1. Ingredients: Meat filling, dumpling skin bought directly or rolled out. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, green onion, ginger, etc., plus an egg.

2. Stir the egg into the meat mixture, add water, and stir clockwise, adding salt, soy sauce, and a little five-spice powder. You can also choose other flavors you like.

3. In the stirred meat mixture on top of the spread cut chives. Eat as much as put how many leeks, otherwise the leek filling is very bad smell, the rest of all the waste.

4. The method of wrapping up is very simple: pinch the center of the dumpling skin and ventilate the sides.

5. In the pot yards, pay attention to the key steps: first add a little oil, low heat for 3 minutes, pour the right amount of water, the pot makes a giggling sound, cover the lid, 2 minutes and then open it, and so on 2-3 times can be repeated. In the middle of turning the pot once, cover the lid, to prevent the oil meets the water splash, outside the burnt tender

6. About the filling inside, in fact, all with meat filling is also good. Or use shrimp, egg and meat filling and into a three-food filling is also very good, mainly depends on your taste.

Mushroom, seaweed and leek stuffed potstickers

1, the eggs scrambled and mashed, the mushrooms and seaweed chopped into the eggs, and then cooled, this time to wash the leeks ahead of time and cooled dry water, chopped, and then added to the former material, this time to add some oil, olive oil and sesame oil can be, stirring evenly. This is in order to leeks do not water, the filling better look good package.

2, into the seasoning, salt, chicken powder, ginger powder, chili powder, pepper, pepper powder, cooking wine, mix well, not so much material can not put so much, according to personal preference put it.

3, next began to wrap, wrapped on the start of the frying: pot put a little oil, do not have to burn very hot, put the dumplings into the oil to be hot and fry for about 3 minutes:

4, next add water, the authentic practice is to add a little bit of pasta adjusted to the water, so that after the frying of the lower side will have a layer of thin crispy, very tasty. The water should be just enough to cover the dumplings, boil the water over high heat and turn the heat down, cover the lid.

5, 10 minutes should be good, this time the water is gone, and then open the lid, fried another 2, 3 minutes, you can get out of the pot.

Shrimp and corn stuffed potstickers

Raw materials: shrimp, pork stuffing, sweet corn, chives, dumpling skin, various seasonings

Tools: non-stick pan

Steps: shrimp, pork stuffing, chives, and seasonings and a good dumpling stuffing, it is best to put sweet corn into the mix. Wrap the dumplings in the dumpling skins. Place the dumplings on the non-stick pan while wrapping and arranging them. After wrapping and arranging the dumplings, pour oil into the non-stick pan and add some water. The oil will cook the bottom of the dumplings, but the top and middle of the dumplings need water to steam. Pour oil first and then water. Cover the pan with a lid and fry for 3 minutes, the dumplings will be cooked, but not yet formed the nice golden color on the bottom of the pot sticker. Mix the water with flour and pour it around the sides of the pan (be careful, don't pour it directly onto the dumplings). Cook for another 2 minutes, then open the pot, and you have a nice looking and tasty pot sticker.

Features: leeks and corn into the so that potstickers are not greasy. Tasty prawns, sweet corn, make the flavor more unique and delicious.

Pot sticker filling also have leeks and pork, just pack the technique is different. After wrapping, fry them in a pan until golden brown and serve on a plate. It's worth noting that you don't eat potstickers here with ginger on the side.

Trick: Make the pressure cooker hot, put the right amount of oil to grease it well, and arrange the wrapped raw pot stickers on the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot with a lid, add a pressure-limiting valve, remove the pressure-limiting pot after two minutes, and deflate the pot, and the potstickers will be cooked.

Eating potstickers can also be eaten cold, not necessarily soda, soy milk and Wanglaoji is also very good.

Onion meat potstickers

Main ingredients: wheat flour 300g

Accessories: onion (white skin) 50g leeks 150g pork (fat and lean) 200g

Seasoning: salt 3g pepper 2g sesame oil 2g vegetable oil 25g

Steps

1. leeks washed, onions peeled and chopped;

2. Drizzle with 10g of oil before serving.

Tips for making dumpling skins

1. Add flour and water, knead well, roll into long strips, divide into equal sized balls and roll out into thin slices

2. You can also buy the finished product from the supermarket for the same effect.