All delicious, in fact, are dumplings. The two are just made differently. The real difference between potstickers and fried dumplings is that the authentic practice of potstickers is raw dumplings rather than cooked dumplings! Potstickers, also known as raw pan-fried, potstickers practice is raw dumplings directly into the pan fried. Pan-fried dumplings, on the other hand, are steamed and then fried. The taste of the skin is different in terms of toughness.

A, pot stickers:

Main ingredients: wheat flour 250 grams, pork (fat and thin) 250 grams, 200 grams of cabbage;

Seasoning: ginger 5 grams, 5 grams of green onions, 3 grams of salt, 3 grams of soy sauce.

Practice: 1, flour into a large bowl, add boiling water and mix well, rolled into a flour dough, cover the surface with a wet cloth, about 30 minutes, then roll the dough into strips, cut into small grains, and pressed into a round flour crust with a small wooden stick or round money mold.

2, cabbage, wash, cut small grain, with boiling water for 3 minutes, fish out of the cool, filter the water, pork wash, chopped into minced meat, into the cabbage, minced ginger, green onion, salt, soy sauce with the mix into the filling.

3, put the filling into the round skin, wrapped into dumplings.

4. Put the wrapped dumplings into the pan and arrange them so that there is space between them.　　5: Add half a bowl of water, slightly more than the bottom of the dumplings.

6. Add a few drops of cooking oil to prevent the dumplings from sticking to the bottom.

7. Cover the pan with a lid and cook until the water is almost dry. 8. Pour in cooking oil, the amount of cooking oil at this time is about the same as frying food on a regular basis. 9. Fry the dumplings on medium heat until the bottom of the skin turns golden brown. The first time only need to use a few drops on the line, the second time you can put a little more, fried dumplings can also be reused after pouring out. Second, dumplings: several dumpling filling practices

(a) cabbage stuffed dumplings

Materials;

cabbage, pork, flour, eggs, salt, soybean oil, peppercorns, soy sauce, mixing stuffing ingredients, the old broth

Practice: 1. cabbage washed, chopped, sprinkled with salt, sand out the water, squeezed and set aside.

2. Pork cut into mince, add chopped onion and ginger, seasoning mix, add cabbage.

3. Flour with an egg and water and salt into a slightly hard smooth dough, wake up for half an hour, and then knead smooth, pulled into small doses, rolled into dumpling skin.

4. Pack the meat stuffing, boil the water until the water boils, then add some cool water, repeat three times.

Tips: Adding egg and salt to the dumpling noodles will make the dumpling skins smoother and more al dente, and make them as hard as possible.

(2) three fresh dumplings filling

Materials: 300 grams of fresh meat, 200 grams of shrimp, 15 grams of green onion, 500 grams of asparagus

Seasoning: salt, monosodium glutamate, egg white, cornstarch, (shrimp sizing)

Methods: 1, asparagus blanched and cut into small pieces, sized shrimp with cornstarch;

2, the above materials and meat mixture, add seasonings and mix well. Mix, add seasonings and mix well.

Tips The main ingredients can be combined and replaced with sea cucumber, crab, fungus, etc. as you like.

(C) pork and leek dumplings

Materials

pork, salt, five-spice powder, soy sauce, cooking oil, sesame oil, cooking wine, leeks, flour

Methods 1, pork minced, add two tablespoons of water and beat it in one direction, add salt, five-spice powder, soy sauce, cooked oil, sesame oil, cooking wine and beat it, and then marinate it for a while in the refrigerator;

2, wash leeks with water, add salt, five-spice powder, soy sauce, cooked oil, sesame oil, and wine, and then marinate for a while.

2, leek wash, wipe the knife cut into minced;

3, flour and moderate amount of water and smooth dough, covered with plastic wrap and let stand for half an hour;

4, leeks into the minced meat and mix well;

5, kneaded the dough into long strips, pulled into a small dose, rolled into a dumpling skin;

6, wrapped in dumpling skin can be stuffed.

