Crispy potstickers

Crispy potstickers

Introduction:

Production steps:

Step 1: minced meat, add onion and ginger, salt, sugar, chicken essence, soy sauce, pepper and appropriate amount of water, stir well, add chopped leeks, stir well.

Step 2: add proper amount of warm water into the flour and knead it into a dough. Let it relax for a while. Knead it again and rub the dough.

Step 3: roll the round skin into the stuffing.

Step 4: make slender dumplings.

Step 5: pour a little oil into the non stick pan, put the dumplings in and fry them a little.

Step 6: add a spoonful of flour in half a bowl of water to make a thin noodle soup, pour it into a pan, cover it and simmer over low heat.

Step 7: when the water dries quickly, pour in a little salad oil and fry it over low heat until the crispy skin turns yellow.

Step 8: back to the plate.

Step 9: there is a thin layer of crispy edge, crispy and delicious.

Materials required:

Flour: 200g

Minced meat: 160g

Leek: 100g

Salt: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Scallion: right amount

Pepper: right amount

Ginger: right amount

Note: if you want to fry the crispy edge of the network, drench it with oil again when the water dries quickly, so it is easy to make it according to the principle of water oil incompatibility.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh