Wheat flour 300g

Pork stuffing 200g

Cabbage 100g

Oil in moderation

Salt in moderation

Onion 12g

Ginger 6g

Oyster sauce 1 tablespoon

Thirteen spices 5g

Pepper granules 2g

Making time: 30 minutes-1 hour

Number of diners:

Steps

1

Prepare the ingredients.

2

Marinate the meat filling with cooking wine, green onion, minced ginger, thirteen spices, oyster sauce and salt and mix well for 20 minutes.

3

Cabbage chopped and marinated with salt out of water.

4

Frying pan oil small hot pepper, fishing out the pepper remaining pepper oil to cool and spare.

5

Cabbage dry water, put the cooled pepper oil.

6

Add the marinated meat mixture in one direction and mix well.

7

Prepare the flour.

8

Live the flour into a dough and let it rise until 20 minutes.

9

Roll the dough into strips, then pull them into dosettes and press them flat.

10

Use a rolling pin to roll the dosage into a round shape.

11

Put a suitable amount of meat filling on the rolled out round skin.

12

The top can be pinched tightly with hands, and the two ends should be exposed to the filling, which is the shape of pot stickers.

13

Grease the pan with oil.

14

Then put the pot sticker code to the pot, fry for a minute, cook a small amount of water to cover the lid and continue to fry, until the water runs out can be removed from the pot.