(D) leek and egg steamed dumplings

Materials

Flour, leeks, eggs, fungus, salt, seasoning oil, pepper, sesame oil, seafood soy sauce,

Methods 1. Boil water to scald the noodles

2. Cool a little, then use your hands to form a dough, cover with molasses and molasses, molasses process of mixing the filling

3. 3 beaten eggs, scrambled. Add enough salt to scramble the eggs and break them up. Enough salt refers to the salt content of the entire filling

4. Chopped fungus and put into the eggs

5. Chives cut into minced into a pot, add the seasoning oil and mix well. (This step is very critical Oh)

6. Scrambled eggs and fungus into the leeks, put some pepper and seafood soy sauce seasoning. After mixing well, the filling is ready, this time also molasses almost, start wrapping it

7. The surface pulled into a moderate size of small doses, slightly larger than ordinary dumplings

8. Brush the bottom of the dumplings with a little oil, rows into the steamer on the fire to start steaming

9. Fifteen minutes, the dumplings steamed, eat

(E) Cilantro stuffed dumplings

Materials

Materials

Cilantro, cilantro, cilantro and other ingredients

This is a very important step in the development of the Chinese medicine industry, but also in the development of the Chinese medicine industry.

Coriander, meat, thirteen spices, sesame oil, salt, flour, eggs, chicken essence, soy sauce, onion and ginger

Practice 1. cilantro washed and chopped, mixed with sesame oil to be used, the meat add onion and ginger foam, salt, chicken essence, soy sauce, pepper oil, stuffing or thirteen spices to taste.

2. package when the cilantro and meat mixed together on the line, filling with an egg so that the cooking out of the filling will not be too loose and out of the water

3. flour with water, a little salt and an egg, kneaded into a smooth dough to wake up for 20 minutes, and then kneaded into long strips and cut into small doses of rolled out into dumplings skin filling.

4. When the water boils, cook the dumplings for three minutes.

(F) Mushroom and Pork Dumpling Stuffing

Ingredients

200 grams of fresh pork, 1/2 cup of diced mushrooms, 2 tablespoons of crispy green onion, 1 tablespoon of salt, 2/3 tablespoon of sugar, 1 tablespoon of white pepper, and 2 tablespoons of five-spice powder

How to make the dumplings 1) Combine all the ingredients with the seasoning in a container

2) Stir to mix evenly.

(7) Wasabi Seafood Dumpling Stuffing

Ingredients

250g fresh meat, 5 shrimps, 2 tbsp finely chopped green onion, 1/2 tbsp wasabi, 1/3 tbsp salt, 1/2 tbsp sugar, 2 tsp white pepper powder

How to make the dumplings

1. Wash the shrimps, pick the intestines off, and cut them into cubes.

2. Combine the diced shrimp with the rest of the ingredients and all the seasonings in a container and mix well.

(H) Dumplings stuffed with cauliflower and fungus

Materials: zucchini, dried cauliflower, carrots, dried black fungus, eggs, dumpling skin.

Seasoning: salt, soy sauce, chicken broth.

Practice 1, zucchini, carrots, respectively, with a tool to rub into the wire, rubbed with salt and placed a few moments, and then wring out the water

2, cauliflower, black fungus, respectively, soaked and then chopped

3, the pan into the oil, the egg into the egg and then stirred into a tender egg sheng out

4, put some oil will be yellow cauliflower and black fungus into the chopped stir-fry a few moments

5, add a few minutes to stir fry

5, and then add a few minutes to stir-fry a few minutes.

5, add the water wrung out of the zucchini and carrot julienne and stir fry again, add a little salt, soy sauce and chicken broth, and finally the scrambled eggs into

6, mix well

7, out of the cool to be used

8, take a dumpling skin, put in the stuffing

9, wrapped can be

10, boiling water, steaming for 10 minutes or so can be, and then dipping some You can then dip some of your favorite seasonings on it

(9) Fresh Scallop Dumplings

Materials

Dumpling mix, water, meat, chives, scallops, scallions, salt, oil, ginger, five-spice powder, chicken broth, soy sauce, peanut oil, sesame oil

Practice 1. mix dumpling mix with lukewarm water at the ratio of 2:1 and put a little bit of salt, so that the noodles have a tendon and the noodles are good and wake up for 1 hour.

2. chopped green onion and ginger, add to the meat mixture, add soy sauce, chicken broth, five-spice powder, peanut oil, sesame oil, mix well , to the package time into the chopped leeks and scallops.

3. Then the dumplings.

4. Three open boiled dumplings, you can get out of the pot.