Pot stickers are similar to fried dumplings, but the pot stickers with an open mouth are unique. Pot stickers are generally open at both ends, so you can pack more stuffing if you don't fit in, and the larger the bottom area makes the taste more crispy. Fried dumpling is a popular snack in the north, but it is not easy to make it with thin skin and crispy bottom. Today, you can learn to make a perfect fried dumpling with me, and you can make it yourself at home ~

Frozen fried dumpling

Ingredients: 5g flour, 5g yeast, 15g pork stuffing, 2g celery, 2 mushrooms, oil, sesame oil, soy sauce, salt.

2. Add soy sauce, salt and oyster sauce to the meat stuffing, and then add chopped ginger and onion into the meat with seasoning noodles and mix well.

3. Wash celery and shiitake mushrooms, control water, chop them up, pour them into the meat stuffing, add sesame oil and mix well to make stuffing.

4. Fill the leather bag with stuffing, knead it in the middle, with openings at both sides, and put it in a pan that is evenly oiled until it is full.

5. pour in 3g of cooking oil, cover and fry for 5 minutes, then pour in 2g of flour soup, that is, add a little flour into clear water and stir it into flour soup.

6. Cover and simmer with steam, then pour in 3g cooking oil, cover and simmer for 5 minutes, and when the bottom is brown, remove from the fire.

pork and scallion pot stickers

ingredients:? Pork stuffing, salt, soy sauce, cooking wine, white pepper powder, allspice powder, chopped green onion, Jiang Mo, sesame oil, oil and clear water

Practice:

1. Add minced green onion, ginger, salt and pepper, eggs, allspice powder, soy sauce and cooking wine into the meat stuffing, stir well with sesame oil, and beat it with a little clear water to make it sticky.

2. put a proper amount of meat stuffing into the dumpling skin, brush the edges of the dumpling skin with clear water, and pinch the two skins firmly, so it is not necessary to wrap them all.

3. Apply proper amount of oil to the frying pan, put the pot stickers in a compact order, cover the lid and start frying.

4. After frying for 1 minute, boil a little water and cover the pot tightly to continue frying; After frying for 2 minutes, cook a small amount of water again. After two or three minutes, when the water is exhausted, shovel it out with a shovel. Enter text

leek pork fried dumpling

Ingredients: 5g ground pork, 25g leek, 2 dried mushrooms, 2 tablespoons XO sauce, 2 tablespoons soy sauce, 1 egg, 5 shallots, 1 ginger, 2 tablespoons cooking wine, 4 tablespoons sesame oil, 1 tsp white pepper, sugar and salt

Practice:

2. Add sauce, eggs, chopped green onion, ginger, soy sauce, cooking wine, white pepper and sugar to the pork, and beat it in the same direction until it becomes sticky. Add about 1ml of water soaked in mushrooms several times, and continue to beat the meat until it absorbs all the water.

3. Dice the soaked mushrooms, cut the leeks into pieces, add the meat stuffing, add sesame oil and stir slightly, then add some salt to taste and mix well.

4. Knead the dough into long strips, then divide it into 16 equal small doses and roll it flat.

5. put a proper amount of stuffing on the skin, shape it into strips, knead the top of the skin, and open the two ends to make the bottom of the fried dumpling rectangular.

6. put the wrapped pot stickers in a pan, fry them first, then cook them, and finally fry them until the bottom is golden and crisp. Input text

Bao Qin's crispy fried dumpling with fresh meat

Ingredients: pork stuffing, Bao Qin, onion, ginger, sesame oil, salt and flour

Practice:

1. Chop the pork into paste, and add seasoning to the water; Bao Qin selected leaves, washed and broken into small pieces, blanched in boiling water pot for 2 minutes, fished out cold water, drained the water, and cut into small pieces.

2. Add vegetables, meat, chopped green onion, Jiang Mo, sesame oil and salt.

3. Sprinkle the boiling water on the flour in a circular way, quickly stir it evenly into a loose dough, then add cold water, knead the dough evenly, cover it with plastic wrap, and let it relax at room temperature for 2 minutes.

4. The loosened dough is cut into even small doses, rolled, stuffed, folded and pinched, with two ends reserved.

5. put about 1 tablespoon of oil in the pan, spread it evenly, and then discharge the pot stickers into the pan. Heat them on low heat, and pour all the flour and water into the pan. The flour and water should completely contact the pot stickers.

