wheat flour

200 grams

dumpling flour

100g

Chopped meat

200 grams

Green-skinned zucchini

2 pieces

condiments

oil

Proper amount

salt

Proper amount

energy

Proper amount

Welsh onion

Proper amount

oyster sauce

Proper amount

five spice powder

Proper amount

pepper

Proper amount

sesame oil

Proper amount

step

1. Mix whole wheat flour and jiaozi flour according to the ratio of 2: 1, and add appropriate amount of water;

2. Knead into a slightly hard dough, cover it with plastic wrap and simmer for 30 minutes;

3. Add a proper amount of salt, Jiang Mo, chopped green onion, spiced powder, pepper and oyster sauce to the meat stuffing, stir in one direction and marinate for ten minutes;

4. Knead the zucchini into filaments;

5. Add appropriate amount of salt for curing;

6. Put the shredded zucchini with most of the water squeezed out into the meat stuffing, and then add a proper amount of sesame oil;

7. Stir evenly in the direction just now, so that the filling is ready;

8. Press the baked dough into the same dosage;

9. Roll into a round piece with zucchini meat in the middle;

10. Squeeze the top without sealing both sides, and wrap other pot stickers in the same way for later use;

1 1. Heat the pot, put the pot stickers away, and then add a proper amount of water and oil;

12. Cover, cook for three or four minutes, uncover, and collect juice over high fire;

13. When the water is almost dry, turn to low heat and slowly fry the pot stickers until golden brown;

14. Pan and plate.

skill

1.？ I used whole wheat flour and jiaozi flour in a ratio of 2: 1. Jiaozi powder can be used directly. The color will be more beautiful than whole wheat flour white; The dough is slightly soft, generally 0.5 times that of water. Of course, depending on the amount of flour; ? Cover the mixed flour with plastic wrap for 30 minutes;

2.？ You can make stuffing at this time. I used zucchini meat stuffing. Add salt and oyster sauce to the meat stuffing in advance. Be sure to add some spices, etc. Rub the shredded pumpkin again, it is slightly thinner and tastes better; ? When you're ready, add some salt and marinate it. Squeeze out most of the water, not completely; Finally, put it into the meat and stir it. Add some sesame oil to lock the remaining water;

3.？ Filling is easy. Because there is no need for edge sealing, relatively speaking, more stuffing can be wrapped. The requirements for the shape of rolling surface are not high;

4.？ When frying in a pan, heat the pan first. Then put the pot stickers. Add appropriate amount of water and oil, cover and cook for three or four minutes to make it mature; ? Uncover the lid and collect water with fire; ? When the water is almost dry, turn to low heat, pay attention to observation and slowly fry until the bottom is brown.