Many people also make pot stickers at home, but there are many unsuccessful cases. In the process of frying, some people put flour water and some people put starch water, and the effect is not good. The following Phillips will share with you the correct way to make pot stickers, so as to ensure that the pot stickers you made according to my method are golden, crisp and not burnt, and the fillings are delicious.
① Put 500g flour and 2g alkaline flour into a pot, add 1 tablespoon salt to enhance the bottom taste, pour a small amount of 270g warm water several times, and stir while pouring until there is no dry flour, and the dough is still hard. Try to achieve "three lights"-basin light, surface light and hand light.
(2) Cover, seal and stir for 20 minutes, and continue to mix dough after 20 minutes. The dough after proofing is much softer and can be easily kneaded into smooth dough.
(3) Then cover and seal the dough for 30 minutes. The purpose of making dough this time is to increase the ductility of dumpling skin and facilitate the later filling.
(1) Prepare 250g pork with three parts fat and seven parts lean, clean it, cut it into large pieces, put it into a meat grinder and beat it into minced meat, then add a proper amount of Jiang Mo, chopped green onion, salt and thirteen spices, then add 1 egg, and stir it evenly in one direction so that the egg liquid can be absorbed by the minced meat and fully mixed.
(2) Then add 2 tablespoons of cooked oil into the meat stuffing and stir evenly to make the meat stuffing more moist.
(3) Finally, add 80g leek segments, where only leek leaves are needed, and leek stalks are not needed, which is easy to explode pot stickers. Other dishes can also be added.
You can also make vegetarian stuffing, and the preparation method is similar.
① Take out the proofed dough, flatten it with the palm of your hand, then sprinkle some dry flour, spread it evenly, cut it into long strips, knead it into round strips, and then divide it into even flour.
(2) flatten the dough by hand, and then roll it into a circle with a rolling pin, with uniform thickness. Cover the dough that is not used temporarily with a wet cloth to prevent it from drying after losing water. )
(3) The method of wrapping in meat stuffing is different from that of wrapping in jiaozi. The wrapped meat stuffing is as long as possible, which is convenient for wrapping pot stickers. Put some water on your mouth, and then pinch it gently.
① Prepare flour paste. According to the ratio of 1:2, add starch and flour, then pour 3 times of cold water, stir well and then pour 2 spoonfuls of cooked oil.
(2) Prepare an electric baking pan or pan, evenly brush the bottom with cooking oil, fill the pot stickers neatly, fry them on low heat until the bottom is golden, and then pour in the batter. The batter can reach half the height of the fried dumpling. Fry on low heat for about 6-8 minutes. After the batter is boiled, you can put it out of the pan and put it on the plate.
3 Prepare to dip it. Add 1 tbsp soy sauce, 2 tbsps Chili oil and 3 tbsps mature vinegar into a bowl and stir well.
The fried dumpling made in this way is very golden and beautiful in color. Crispy skin and tender meat dipped in juice are really comfortable to eat. My family does it several times a month, and the children like it very much.
Finally, you are welcome to pay attention to @ Xiao Fei Cuisine, share home cooking with you every day, go to the kitchen with me, make your dining table richer, and let's make a happy meal together!
Don't forget to forward+like+collect!