Cut the kneaded dough into 60 pieces, use a rolling pin to roll it into a dough with a thicker middle and slightly thinner edges. Wrap each piece with filling and shape into pleated dumplings.

Place the pot sticker dumplings into a greased and hot pan and fry for half a minute before preparing the beef.

Chop the beef into pieces, add cooking oil, cooking wine, light soy sauce, and pepper, and mix well. Similarly, as I mentioned when answering other questions, add egg whites, stir, and mix thoroughly.

Egg white is the key to tenderizing beef.

At the same time, add minced ginger and minced garlic, double to remove the fishy smell and add water to the pot. I work in the kitchen for more than ten years. Beef pot stickers are one of the eight specialties of Jinling and Qinhuai. They use beef as filling, wrap them into dumplings with dough, and fry them in an oil pan.

When golden brown, serve on a plate.

This sweet and salty snack is tender on the top and crispy on the bottom. The beef filling is delicious and has a unique taste.

Features: Brown and crispy on the outside, beef pot stickers on the inside are one of the eight specialties of Jinling and Qinhuai. They are stuffed with beef. After being wrapped into dumplings with dough, they are fried in an oil pan until golden brown and then served on a plate.

This sweet and salty snack is tender on the top and crispy on the bottom. The beef filling is delicious and has a unique taste.

I also like to study various delicacies. Pot stickers are a delicacy that seems simple but is actually very particular and requires certain skills. Especially beef pot stickers, from kneading the noodles to making the stuffing, everything is very particular. I will tell you about it below.

The making process of beef pot stickers: 1. Chop the main ingredients into mince, or ask the stall owner to stir them into minced meat. Wash the ingredients and mince them.

2 Add salt, cooking wine, green onion, ginger and other ingredients to the beef tenderloin, add eggs and stir, then add water and stir until the water is absorbed by the meat.

(Note that the water should be added little by little) 1/3 of the height, cover and fry until the water is added to the cooking wine and stirred for a while.

Then add 3 grams of salt (two small spoons for eating are enough. After adding two small spoons of salt, you can use chopsticks to dip a little meat filling. If you feel it is not salty enough with your tongue, you can add some salt. Don’t eat it too salty.

Good for the body.) 5 grams of chicken essence (twice the salt and a little less.