Puffy and pork pans
By VicentaLakin
A simple bean-pork sticker, and you can taste it at home
Recipe Recommendations
- cowpea 200g
- pork stuffing 200g
- flour 200g
- beef noodles 3 scoops
- soy sauce 2 tablespoons
- cooking wine 1 scoop
- sesame oil 3 scoops
- ginger powder appropriate amount
Steps for Puffy and pork pans
1
flour and water to a slightly hard noodle
2
Pork with three spoons of beef powder (if not chicken), a spoon of wine, two spoons of old smoke, a little bit of ginger powder (or ginger powder) to stir up in one direction, with a proper amount of fresh water in the course of the beating, in small quantities
3
The beans are washed. Take off two heads
4
The soybeans are dry, shredded, mixed with three spoons of soy oil
5
Plumbs mixed with soy sauce
6
The loose, smooth, small potion, a little bit thick
7
Take the proper amount of pie, put it in the middle of the skin, squeeze it on the side
8
i'll put a little oil in the pan
9
When the bottom is shaped, add a third of the water to the pot and cover the lid and boil it
10
When the water's drying up, you pour some oil, and you can fry the pot
11
Put the bottom up on the plate when you get outPuffy and pork pans Make Tips
1. Wash the cowpeas and blanch them for about 1 minute to remove the raw flavor.
2. Do not mix the chopped cowpeas with the meat filling immediately; toss them with sesame oil first to prevent them from releasing too much water.
3. Knead the dough until it is slightly firm.
4. The wrappers can be slightly thicker than regular dumpling wrappers.
5. Add oil twice: the first time is to set the bottom, and the second time is to pan-fry the potstickers again.
6. (Move the potstickers occasionally while frying to prevent sticking.)