Pan-Fried Meat Dumplings

Pan-Fried Meat Dumplings

Introduction:

"The potstickers are delicious. Thin slices and big stuffing. I want to have another one after eating one. My daughter liked it very much and said to me, "Mom, I'm full, but I still want to eat. What should I do?" I burst out laughing: "this is the so-called greedy stomach it!" O(∩_ ∩)O”

Production steps:

Step 1: Chop pork into mince, add water to mix well.

Step 2: add pepper, scallion leaves, anise and ginger into the oil and fry until fragrant.

Step 3: pour the fried scallion oil on the minced scallion and ginger while it is hot, cool thoroughly, mix well with the meat stuffing, add the soy sauce, Chinese prickly ash powder, thirteen spices, chicken essence, pepper noodles and sugar, and stir.

Step 4: cut the leeks, mix well with the meat, add salt and mix well again.

Step 5: after opening the flour nest, mix the flour with warm water, apply oil on the flour, cover with plastic wrap and wake up for a while.

Step 6: pull the agent, press flat, roll the skin, turn the dough over, roll long.

Step 7: put in the meat.

Step 8: knead the dumplings and lengthen them by hand.

Step 9: put the oil in the pan, put the stickers close together, and pour in the batter.

Step 10: fry until golden.

Materials required:

Flour: 250g

Pork: 250g

Leeks: moderate

Warm water: 150g

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Pepper powder: right amount

Thirteen spices: appropriate amount

Pepper: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Old style: moderate

Note: 1. Stir the meat in one direction until the meat is thick. 2. Add flour and starch in water to make a batter, not too thick or too thin. This time, the batter I made is a little thin, and the bottom is not connected.

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh