Chinese Food
Zucchini and pork dumplings
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It's a hot day. It's like being baked on a stove. Even after a hard rain, the ground is dry before a second. It's as hot as it hasn't rained before. So I have to try my best to stay in the kitchen. I want to buy some meat and process some meat fillings some time ago. I'm going to make dumpling fillings. But I have a headache about rolling out the skin. I'm not good at making pasta. The rolled out dumpling skin is never round. And the more enthusiastic the day is, the drier the day is. My hand skill is worse. It's more irregular. All of a sudden, there's a flash of inspiration. Change to an old Beijing pot sticker. It's a famous old Beijing snack, like door nail meat cake, girdle fire, AI Wowo, donkey rolling and so on. Although it's the same rolling skin and the same filling, the requirements of the opposite skin are not so high. When it's pinched, it doesn't need to be sealed on both sides; because of this, it can also pack more filling. The cooking time is shorter and the taste is more fragrant. This pot sticker is different from dumplings. It's fried
Cooking ingredients
Cooking Steps
Step1:Mix the whole wheat flour and dumpling flour in the proportion of 2-1. Add some wate
Step2:Knead into a slightly stiff dough. Cover with plastic wrap. Cover for 30 minutes
Step3:Add salt, ginger, scallion, five spices, pepper and oyster sauce to the meat stuffing. Stir in one direction and marinate for ten minutes
Step4:Rub the zucchini into thin shreds, add some salt and marinate it
Step5:Put the zucchini shreds which extrude most of the water into the meat filling, and then add some sesame oil
Step6:Then mix it in the same direction as before. Then the filling will be ready
Step7:Pull the dough into the same size of the preparation
Step8:After rolling into a round piece, the meat filling of zucchini is put into the tundish
Step9:Hold it tight. There is no need to seal the two sides
Step10:In the same way, pack other potstickers for standby
Step11:Heat up the pot, put the pot stickers in place, and then add some water and oil
Step12:Cover. Cook for three or four minutes. Uncover. Drain over high heat
Step13:When the water is fast drying, turn it to a small fire, and slowly fry the pot stickers until golden
Step14:Out of the pot
Step15:Come and have a taste.
Cooking tips:1. I use the dough composed of whole wheat flour and dumpling flour according to 2-1. I can use dumpling flour directly. The color will be more beautiful than that of whole wheat flour; the dough will be a little harder. Generally, it is 0.5 times of water. Of course, it can be adjusted according to different amount of flour; cover the flour with fresh-keeping film for 30 minutes; 2. At this time, I can make stuffing. I use zucchini meat stuffing. First, add the meat stuffing in advance Seasoning with salt and oyster sauce (fresh, please add some); rub zucchini shreds again. It's a little bit more delicate. The taste is better; add some salt and marinate it when you're ready. Squeeze out most of the water. Don't squeeze it out completely; mix it in the meat stuffing finally. Add some sesame oil to lock the remaining water; 3. It's very simple to pack the stuffing. Since the two sides don't need to be sealed, you can pack more stuffing relatively. Yes 4. When frying, heat the pot first, then place the pot stickers, put in some water and oil, cover and cook first
