Dumplings with potstickers

Dumplings with potstickers

Introduction:

"In the past, Beijingers were rich and poor. They all had their own characteristics! Today we introduce a kind of delicious food suitable for both the rich and the poor, that is "potstickers". There are several kinds of "potstickers" in Beijing, such as "potstickers", "potstickers dumplings", "girdle fire" and so on. "Guotie" is a kind of pastry stuffing, which is directly pasted on the pan without sealing. And "guotie dumplings" are made into dumpling shape, with paste and stew at the end of the Jiaomian tender, eat jiaonen with juice fresh incomparable. That "girdle fire" is to roll up the stuffing with dough and fry it on both sides with a little oil. The skin is thicker than that. When eating these foods, it can be used with a bowl of porridge or directly. It's better to eat "guotie dumpling". It's not like cooking oil like guotie and girdle. It's dry when you eat it. You have to put a bowl of porridge on the outside to swallow it. Or you can eat porridge and sew it up. Ha ha! Dumplings with potstickers are not necessary. They can be used as staple food directly. So far, let's go back to the book. "

Production steps:

Materials required:

Dumpling powder: 400g

Pork stuffing: 200g

Cabbage: 150g

Leek: 150g

Peanut oil: 15g

Scallion: right amount

Ginger: right amount

Yellow rice wine: 10g

Soy sauce: 15g

Chicken powder: 5g

Pepper: a little

Salt: a little

Sesame oil: 5g

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh