The two are still very different

A: How to make pan-fried dumplings

1?First, wrap the dumplings and set aside, either with meat or vegetarian filling.

2?Pour a little cooking oil into the pan and heat it up, then place the dumplings in order on the bottom of the pan, leaving a certain gap between each other, the dumplings will rise and bulge during the frying process, leaving a gap to prevent sticking.

3. Add water to the pan, half of the dumplings can be, if it is a meat-filled dumplings or frozen dumplings, it is appropriate to put a little more water, otherwise the water run out of the dumplings are not cooked.

4. Cover the pan with a lid and fry until the water runs out, the skin of the dumplings becomes transparent, and the pan clicks, then it's ready, the bottom of the dumplings face up on the plate, and the bottom of the dumplings is browned and crispy.

5?The process of medium heat or medium-low heat is appropriate, otherwise the bottom of the dumplings paste, the filling is not cooked.

Making Ice Dumplings

The process is the same as making regular dumplings, but there is one more step: making the ice dumplings.

The water used to make the dumplings is not ordinary water, but water starch, and the ice flower is the natural pattern formed by the evaporation of the water in the starch paste, which is as thin as an ice flower, which is very pretty.

Then the ratio of water to starch has to be careful? Yes, about 10:1 or so, too thick to become a layer of batter, too thin can not form a nice ice flowers.

Two: the practice of pot stickers

Need to prepare: 300 grams of flour, 100 grams of pork forelegs, two eggs, 300 grams of leeks.

The first step: and flour, 300 grams of flour into the basin, with 160 grams of warm water and into a smooth dough.

The second step: stuffing, the eggs into a bowl, add two drops of balsamic vinegar, the eggs into the pan scrambled eggs, cool, chopped meat in a little ginger foam, a little pepper, a little salt, a small spoon of soy sauce, a small spoon of oil, a small spoon of cooking wine and a small spoon of water in one direction, mixing well, pour the eggs and chopped leeks, and then add two tablespoons of peanut oil and a small spoon of sesame oil to mix well. Stand by.

The third step: Wrap the potstickers, roll the noodles into long strips, divide them into even-sized dosages, roll out the dough into a sheet with a thicker center and thinner edges, and wrap them into potstickers one by one.

The fourth step: frying pot stickers, the pan is hot, put the peanut oil, put the packaged pot stickers in, fry until the bottom crust becomes brown, along the side of the pan into the seasoned flour water (half a tablespoon of flour, half a tablespoon of cornstarch, half a tablespoon of peanut oil, ten tablespoons of water), cover the pan, high heat sauce, until the juice is dry and then open the lid, turn off the heat, such as the pot stickers golden periphery of the warped turn off the fire, the pot out of the plate. This is with crispy potstickers with fragrant potpourri is ready.

Tips: The ratio of flour to water in the water is 1:10, if you want to be more crispy, you can use all starch.