Main ingredient: flour
Seasoning: egg, chives, vermicelli, cornmeal
Applications: sesame sesame oil, salt, vegetable oil, salad oil, pepper, thirteen spices, chicken powder
Step 1:
First, add 300 grams of flour in a pot, then divide the flour into two halves. Use 80ml of boiling water to mix the flour in one half and 80ml of cool water in the other half. Stir the mixture as you pour it in. Knead the wadding into a dough and leave it to rise for 20 minutes.
Step 2:
While the dough is molassing, let's prepare the filling. In a bowl, beat two eggs, add 5 grams of sesame oil, 1 gram of salt into the base flavor, mix well. After that, turn on the electric cake pan and evenly brush with vegetable oil. When the oil is hot, pour the egg mixture into the pan, stir-fry until the egg mixture is all set, then remove the eggs from the pan and cut into chopped eggs.
Step 3:
Wash and chop the leeks, mince the softened vermicelli, and combine with the eggs. Add a little salad oil, 1 gram of pepper, 2 grams of salt, 1 gram of thirteen spices, 2 grams of chicken powder, 10 grams of sesame sesame oil. Sesame oil can form a film of oil on the surface of leeks to prevent leeks a lot of water, mix well, the filling is ready .
Step 4:
Spread the base on the board, take out the molten dough, and gently knead it a few times to smooth it out. After that, roll the dough into long strips, form them into even-sized dosages, and sprinkle them with dry flour to prevent them from sticking. Then flatten the dough balls one by one and roll them out to form a sheet with a slightly thicker center and thinner edges, so that the filling won't show when you wrap them.
Step 5:
After the dough has been rolled out, let's start wrapping the potstickers. Put the seasoned leek filling on the crust, fold the crust in half and move forward to pinch the opening closed to create a crescent-shaped pot sticker.
Step 6:
After the potstickers are all wrapped up, let's make some batter. Put a small handful of cornmeal, a small handful of flour and pour the right amount of water into the basin, make a very thin batter, used to make ice flowers. In addition, you can also add 10 grams of vegetable oil to make the ice flowers more crispy.
Step 7:
Heat an electric cake pan and brush it evenly with oil. When the oil is 50 percent hot, put the wrapped potstickers into the pan, pour in the batter, and gently rotate the pan so that the batter is evenly spread on the bottom of the pan. Cover the pan with a lid and cook for about 2 minutes to cook the stickers faster.
Step 8:
After 2 minutes, drizzle the tops of the potstickers with vegetable oil to retain the moisture inside the crust and make it softer.