I, pot stickers and fried different in shape, filling and the surface of the raw hair three aspects.

1, shape

The shape of the pot stickers vary from place to place, one is the shape of dumplings, one similar to the corset fire roast. The finished product is filled with soup and oil, yellow color and charcoal, fresh and delicious overflowing mouth.

The shape of the pan-fried dumplings is that of a bun, which is full in form, with sesame seeds and green onions in the upper half, soft and flavorful, and golden and crispy in the lower half of the bun.

2, different fillings

Pot stickers are filled with different fresh vegetables according to the season, making them exquisite and delicious.

Shengjian's filling with fresh pork and jelly-based, full of soup, fresh and rich flavor, but also in the filling to increase corn, chestnuts, shrimp and other varieties.

3, the surface of the birth of different

Pot sticker dough does not need to ferment, cold water, warm water can be used and noodles.

The dough for shengjian is lightly fermented.

The frying methods for potstickers and shengjian are exactly the same.

1, fried with a pan, a slight layer of oil, the pot stickers or fried neatly arranged, one by one, frying should be evenly sprinkled with some water.

2, cover the pan, frying two or three minutes, and then sprinkle water. Fry and cook for two to three minutes, and then sprinkle water once more. At this time you can drizzle a little oil.

3, the last oil and water poured out, fragrant potstickers or fried on the completion. If it is raw fried, sprinkle sesame seeds and chopped green onion on top before removing from the pan.

Shengjianbao practice ?

1, and noodles.

Make a dough with the prepared low-flour, yeast, baking powder and milk, then cover with plastic wrap and let it rise for 20 to 30 minutes.

2. Prepare the meat filling.

Mix the meat. 200 grams of meat add 2 grams of yellow wine, 2 grams of soy sauce, 4 grams of dark soy sauce, 3 grams of salt, 4 grams of sugar, white pepper, a little bit of horseshoe (not available), 60 grams of green onion and ginger water and beat vigorously (must be added).

Note, onion and ginger water should be added in small quantities, each time beating until the meat to completely absorb the water and then add again. Chill the meat mixture in the refrigerator for 30 minutes.

Cut the meat jelly into small pieces and mix with the meat mixture.

3. Make onion and ginger water. The small onion, ginger chopped minced soak water can be.

4. When the dough is ready, start wrapping the buns. After the package is ready, a little more time to wake up a little bit, you can fry.

5, flat bottom non-stick pan with oil, and then the buns evenly placed into the pan.

Fry the buns on high heat until the bottom of the buns are colored and shaped, then add water to 1/2 of the buns, cover and fry on medium heat for 2 minutes. Open the lid and sprinkle sesame seeds, then cover with a lid over low heat for 2 minutes, open the lid again and sprinkle chopped green onion, then continue to cover and fry for 1 to 2 minutes, when you hear crackling in the pan (the water is basically dry), turn off the heat and let it simmer for 2 minutes or so, then you can eat it!

Next Kitchen - Pan Fried Buns