I have always liked pot stickers, but I either felt that the oil was not clean or the meat was not fresh, so I simply made it myself.
In terms of packaging method, the pot stickers in the north are generally open, while the pot stickers in the south are not open and are shaped like dumplings, with a crescent shape.
Pork and green onion stuffed pot stickers
By RyleighRatke
Recipe Recommendations
- minced meat 500g
- green onions a
- medium-gluten flour 500g
- eggs a
- ginger one
- salt appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
Steps for Pork and green onion stuffed pot stickers
1
Raw material diagram.
2
Cut the ginger and green onions into the minced meat.
3
Add an egg and stir well.
4
Add appropriate amount of cold boiled water and stir constantly.
5
Pour the flour into a bowl and pour 2/3 of the boiling water.
6
When the flour is mixed into cotton wool, add 1/3 of the cold boiled water.
7
Knead into a smooth dough, cover with a damp cloth and wake for 20 minutes.
8
When the dough is processed, add salt, soy sauce, cooking wine, salad oil, and cornflour to the previously mixed meat filling to taste.
9
After waking up, squeeze the dough into evenly sized doses.
10
Pat a layer of flour on the front and back of each dose and flatten it to prevent sticking.
11
Use a rolling pin to roll each dose into skin with a thick middle and thin outside.
12
Add the mixed filling.
13
Wrap it in a pot sticker shape.
14
Pour the base oil into the pan and add the wrapped pot stickers, leaving a certain gap in the middle. Cook on low heat until the bottom is slightly yellow.
15
When the bottom is slightly yellow, add boiling water. If the water has not touched the pot sticker, cover the lid, and turn to high heat.
16
When you hear the sound of "sizzling" oil, it means that the water has been boiled dry. At this time, turn to low heat and fry for another minute.Pork and green onion stuffed pot stickers Make Tips
1. Add eggs to make the meat paste smoother. 2. Add the cold boiled water in step 4 in several times, stir once, add it again when the meat is strong, and so on until the meat is fully dispersed into a mud. 3. The pot sticker skin should be ironed, that is, first use 2/3 of boiling water, and then use 1/3 of cold boiling water to make a smooth dough. This kind of skin tastes good. 4. The dough will be softer after waking up. 5. The seasoning of the meat filling must be carried out after the dough is processed, otherwise water will emerge when adding salt. 6. The purpose of adding salad oil and cornflour to the meat filling is to wrap the juice, so that the fried pot paste filling will have juice and the filling will be more tender. 7. Leave a certain gap when you put the pot stickers into the pan, otherwise it will stick after frying. 8. Step 16, turn to low heat and fry for another minute to make the bottom more crispy.