Chive pot stickers
By KareemRenner
The bottom of the pot sticker is golden yellow, the periphery and upper part are slightly soft, and it is best to be steaming hot. When eating, the skin is crispy and fluffy, and the filling is rotten and crisp. The aroma is fragrant and has endless aftertaste.
Recipe Recommendations
- leek appropriate amount
- eggs appropriate amount
- shrimp skin appropriate amount
- salt appropriate amount
- edible oil appropriate amount
- water starch appropriate amount
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Chive pot stickers
1
Ingredients: leek, egg, shrimp skin seasoning: salt, edible oil, water starch, each appropriate amount
2
Beat the eggs, stir-fry them, and chop them into pieces. Soak and wash the shrimp skins in warm water.
3
Wash and chop leeks.
4
Mix all the ingredients, add a little salt and cooking oil, and stir well.
5
Put some of the stuffing in the middle of the dumpling skin; pinch the upper and lower parts of the dough tightly to make unsealed dumplings.
6
Heat the pan, coat the bottom of the pan with oil, place the pot stickers, cover the lid and fry over low heat for 2-3 minutes.
7
When the dough is cooked and the bottom is a little brown, add a little water starch, and cover it.
8
Fry until the bottom is browned and the water in the pan disappears.
9
Characteristics: The fried pot sticker is soft and tender on the top and scorched and crispy on the bottom.
10
Characteristics: The fried pot sticker is soft and tender on the top and scorched and crispy on the bottom.