tender. 2. The dough belongs to semi-hot noodles, that is, the flour is scalded with 30% boiling water until it is ripe until sixty-seven, and then cold water is added to form a slightly softer dough. The dough must finally be mixed with cold water to reach a suitable degree. Therefore, don't use boiling water to make it too soft first, and the dough that is scalded until it is fully cooked will not taste good. If the dough is over-hot, it will feel hard when it is slightly cooled after it is cooked. The effect of semi-hot noodles is the best, which can reduce the strength and toughness of the dough. It also allows the pot sticker to remain soft after cooling. This home-cooked delicacy "Celery and Pork Pot Sticker" is ready for friends 'reference!