Korean hot cabbage potstickers

Korean hot cabbage potstickers

Introduction:

"Korean potstickers and our potstickers have slightly changed in appearance. The taste is really in line with our taste. It's salty and crispy. The stuffing is fragrant, fresh, slightly spicy, and the bottom is crispy. Dip in some spicy sauce, and the taste is first-class

Production steps:

Step 1: prepare all the ingredients.

Step 2: add half of the egg liquid and starch to the pork stuffing.

Step 3: add pepper, chicken essence, salt and soy sauce.

Step 4: beat evenly in one direction.

Step 5: add scallion and ginger powder.

Step 6: add chopped hot cabbage.

Step 7: stir well, then add sesame oil and mix well to make filling.

Step 8: take a dumpling skin and put in the stuffing.

Step 9: spread some egg liquid around the dumpling skin,

Step 10: then squeeze the dumpling skin tightly.

Step 11: knead the dough on both sides into four corners, and the potstickers will be green.

Step 12: pour a little oil into the pan and fry in the potstickers for 1 minute.

Step 13: then add a little cold water.

Step 14: add the lid and simmer until smooth.

Step 15: add Korean chili sauce and soy sauce in a small bowl, and mix with a little water to make dipping sauce.

Step 16: stew the water in the pot until it is dry, and the bottom of the potstickers is scorched. Serve with the dip.

Materials required:

Dumpling skin: 400g

Minced meat: 200g

Korean hot cabbage: 80g

Egg: 1

Korean chili sauce: 5g

Soy sauce: 10g

Sesame oil: 10g

Shallot: 2

Ginger powder: 3 G

Pepper: 2G

Salt: 2G

Chicken essence: 2G

Starch: right amount

Note: the stuffing with spicy cabbage, already very salty, so the amount of salt to be appropriate, you can try salty, adjust with your own taste. Add a little water to stew until the potstickers, can make the potstickers cooked more thoroughly, and taste good.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: salty and fresh