In the past, Beijingers used to eat by the rich and the poor and the poor, all had their own characteristics! Today we introduce a delicacy suitable for rich and poor, which is "pot stickers".
There are also several types of "pot stickers" in Beijing, such as "pot stickers","pot stickers dumplings","bag dumplings", etc. The "pot sticker" is to use dough to wrap the stuffing and pinch the two ends in the middle without sealing it and paste it directly on the baking pan. The "pot paste dumplings" are wrapped in the shape of dumplings, with the paste and the stew base being tender and tender, and they taste tender and tender with juice. The "bag-burning" means rolling up the filling with dough and frying it on both sides in a baking pan with a little oil. In comparison, the skin is thicker. When eating these foods, they can be served with a bowl of porridge or eaten directly.
To say that "pot sticker dumplings" are the best to eat. They are not like pot stickers and fried bags that dry out when eaten. You have to put a bowl of porridge outside to swallow it, or you can finally use the porridge and then sew it up. Hehe! There is no need for pot paste dumplings, they can be directly used as a staple food... At this point, let's get back to the main story!
Pot paste dumplings
By NealWolf
Recipe Recommendations
- dumpling flour 400 grams
- pork stuffing 200 grams
- cabbage 150 grams
- leek 150 grams
- peanut oil 15 grams
- onion appropriate amount
- Jiang appropriate amount
- yellow wine 10 grams
- soy sauce 15 grams
- chicken powder 5 grams
- pepper a little
- salt a little
- sesame oil 5 grams
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Pot paste dumplings
1
All ingredients.
2
Season the pork filling with salt, soy sauce, rice wine, salt, pepper, and chicken powder, add chopped green onion and ginger and stir well.
3
Then add 100 ml of onion and ginger water in portions and beat the meat filling until it is sticky and strong.
4
Combine the flour with 80 degrees hot water, rub evenly and relax for 30 minutes.
5
At this time, the meat filling has been flavored for 15 minutes. Add cabbage and leeks and mix well. Don't stir hard. Just mix well for a while, otherwise the soup will appear.
6
Coat the frying pan with a brush with oil and set aside.
7
Remove the relaxed dough and knead it evenly, then evenly squeeze into a dough.
8
Wrap the dough into dumplings one by one and place it in the frying pan, making it more compact.
9
Then turn on low heat, cover the lid tightly and fry for 3 minutes.
10
At this time, the temperature at the bottom of the frying pan is basically uniform. Immediately inject one-third of a cup of boiling water and start braising. After the water is dried, add a little boiling water. At this time, the dumplings have begun to expand. Wait until the water is dried for the second time, and then fry them slightly. For two minutes, check that the color of the bottom of the dumplings is uniform and then serve the pan.
11
It takes 10 to 12 minutes to operate before and after the beginning of boiling.