Pot stickers are a specialty snack in northern my country. Pot stickers are as popular in restaurants as dumplings. They have thin skin and large fillings, a charred appearance and juicy fillings.

Pot stickers are similar to dumplings in that they have a skin and fillings, but unlike dumplings, pot stickers have a mouth and are fried.

Many people also make pot stickers at home, but there are many unsuccessful cases. During the frying process, some people put flour water and others put starch water, but the results were not good. Now Xiao Fei will share with you how to make pot stickers.

The correct method will ensure that the pot stickers you make according to my method will have golden and crispy skin without being burnt, and the filling will be fresh and delicious.

①Put 500g of flour and 2g of alkaline flour into a basin, add 1 tablespoon of salt to increase the base flavor, pour in 270g of warm water in small amounts and several times, stir while pouring, and stir until there is no dry flour, and then knead into a dough. The dough is still there.

It's a bit hard, try to achieve "three lights" - basin light, face light, and hand light.

② Cover the lid and let the dough rise for 20 minutes. Continue kneading the dough after 20 minutes. After proofing, the dough will be much softer and can be easily kneaded into a smooth dough.

③ Then cover the lid and let the dough rest for 30 minutes. This time the dough is rested to increase the extensibility of the dumpling skin and make it easier to stuff the dumplings later.

① Prepare 250g of pork that is 30% fat and 70% lean. Wash it and cut it into large pieces. Put it into a meat grinder and grind it into a meat filling. Then add an appropriate amount of minced ginger, minced green onion, an appropriate amount of salt and thirteen spices, and then add 1 egg.

, stir evenly in one direction so that the egg liquid is completely absorbed by the meat filling and fully integrated.

② Then add 2 tablespoons of cooked oil to the meat filling and stir evenly to make the meat filling more moist.

③Finally add 80g of leek segments. Only leek leaves are needed here, not the leek stems. The leek stems can easily break the pot sticker skin.

You can also add other vegetables.

It can also be made with plain filling, and the preparation method is similar.

① Take out the risen dough, flatten it with the palm of your hand, then sprinkle some dry flour on it, spread it evenly, cut it into long strips, roll it into rounds, and then divide it into evenly sized dough pieces.

② Flatten the dough with your hands, then use a rolling pin to roll it into a round shape with even thickness.

(Cover the dough that is not used temporarily with a damp cloth to prevent moisture loss and drying out.) ③ Wrap the meat filling. This is different from the method of making dumplings. The meat filling should be as long as possible to make it easier to make pot stickers.

Apply some water to the closing area and pinch it gently.

① Prepare batter water.

According to the ratio of 1:2, add starch and flour, then pour 3 times the cold water, stir evenly and then pour 2 tablespoons of cooked oil.

② Prepare an electric baking pan or pan, brush the bottom evenly with cooking oil, arrange the pot stickers neatly, fry over low heat until the bottom is golden brown, then pour in the batter water.

The batter water should reach half the height of the pot stickers.

Fry over low heat for about 6-8 minutes. After the batter water dries up, take it out of the pan and put it on a plate.

③Prepare dipping sauce.

Put 1 spoon of light soy sauce, 2 spoons of chili oil, and 3 spoons of mature vinegar in a bowl and stir evenly.

The pot stickers made in this way are very golden in color, crispy on the skin and tender and juicy when dipped in the sauce. It is really comfortable to eat. My family makes them several times a month and my children like them very much.