Shengjian, also known as pan-fried buns, pan-fried buns, is popular in Shanghai, Zhejiang, Jiangsu and Guangdong, a special traditional snacks, widely loved by the people of China, the material has flour, sesame, scallions, pork, meat jelly. Originally for the teahouse, the tiger stove (water store) and the varieties. Filling with fresh pork and jelly-based, after the 1930s, the Shanghai catering industry, there is a franchise of pan-fried, filling color has increased corn, chestnuts, shrimp and other varieties.
Pot sticker is a Han Chinese snack, originated in Kaifeng, Henan Province, fried and branded stuffed small food, exquisite production, exquisite flavor, more pork filling as a regular product, according to the season with different fresh vegetables. The shape of the pot stickers vary from place to place, generally dumpling shape, but Tianjin pot stickers similar to the cummerbund fire roast.
Pot stickers are usually wrapped in half of the filling and half of the surface, in the shape of a crescent moon. The bottom surface of the pot stickers is dark yellow, crispy, soft skin, filling flavor. The shape of the pot stickers vary from place to place, generally is the shape of dumplings, but Tianjin pot stickers similar to the corset fire burn. In a sense, what the Japanese call gyoza are pot stickers. Potstickers are a popular snack. Taoxiangju pot stickers are famous in the ancient city for its strict selection of materials, fine production and beautiful quality. The finished product is filled with soup and oil, with yellow color and burnt, fresh and delicious. They are also known as pan-fried dumplings in Northeast China. Potstickers are not to be confused with fried dumplings. They are not the same.
Methods
Pot stickers have to pay attention to, must use a pan, a slight layer of oil, the pot stickers neatly arranged, to one by one, fried should be evenly sprinkled with some water, it is best to use a small mouth of the kettle sprinkling to sprinkle the pot stickers in the gap, so that it seeps into the bottom of the pan for good. Cover the pan with a lid and cook for two to three minutes, then sprinkle water again. Fry for another two to three minutes, then sprinkle again. At this point, you can drizzle a little oil. About five minutes later, it is ready to serve. Remove with a spatula, to five or six together, the bottom is golden brown, the surrounding and the upper part of the slightly soft, steaming, for the best. When eaten, the skin is crispy and woolly, the filling is also rotten and crispy, the aroma of the nose, the aftertaste. It's a wonderful treat.
The filling of the pot stickers, such as dumpling filling, meat or vegetarian, pork and mutton, seafood, wild game, as much as possible in the people's preferences only. In the old days, Xi'an West Street, Zhuba City, there is an old store specializing in potstickers, quite popular. Xi'an pot stickers, customary pork and chives as a filling, mixed with yellow flour sauce and sesame oil, fragrant and fresh. I would like to add a little more eggs, shrimp, to increase the flavor.
Those who are interested, there is no harm in trying. Potstickers are a famous flavorful snack, in which the potstickers of Taoxiangju are famous for its rigorous selection of materials, fine production and beautiful quality of the ancient city. The finished product has a burnt skin and tender filling, a yellowish color, and a fresh taste in the mouth.
Pure meat potstickers
1. Prepare the raw materials: meat, dumpling skin directly bought, or freshly rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate (MSG), 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 pinch of five-spice powder when it feels sticky. 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 pan 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, eggs and meat and into the three fresh filling is also very good, mainly depends on your taste.