Pot stickers are generally known as pan-fried dumplings, and are usually made by placing raw dumplings in a pan, applying some oil to the bottom of the pan to prevent them from sticking to the bottom, pouring water over the fire, and sometimes adding some vinegar, and simmering them under a lid. The shape of the gyoza varies from region to region, but in Tianjin, the gyoza is usually shaped like a gyoza, and in Japan, it is called "gyoza" (饺子). In Japan, the so-called "gyoza" refers to potstickers, which used to be called "china steamed buns" and are usually sold together with Japanese ramen. Gyoza factories in Japan steam the gyoza and sell them, and Japanese people eat gyoza by frying the cooked gyoza in a pan. Dipping Sauce The usual recipe for dipping sauce is Zhenjiang vinegar, and some people like to add hot sauce. Overseas Chinese restaurants also offer sweet and sour sauce or soy sauce. .knowledge. yahoo/question/? qid=7006052000144 Potstickers Ingredients Half a catty of medium-gluten flour, half a catty of stringy pork, half a grain of cabbage, 4 sprigs of spring onion, and a pinch of grated ginger. Seasonings: Salt and MSG, soy sauce, sesame oil. Practice: First, add the appropriate amount of hot water to the flour and stir several times, then add the appropriate amount of cold water to stir or dough, and then wrap the dough with plastic wrap and let rise for about 15 minutes. Chop cabbage, green onion and ginger, add seasoning and minced meat and mix well. Divide the dough into dozens of pieces and shape them into dough skins (like dumpling skins). Wrap the dough into the filling and shape like a dumpling. Put oil in a pan, arrange the dumplings in order, add water to cover the pan, and fry over low heat until golden brown.

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Potstickers are generally known as pan-fried dumplings, and are usually made by placing raw dumplings into a pan, applying some oil to the bottom of the pan to prevent them from sticking to the bottom, pouring in water over the fire, and sometimes adding vinegar to the pan, and then simmering them under a lid. The shape of the gyoza varies from region to region, but in Tianjin, the gyoza is usually shaped like a gyoza, and in Japan, it is called "gyoza" (饺子). In Japan, the so-called "gyoza" refers to potstickers, which used to be called "china steamed buns" and are usually sold together with Japanese ramen. Gyoza factories in Japan steam the gyoza and sell them, and Japanese people eat gyoza by frying the cooked gyoza they buy in a pan.

To know the history of potstickers, we must know what it is. Nabe is generally known as raw fried gyoza, and is usually made by putting raw gyoza into a pan, applying some oil to the bottom of the pan to prevent it from sticking to the bottom, pouring water over the fire, and sometimes adding some vinegar, and simmering with the lid on. The shape of the gyoza varies from region to region, but in Tianjin, the gyoza is usually shaped like a gyoza, and in Japan, it is called "gyoza" (饺子). In Japan, the so-called "gyoza" refers to potstickers, which used to be called "china steamed buns" and are usually sold together with Japanese ramen. Gyoza factories in Japan steam the gyoza and sell them, and Japanese people eat gyoza by frying the cooked gyoza they buy in a pan. Once you know what it is, it's time to research its history. Gyoza originated from the ancient word kakuni. As early as the Three Kingdoms period, this food was mentioned in the book "Guangya" written by Zhang Yi of Wei. According to the evidence: it is from the period of the North and South Dynasties to the Tang Dynasty "supine crescent-shaped wontons". And the Southern Song Dynasty "dry meat double under the corner of the" development, has a history of more than 1,400 years. It is recorded in the history of the Qing Dynasty that: "On New Year's Day, when it is the first day of the year, the same food is served as a flatbread, which is called "Kako", taking the meaning of the year-end. It is also said: "The first day of every year, rich or poor, noble or lowly, all the dumplings made of white flour to eat, known as boiled meat and potatoes, the whole country is the same, no difference. The rich and noble families, secretly to the gold and silver ingot hidden in the meat and potatoes, in order to divine the success of the family members to eat the person, then the end of the year is very good luck. This shows that people eat dumplings on New Year's Day, a symbol of good luck, to show that the old and welcome the new. In the Qing Barnyard Notes, edited by Xu Ke, it is said, "Dumplings are stuffed with a filling, or called powdered pork - and can be steamed and fried, and boiled in water with soup called dumplings (in Guangdong, dumplings can also refer to another type of food, which is stuffed with carrots, bamboo shoots, pork, or shrimp). For thousands of years, dumplings have been a favorite food for New Year's celebrations and have been passed down from one generation to the next.

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