Many people also make pot stickers at home, but there are many unsuccessful cases. In the frying process, some people put flour water and some people put starch water, and the results are not good. The following Phillips will share with you the correct method of pot stickers to ensure that the pot stickers you make according to my method are golden, crisp and not burnt, and the fillings are delicious and delicious.
① Put 500g flour and 2g alkaline flour into the basin, add 1 spoon salt to increase the bottom flavor, pour a small amount of 270g warm water for many times, stir while pouring, until there is no dry flour, and the dough is still hard. Try to achieve "three lights"-basin light, surface light and hand light.
(2) Cover the lid, seal and wake up for 20 minutes, and then continue to mix the dough after 20 minutes. After proofing, the dough is much softer and can be easily kneaded into smooth dough.
(3) Then cover the lid and seal the dough for 30 minutes. This time, the dough is made to increase the ductility of the dumpling skin and facilitate filling later.
(1) Prepare 250g of pork with three parts fat and seven parts lean, clean it, cut it into large pieces, put it into a meat grinder and beat it into minced meat, then add a proper amount of Jiang Mo, chopped green onion, salt and thirteen spices, and then add 1 egg, and stir it evenly in one direction, so that the egg liquid is fully absorbed by the minced meat and fully blended.
(2) Then add 2 tablespoons of cooked oil to the meat stuffing and stir evenly, so that the meat stuffing is more moist.
(3) Finally, add 80g leek segments, where only leek leaves are needed, not leek stalks, which are easy to burst the pot stickers. You can also add other dishes.
You can also make vegetarian stuffing, and the modulation method is similar.
① Take out the awakened dough, flatten it with the palm of your hand, then sprinkle some dry flour on it, spread it evenly, cut it into long strips, rub it into round strips, and then divide it into uniform flour.
(2) flatten the dough by hand, and then roll it with a rolling pin to make it round and even in thickness. (Cover temporarily unused dough with a wet cloth to prevent it from drying after water loss.)
(3) wrapped in meat stuffing, which is different from the method of wrapping jiaozi. The wrapped meat stuffing is as long as possible, which is convenient for wrapping pot stickers. Wipe some water on the mouth, and then gently pinch it.
① Prepare flour paste. According to the ratio of 1:2, add starch and flour, then pour 3 times of cold water, stir well and then pour 2 spoonfuls of cooked oil.
(2) Prepare an electric baking pan or pan, brush the cooking oil evenly at the bottom, fill the pot stickers neatly, fry the bottom with low fire until golden, and then pour in the flour paste. The flour paste can reach half the height of the fried dumpling. Fry on low fire for about 6-8 minutes. After the flour slurry is boiled dry, you can take it out of the pot and put it on the plate.
3 prepare for dipping. Add 1 teaspoon of light soy sauce, 2 teaspoons of chili oil and 3 teaspoons of aged vinegar into the bowl and stir well.
The pot stickers made in this way are very golden and beautiful in color. The crispy skin and tender meat are dipped in the juice, which is really comfortable to eat. My family makes them several times a month and the children like them very much.
Finally, you are welcome to pay attention to @ Xiaofei Cuisine, share home-cooked delicacies with you every day, go to the kitchen with me, make your dining table richer, and let's make a happy meal!
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