Cooking Steps

1. 

   Step1:I forgot the post making process again. Mix the stuffing - pork pit. Chop the cabbage (note - the cabbage pit needs to be filled with water from the drawer cloth). Add salt, soy sauce, oyster sauce, cooking wine, onion powder, ginger powder, soy sauce and pepper powder in turn. Mix them well.

2. 

   Step2:Dough - it's like making dumplings. Flour, water and floccule into a smooth dough. Then cover and wake up for 10 minutes.

3. 

   Step3:Cut the Xingfa dough into small dosage forms, and roll them out one by one. Put the meat stuffing into the skin. Do not pinch the two sides of the skin. Only the middle part. As shown above.

4. 

   Step4:I don't have a pan. I use an electric pancake pan. Brush the pancakes with oil. Then put the wrapped pot stickers into the pan once. When the hard pan is fried, pour the flour (or starch) into the bowl. Then pour the flour water into the pan and cover the pan. (don't touch the top of the pot stickers) open the lid 15 minutes later if there is still a lot of water to keep it stuffy. If the meat stuffing and skin are cooked, open the lid to collect the juice and then the pot will be out. (after leaving the pot, put the side with the hard pot upward. So as not to soften the pot.)