Home cooking of pot stickers

In the traditional noodle dishes, there is a snack that is also loved by many people, that is, pot stickers, which has a thin and crispy coat, plus the flavorful meat filling, a mouthful full of aftertaste. If you want to learn how to do it, then do not miss this article, take a look.

1, the preparation of raw materials: meat filling, dumpling skin directly bought, or now rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, green onion and ginger, plus an egg.

2, the egg stirred into the meat, while adding the right amount of water, clockwise stirring, feel sticky, add salt, soy sauce, a little five-spice powder, you can also choose other flavors you like.

3, in the stirred good ` meat filling above the cut chives. Eat how much put how many leeks, otherwise leek filling is very bad smell, the rest of all the waste.

4, wrapped up the method is very simple: the dumpling skin center pinch, both sides to ventilate.

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 issued a giggling sound, cover the lid, 2 minutes and then open, and so on for 2-3 times can be repeated. In the middle of turning the pot once, cover the lid, to prevent the oil meets the water after splashing, outside the scorched.

6, about the filling inside, in fact, all with meat filling is also good. Or use shrimp, eggs and meat and meat and into the three fresh filling is also very good, mainly depends on everyone's taste.

Introduction of potstickers

Potstickers is a Han Chinese snack, fried and branded stuffed 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 is the shape of dumplings, but Tianjin pot stickers similar to the corset burner. When they are wrapped, they are usually filled in half and shaped like moon buds. The bottom surface of the pot stickers is dark yellow, crispy, soft skin, filling flavor.

The shape of the potstickers varies from place to place, generally dumpling shape, but Tianjin potstickers similar to the corset fire roast. In a sense, the Japanese so-called dumplings are pot stickers. Potstickers are a popular flavorful 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.

Shiitake seaweed leek filling pot stickers

scrambled eggs and mashed, chopped mushrooms and seaweed added to the eggs, and then cooled, this time to wash and cooled leeks chopped, and then added to the previous ingredients, this time to add some oil, olive oil and sesame oil can be, mix well. This is in order to leeks do not water, the filling better look good package.

Put 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.

Potstickers with shrimp and corn filling

Use shrimp, pork traps, chives and seasonings and dumpling traps, preferably sweet corn kernels and mix well. Wrap the dumplings in the dumpling skin. Place the dumplings on the non-stick pan while wrapping. 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 2 minutes, then open the pan and you have a nice looking and tasty pot sticker.

Lamb and pumpkin stuffed potstickers

1, flour live good spare.

2, ginger, green onions were cut into julienne minced and mixed into the mutton filling, and then poured into the appropriate amount of soy sauce and mix a little marinated for a few minutes.

3, pumpkin peeled and wiped into silk, according to the amount of pumpkin silk poured into the appropriate amount of salad oil, and then the pumpkin silk and mutton stuffing mixed together, sprinkled with the appropriate amount of salt, pepper, monosodium glutamate (MSG), mixing to the aroma (proving the right amount of salt flavor), continue to marinate for about ten minutes, you can wrap the pot sticker. Xinjiang region families do pumpkin pot stickers are generally larger than dumplings two or three times, which saves production time, and filling more flavorful, eat two or three can be full.

4, frying: first put a little oil in the frying pan, oil temperature burned to five hot pot stickers into the pot, and then point into the right amount of raw water, cover the pot, with medium heat, simmering frying, hear the sound of raw water drying, and then turn over to simmer frying the other side, to both sides are golden brown can be eaten out of the pot.

5, Xinjiang people eat, usually dipped in vinegar + oil splash of hot pepper + garlic and good sauce to eat together.