Bottom pan, a slight layer of oil, the pot stickers neatly arranged, one by one, frying should be evenly sprinkled with some water, preferably with a small mouth of the kettle sprinkle water to sprinkle in the pot sticker gap, so that it seeped into the bottom of the pan for good. Cover the pan with a lid and cook for two or three minutes, then sprinkle again. Cook for another 2-3 minutes, then sprinkle again. At this point, you can drizzle a little oil. About five minutes later, it is ready to serve. When you take them out with a spatula, it is best when five or six of them are connected together, the bottom is golden brown, the periphery and the top are slightly soft, and they are steaming hot. When eaten, the skin is crunchy and soft, the filling is also rotten and crispy, the aroma of the nose, the aftertaste. It is really a good enjoyment.

The filling of the pot stickers, such as dumpling filling, can be meat or vegetarian, pork and mutton, seafood, wild game, as much as human preference. In the old days, there was an old store specializing in potstickers at the entrance of Xi'an West Street, which was quite popular. Xi'an pot stickers, used to use pork and chives as a filling, mixed with yellow flour sauce and sesame oil, fragrant and fresh. I would like to add a little more eggs, shrimp, to increase the fresh flavor. If you are interested, please try it. Pot sticker is a famous flavorful snack, among which, the pot sticker of Tao Heung Kuk is famous for its rigorous selection of materials, fine production, and beautiful quality of the ancient city. The finished product has a tender skin and a yellowish color, and the taste is delicious.

Method 1

1. Prepare the raw materials: meat filling, dumpling skin bought directly, or rolled out. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, green onion, ginger, etc., plus an egg.

2. Stir the egg into the meat mixture, add some water, and stir clockwise. When it feels sticky, add salt, soy sauce, and a little five-spice powder. You can also choose other flavors you like.

3. In the stirred meat mixture on top of the cut leeks. Eat as much as put how many leeks,

Potstickers

Otherwise the leek filling is very bad smell, the rest of all waste!

4. The method of wrapping up is very simple: pinch the dumpling skin in the center and ventilate both sides.

5. In the pot, pay attention to the key steps: first add a little oil, low heat for 3 minutes, pour the right amount of water, the pot makes a sound of gurgling, cover the lid, 2 minutes and then open it, and so on 2-3 times. In the middle of turning the pan once, cover the lid, to prevent the oil meets the water splash, the outside of the burnt tender

6. About the inside of the filling, in fact, all with meat filling is also good. Or with shrimp, eggs and meat and the meat and into the three fresh filling is also very good, mainly depends on your taste.