Beef potstickers practice 1: 100g flour, 150g minced beef, 150g cabbage, 1 egg, 1 tablespoon finely chopped green onion, 1 teaspoon chicken broth, 1 teaspoon sugar, 1 teaspoon light soy sauce, 2 teaspoons sesame oil, 1 tablespoon oil. Place the flour in a pasta bowl and slowly pour 15ml boiling water into the bowl and mix well. Then slowly add 30ml of cool water, mix well with your hands, knead into a dough, wrap in plastic wrap and leave to rise for 20 minutes. Wash the cabbage, drain and chop into minced cabbage. You don't need to squeeze the juice out of the minced cabbage, so that the potstickers will be full of flavorful juice when you bite into them. Beat the egg in a bowl. Mix the minced beef with the chopped cabbage, add the beaten egg and chopped green onion, season with chicken seasoning, sugar, dark soy sauce and sesame oil, mix well with your hands, then stir with chopsticks in one direction until the filling becomes sticky, marinate for 5 minutes. Divide the dough into small pieces and roll them out. Fill each sheet with filling and shape into a dumpling. Pour oil into a pan and spread the oil evenly over the bottom of the pan. Place the wrapped dumplings neatly in the pan. Heat the pan over medium heat and fry for 1 minute, then pour in 50ml of cold water, cover the pan and fry until the pan juices run dry and the bottom of the dumplings are nicely browned.
Beef pot stickers practice two: 500 grams of gluten flour, 3 grams of refined salt, about 70 ℃ 300 grams of hot water, 850 grams of beef, 13 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 5 grams of refined salt, pepper 2 grams of sesame oil 5 grams of green onions 10 grams, 5 grams of ginger, 10 grams of peanut oil. Beef and minced sinew, ginger, green onion are minced, with the pot, plus soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and 250 grams of water and mix well to become a filling to be used. Flour on the board, add refined salt and 300 grams of hot water, evenly and good flour, and spread out to cool (i.e., hot noodles and noodle method), and then kneaded until pure smooth, that is, for the soup noodle skin. Roll the kneaded dough into 60 pieces, then use a rolling pin to make a thicker skin in the center and thinner at the edges, wrap each piece into the filling and pinch it into a pleated dumpling. Put the dumplings into a greased and heated pan, fry for half a minute, add water to 1/3 of the height of the dumplings, cover and fry until the water is dry and the dumplings are cooked, and the bottom is golden brown.
Tips: The amount of water you add when frying potstickers should be especially appropriate, too much is easy to dry the potstickers will be fried, too little is easy to turn the potstickers into boiled dumplings.