Besides the difference in shape between potstickers and shengjian, they are stupidly different in terms of texture and filling. The root of the delicious potstickers and shengjian lies in the crust of the charred and crispy potpourri, but when people make shengjian and potstickers, the crust is always easy to become mushy, black mess put the wrapped potstickers into the electric pie pan first cooking for about 3 minutes, the dry flour add the right amount of water mix well, poured in the electric pie pan, pouring in the amount of can not be too much, it should be divided into two to three times poured into the. Wait for the soup to dry similar to the skin of the potpourri appeared.

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, mix well, pour the eggs and cut leeks, and then add two small spoons of peanut oil and a small spoon of sesame oil to mix well and spare. Wine, ginger and other ingredients into a meat filling, wrapped in a small boat-shaped dough, sequentially discharged in a pan with water to cook over high heat, the water is dry, and then poured with diluted noodle water. When the water is slightly exhausted, dripping peanut oil, and then fry to the ground with the fire, can be removed from the pan.

Shengjianbao in the pot, in order to yard neatly, a little fried for a while, will add a bowl of water with flour into it, and so the body of the fried buns fried, underneath the bottom will leave a layer of golden potpourri hair good dough kneaded, row exhaust, rolled into long strips, cut into small dosage, rolled into a thick center, around the thin little crust, wrapped in the stuffing to close the mouth. The filling should be wrapped with a little oil for better texture. Gently shake the pan to evenly spread the batter onto the bottom of the dumplings or pan-fried buns. Be careful not to drizzle directly onto the top of the pan-fried dumplings or pan-fried buns, as it will cause the already-cooked pieces to collapse. Think about opening the lid of the pan immediately after steaming the buns, and also ticking the water on the scenario

Both are made of flour, and in general, pot stickers are made of dead flour, such as dumpling skins, while pan-fried buns are made of lightly fermented flour. Potstickers are wrapped in a variety of ways and shapes across the country. Potstickers can be filled with vegetarian or meat fillings, while shengjian is filled with meat with skin jelly, and when cooked, the soup is overflowing with fresh flavor. When the soup is about to close the officer, with a small mouth oil pot along the edge of the pan into the use of oil, and then use both hands to hold the pot ear shake, and then use a spatula along the edge of the pot slowly turn up, this time each pot stickers in the middle of a layer of film, be careful not to break it.