There are two concepts of delicious potstickers, one is carefully and finely crafted out of the rich flavor of incense; one is pure color natural simple and real, full of the flavor of the field. The former is the flavor of the restaurant, the latter is the taste of the family. Both are very delicious, can not distinguish who is higher and who is lower.

The potstickers made in the restaurant have three main features that are not good for imitation at home. First, the soup into the filling. Old chicken and duck bones of various materials hanging out of the soup, the first hit into the filling, naturally rich in flavor; two is a special spice oil filling, a variety of spices burned out of the seasoning oil, the family is at most sesame oil; three is a pot of thick fire, outside the burnt taste is full. The family is unlikely to eat a pot sticker to buy a special thick pot and reformed stove.

Family kitchen conditions are naturally very different from the restaurant, but the same can be made with the restaurant as delicious potstickers, and completely different characteristics, the restaurant can not be imitated. The most impressive thing about Puji is that his father made vegetarian potstickers when he was a child, which was called "old turtle kang pot to work" in his hometown, and now it is more uniformly called "pan-fried potstickers", but now the potstickers are made in a pan, and at that time, all families were uniformly formatted with two pots in a wood stove, a big one and a small one, and the big one was for cooking. In those days, every family had a uniform format of a wood stove and two pots, one big and one small, the big one for cooking and the small one for stir-frying. The biggest feature is the pointed bottom of the raw iron pot.

When I was a child, it was rare to eat meat, eggs and tofu, and three times a day, vegetables and carrots. My father was a cook for the county party committee, and now he is called a chef. Occasional Sundays back to us to do a good meal, nothing more than with eggs or tofu, that's as exciting as New Year's Eve. What Puji remembers most is eating pot stickers in the summer. Puji is the youngest in the family. Whenever his father came home, he would naturally be called upon to go to the vegetable field and pick a few gourds or a large gourd. The mother then washed, peeled and brushed the gourds, and rolled them out with flour. The first thing that I did was to make a pot of rice. For a family of seven, I was never given more than 2 eggs to fry and mix into the filling, so I ate them with the excitement and satisfaction of discovering a starry omelette. Later when I made them myself I wanted to make up for my childhood desire to give a lot of eggs, but instead I didn't feel the same way I did back then.

Specific method: shredded gourd, fried egg crumbles, salt, lard, thorn mustard mixed into the filling, wrapped into a long strip, the bottom of the pan with water, along the top edge of the pan mouth pasted on a circle of wrapped pot stickers. Dip the stickers into the water at the bottom of the pan, otherwise they won't stick. Then cover the pot with a lid, high heat for ten minutes, smell the pasta charred aroma, cease fire, lift the lid up the pot. Next to the small pot of tofu soup at the same time ready, together on the table, the family sat around the table, happy to enjoy. The whole family is sitting around the table and enjoying themselves, and so they continue to live in poverty and happiness every day.