Pot stickers are a famous traditional snack in China, which are well-made and delicious. While the shape of dumplings is similar, the shape of potstickers varies from place to place, ranging from long, thin dumplings to airy, pouch-like dumplings.

To put it this way, not to mention the shape, pot stickers practice is the raw frying, as the name suggests is the raw time frying, can also be called pan-fried pot stickers, from time to time with water to cover the lid, need to be in the middle of the operation of the water shower. The practice of fried dumplings can be boiled and then fried, you can also fry, add water to cover the lid once mature. This is the biggest difference!

In terms of shape, there are two types of mainstream potstickers, round crust, folded to enclose the filling, the sides are not sealed, the filling is visible in the form of a long strip. There is also, frankly, a large crescent-shaped dumpling. These two practices are "not capsize" frying, intermittent water practice, even if it is a large dumpling pot stickers, but also just fry the bottom of the yellow, is the so-called pot stickers, "one side of the child yellow".

Pot stickers and fried dumplings can not be confused. They are not the same. The biggest difference between pan-fried dumplings and pot stickers is that pan-fried dumplings need to be fried first and then boiled, or boiled first and then fried, in any case, there is no need to boil this process. Pan-fried dumplings are covered with a pot lid to succeed at once, while the pot stickers are mainly used to fry, never add water to boil, during which you need to constantly rotate the pot and uncover the pot to drizzle water, which is the biggest difference between pan-fried dumplings and pot stickers.

Leek meat, egg and shrimp pot stickers practice:

1, warm water with a little salt and dough into a smooth dough, soft and hard with the same dumpling surface, covered with a damp cloth molasses 15 minutes.

2, leeks washed, drained, chopped. Fresh shrimp shelling pick sand line, cut into appropriate dices spare. Eggs add white pepper moderate salt scrambled and standby.

5, meat filling put green onions and ginger, soy sauce, cooking wine, cooking oil, salt appropriate, mix in one direction, strong. Add leeks, shrimp and eggs to the seasoned meat mixture and mix well.

6, molten dough, divided into doses, rolling, filling, just two sides of the mouth do not have to seal. That's why potstickers are a little longer than dumplings.

7. Heat a pan, pour in the right amount of oil and arrange the pot stickers. Cover and heat over medium-low heat for 3 minutes. 3 minutes later, pour a small amount of water into the pan, cover and heat for 2 minutes, then pour a small amount of water into the pan again, cover and continue to heat until all the water has evaporated. The time is about eight minutes.