Chinese Food
Old Beijing famous snack - ancestral pot stickers
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I watched the food program the other day. I didn't write down a single recipe. Combined with their own experience to share. This pot paste with cabbage and meat filling. There are many leeks and onions in the filling. This may be the original taste of ancestral pot stickers. I'd like to try it. Take the pot and learn how to make it. I often make fried dumplings or vegetable boxes. For the first time, I made pot stickers with exposed stuffing at both ends. I didn't dare to fill the stuffing so that the juice would flow out. The two ends of the finished product should be a little sharp. It's not beautiful if I don't have it in place. The crispy bottom and thin skin of the pot stickers are delicious. Dinner with millet porridge is really good. The filling of pot stickers can be added with different ingredients according to the seasonal changes. Mastering a few key points, you can easily make all kinds of pot stickers suitable for your own taste.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials first. One catty of common flour plus four liang of warm water and flour. Half an hour. The dough of pot stickers is a little harder than that of dumplings. It's easy to shape when wrapping. (the water absorption of flour is different. The amount of water can be added as appropriate
Step2:Chop cabbage, leek, carrot, agaric and ginger for standb
Step3:Mix the meat stuffing with mayonnaise, cooking wine, ginger powder, pepper, cooking oil and sesame oil in turn. Then stir in the same direction.
Step4:Add cabbage, carrot, shredded fungus and leek and mix well. Finally, put salt and onion into the stuffing.
Step5:Roll the dough. Rolling out the dough of pot stickers is exquisite. It's different from dumpling skin. The skin should be thin and even. It should be consistent inside and outside. Ha ha. Just hold the rolling pin with two hands and roll it.
Step6:When packing, fill the filling in the middle of the pastry. At the same time, gently pull (pull) both ends of the pastry. Seal the middle (both ends are not sealed). You can wrap it into thin skin and big stuffing in a minute. If you are afraid that the soup will flow out, you can seal it completely.
Step7:Preheat the pan and brush the oil. Pour a little water on the pot stickers. Stew for 4 minutes, then pour some oil and bake for 1 minute.
Cooking tips:1. Chinese cabbage and leek should be washed and dried first, then chopped. Otherwise, there will be more water when filling. 2. The seasoning oil is pepper and fried oil. Prepare it in advance. 3. Pay attention to the order of the auxiliary materials. Be sure to put onions at the end. The onions will be rotten if you put them early. The taste is not good. 4. There is no special Dang for household use. I made it in a thick nonstick pan. The pan must be preheated. Hot steam evaporators cook quickly. 5. Finally, bake for a minute without cover. Fry the bottom of the pot until it is crispy and crispy. There are skills in making delicious dishes.