6. Cover the pan and continue to fry for 8-1 minutes. When there is a noise in the pan, it means that the water is about to dry. Open the lid and observe. If the flour is boiled until golden brown, put it on a plate and put it upside down.

Spicy cabbage pot sticker

Ingredients: spicy cabbage, pork belly, shallot, dumpling skin, white sugar, 1 teaspoon of soy sauce, sesame oil, a little salt, 1 teaspoon of Korean hot sauce

Practice:

1. Chop pork belly into meat stuffing; Dice spicy cabbage and chives respectively.

2. Add spicy cabbage into the meat stuffing, stir well, add sesame oil, soy sauce, salt, white sugar, Korean hot sauce and pepper, mix well and marinate for 5 minutes, then add chopped chives into a bowl and stir until the best.

3. Put some stuffing in the middle of dumpling wrappers, and pinch the upper and lower wrappers to make an unsealed jiaozi.

4. Heat the pan, put a layer of oil on the bottom of the pan, put the pot stickers in, cover the pan and fry for 2-3 minutes. 5. When the dough is cooked and the bottom is browned, pour a little water starch, then cover it, fry until the bottom is browned, and the water in the pot disappears.

celery pot stickers

Ingredients: flour, water, celery, minced meat, onion, ginger, sweet noodle sauce, oyster sauce, soy sauce, salt and sesame oil

Practice:

1. Wash celery, chop it; Beat the minced meat with a little water and salt, add chopped green onion and Jiang Mo and mix well.

2. add 1 tablespoon sweet noodle sauce, 1 tablespoon oyster sauce, appropriate amount of salt, a little soy sauce and light soy sauce to taste, and add celery and mix well.

3. add water to the flour, knead it into a ball, let it stand for 3 minutes, and then roll it out.

4. Take a piece of leather, wrap it with a little stuffing, fold it in half and pinch it tightly, leaving openings on both sides, so there is no need to pinch it.

5. Heat a small amount of oil in the pot, put the wrapped pot stickers, add a small amount of water and cover.

6. After the water is boiled, continue to fry with low fire. After two or three minutes, sprinkle a little more water, fry for another two minutes, sprinkle a little more water, or spray a little more oil, and fry until the bottom is golden yellow and the periphery and upper part are slightly soft.

Wax gourd mutton fried dumpling

Ingredients: mutton, wax gourd, dumpling skin, egg white, chopped green onion, Jiang Mo, pepper water, refined salt, water starch and oil

Practice:

1. Wipe the wax gourd with a little salt to kill off water, and dry and chop it; After washing the mutton, cut it into small pieces and chop it into meat stuffing.

2. Take a large bowl, mix the minced meat, minced onion and ginger, and 1 egg white in the same direction, add pepper water in several times and mix well, add the wax gourd stuffing, add 2 spoonfuls of salt and a little cooking oil, and stir in the same direction until strong.

3. Put some stuffing in the middle of dumpling wrappers, and pinch the upper and lower wrappers to make unsealed jiaozi green body.

4. Heat the pan, put a layer of oil on the bottom of the pan, put the pot stickers in, cover the pan and fry for 2-3 minutes.

5. When the dough is almost cooked and the bottom is browned, pour in a little starch, cover it, and simmer for 5 minutes, until the bottom of the fried dumpling is browned and the water in the pot disappears.

Pan-fried cabbage patch

Ingredients: pork tenderloin, dumpling skin, starch, cabbage, mushrooms, oyster sauce, soybean sauce, sweet noodle sauce, bean paste, onion, ginger and garlic

Practice: 1. Cut pork tenderloin into cubes and marinate with starch oyster sauce for 2 minutes.

2. soybean sauce, sweet noodle sauce and bean paste are mixed with appropriate amount of water to make sauce (2: 2: 1 ratio).

3. put a proper amount of oil in the pot, add onion, ginger and garlic, add diced meat and stir-fry. when the meat turns color, pour in the prepared sauce, simmer until the juice is collected and serve.

4. Blanch cabbage and mince mushrooms, and season with the prepared meat sauce.

5. Take a dumpling wrapper, put the stuffing on it, and pinch both ends of the wrapper. 6. Pour the right amount of oil into the pan, put it into the pot stickers, and turn to low heat for frying.

6. add water and vinegar to the flour to make juice. when the bottom of the pot stickers turns golden yellow, pour in the prepared vinegar juice of flour, which is about one third of the pot stickers. boil the juice, sprinkle with shallots and serve.