When making fried pot stickers, what is the brown and crispy pot stickers made of? My answer is: Just mix flour with an appropriate amount of water to make golden and crispy rice cakes.

Pot stickers are a common home-cooked snack, with different shapes, some are long strips, and some are crescent-shaped. Made by frying and baking, the dough for making pot stickers can be dumpling noodles, hot noodles or semi-hot noodles. Each of these three types of noodles has its own advantages and disadvantages. The advantage of making pot stickers with dumpling noodles is that it is convenient to knead the noodles. The disadvantage is that it needs to be baked and eaten freshly, and the texture will be very hard if it is slightly cooled. The advantage of hot noodles and semi-hot noodles is that the dough will not become hard even if it is slightly cooled. The disadvantage is that it is not easy to wrap the stuffing because hot noodles boil the gluten in the flour and lose its elasticity and stickiness, so the stuffing is prone to cracking and not sticking firmly. The pot stickers here in Beijing are long and not closed at both ends. In some places, they are made into the shape of dumplings and fried. They are also called pot stickers. I think they should be regarded as fried dumplings.

The filling of pot stickers can be meat or vegetarian. When making vegetarian fillings, please note that if the pot stickers are not closed at both ends, the reserved opening must be small to avoid exposing the filling. If you are making meat fillings, do not add too much dark soy sauce. Overly colored meat fillings will make the rice crispy rice black and not golden enough. Of course, these are pot stickers that are not sealed at both ends. These are pot stickers made in hotels and restaurants here in Beijing. If anyone works here, don't go wrong if someone orders the pot stickers. When making pot stickers, if you use purchased dumpling wrappers, it is best to roll them out slightly thinner. If you make the dough yourself, the dough should be slightly softer. The pot stickers made in this way will have a very soft texture. It is best to use a pan or electric baking pan to make pot stickers at home. Only in this way can the shape of the pot stickers look good. Let me share with you the simplest home-cooked version of pot stickers.

===Home-cooked version of pot stickers===

Prepare ingredients: dumpling skins, meat fillings, green onions, ginger, cooking wine, five-spice powder, salt, MSG, light soy sauce, salad oil , dry flour, water.

Preparation method: 1. Make the meat filling first, add a little salt to the meat filling and mix well, add an appropriate amount of water and mix well, add chopped green onion, minced ginger, cooking wine and five-spice powder, mix well, and finally add Mix salt, MSG, and appropriate amount of salad oil.

2. Roll out the dumpling wrapper to an appropriate thickness, wrap it with the prepared meat filling, pinch the middle first and then slowly close the mouth at both ends, do not close the mouth tightly, and leave a small opening the size of a peanut at the end. That’s it. Put the wrapped pot stickers into the electric baking pan and bake for about 3 minutes. Add the dry flour and appropriate amount of water, mix well, and pour it into the electric baking pan. The amount should not be too much, but should be poured in two or three times. When the soup dries up, a crust similar to crispy rice will appear.

Tips: 1. You don’t need to add too much water to make the meat filling of pot stickers, because the two ends of the pot stickers are not closed and the soup cannot be retained. When eating pot stickers, just eat the fresh and tender meat filling. If you want the meat If the filling is more tender, you can add an appropriate amount of egg white.

2. Add flour to water to make a flour paste, which is the main source of crispy rice. After mixing it, it should be like pure milk, not too thick. The flour is gelatinized at high temperatures to form crispy rice.