Dumplings is a very favorite pasta, sometimes home production may have a lot of leftover, the next day and then eat the taste will be worse, in fact, there is a good solution is to make it into a pot sticker. The practice of pot stickers is very simple, friends want to know the practice of pot sticker dumplings? Here is how to make potstickers.

Method 1

Ingredients: refined flour, plum meat, celery.

Seasonings: cooking wine, soy sauce, pepper, pepper, green onions and ginger, oyster sauce, salt, seasoning oil, sesame oil.

Directions

1. First, wash and cut the celery into segments, and then blanch it.

2. Then fish it out to cool and square dry, and put it into a manual cooking machine.

3. Make the celery segments very crumbly, because the celery fiber is very thick, crumbly taste good.

4. Then take it out and put it in a container.

5. Do the same with the scallions and ginger.

6. Then put the cleaned plum meat into cubes.

7. Grind the shallots and ginger along with the meat.

8. Put into a large bowl, add wine, soy sauce, pepper, pepper powder, salt, oyster sauce, seasoning oil and mix well into the meat mixture.

9. Grind the `celery meat mixture before mixing together, and finally add some sesame oil and mix well, dumpling filling is ready.

10. Roll out the dough into dumpling skins.

11. Put in the dumpling filling.

12. Wrap the dumplings.

13. Add a tablespoon of cornstarch or cornstarch to half a bowl of water and mix well, the ratio is about 1:12.

14. Heat a little oil in a pan, put the dumplings on the bottom of the pan one by one, and fry the bottom of the dumplings on a low heat until lightly browned.

15. Pour the flour mixture along the sides of the pan, up to one-third of the way up the sides of the dumplings.

16. Cover the pan with a lid and cook over medium-low heat until the bottom is golden brown and the water has dried up.

Tips

1. Although the cooker can chop up the ingredients, it is better to chop them a little bit beforehand.

2. Celery juice is very nutritious, don't throw it away, just use celery juice when you beat the water filling.

3. When you grind the meat stuffing, even the big onion and ginger together, it is better, flavorful, and not afraid of spicy eyes.

4. celery stuffing is easy to water, so first in the celery stuffing mixed with a little oil, you can reduce the water.

5. The proportion of flour water or starch water should be mastered, too much powder, the bottom of the dumplings will be sticky, too little ice flowers.

6. Frying dumplings to get the best time do not leave, to always watch to prevent paste pot.

Practice 2

Ingredients: 250 grams of dumpling skin, 150 grams of leeks, 150 grams of mung bean sprouts, 1 branch of vermicelli, 15 grams of shrimp skin, 2 eggs, salt, chicken broth, sugar, soy sauce, sesame oil in moderation.

Practice

1, the leek cleaned and chopped, fans with warm water soaked soft and chopped. Mung bean sprouts to head and tail washed, egg spread into a cake chopped. Shrimp skin with boiling water to wash three times and drain water spare.

2, the pot of oil fifty percent of the heat put a little ginger stir-fried, and then all the vegetables into the fried for a few moments. Add salt, chicken essence, sugar, soy sauce, sesame oil and stir-fry well out of the pan into the filling.

3, the dumpling skin rolled into an oval, put the filling smeared with a little water and pinch both sides tightly closed, the two ends to reveal the filling can not be sealed.

4, pan brush a little oil row into the pot sticker cover with a lid on medium-low heat frying for two minutes. Add a little water to cover the lid and fry until the water is dry, then add a little water to cover the lid and continue to fry until the water is dry can be removed from the pan.

Method 3

Ingredients: vegetable oil, flour, pork (fat), celery, salt, monosodium glutamate and other seasonings.

Practice

1, pork, celery chopped into a filling, lazy people can also use a blender ha.

2, add salt, monosodium glutamate, pepper, pepper, vegetable oil and mix well.

3, hot noodles to do skin, noodles with a little lard more crispy and more delicious, I add drops of vegetable oil.

4, the package method of rolling out the dough, put the filling folded on it.

5, hot pan, put the oil, put the dumplings into the frying until both sides of the golden brown.

Method 4

Ingredients: 300 grams of gluten-free flour, water.

Directions

1. Slowly add the water to the flour, stirring with chopsticks as you go.

2. Knead into a dough, cover the basin can be appropriate molasses 15 minutes.

3. Large dough can be divided into 2 parts, take one in the center of the hole, with the hand back and forth primed strands of fine.

4. After pulling it from one place, put it on the board and knead it into strips of similar thickness.

5. Use a knife to cut equal-sized pieces of dough.

6. Use a rolling pin to roll out the dumpling skin.

7. Add white pepper, ginger powder, salt, cooking wine, chicken juice and soy sauce to the meat mixture and mix well.

Add the appropriate amount of water, stirring in one direction while adding. Beat the water properly.

Chop the cabbage leaves and add them to the meat mixture and mix well. Season with salt and add sesame oil and mix well.

8. Take a piece of dough, put the filling in the center, pinch it diagonally and leave the sides unsealed.

9. Follow the steps to finish wrapping all the crusts or fillings.

10. According to the ratio of flour:water:vinegar = 1:15:0.5, make the flour vinegar water. Vinegar can be arbitrary some, do not have to be rigid.

11. frying pan in the bottom oil, low heat, yard put pot sticker embryo, low heat bottom frying scorched bottom.

12. Drizzle flour vinegar water, vinegar can be rice vinegar can also be balsamic vinegar. Cover the pot, see the bottom of the water steam can continue to add a little until the fried dumplings can be cooked.

If you want the bottom with a crispy bottom pattern, you can add water about 1/3 at a time, cover the pot until the bottom of the water evaporation, the formation of crunchy skin like a crispy bottom can be out of the pot.

If you want the bottom of the pan to have a crispy pattern, you can add water about 1/3 at a time and cover the pan until the water evaporates.