2. Add a proper amount of salt, pepper, cooking wine and a fresh soy sauce to the meat stuffing, stir in one direction, then add vegetable oil, stir well and marinate for ten minutes.
3. After the zucchini is chopped with a little salt, the water is removed.
4. The clams are shelled to get meat, washed with the original soup, and the original soup is left standing for precipitation.
5. Chop the clam meat slightly, put it into the marinated meat stuffing, and mix well in one direction.
6. Add chopped green onion and Jiang Mo and mix well.
7. Add zucchini powder, then add oil and salt and mix well.
8. Prepare a gouache paste according to the ratio of1:10 for later use.
9. Take a small piece of dough, knead it evenly and knead it into long strips.
10. Crushed into a flour paste the size of jiaozi.
1 1. Press the dough flat, roll it into a round flat skin, add the prepared stuffing, and knead it into a jiaozi-shaped pot sticker with two open ends.
12. All wrapped up.
13. Put a layer of oil on the frying pan and put the pot stickers in the frying pan.
14. Turn on a small fire. When the pot is hot, pour in the gouache paste that has not reached the bottom of the pot sticker.
15. When there is no water in the pot, pour the vegetable oil again and continue to fry with low fire. The bottom of the pot sticker is slightly burnt and "squishy" appears.
16. Fry until the bottom of the fried dumpling is slightly burnt.