Chinese Food
Pot stickers with three delicacies of bergamot
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I'm not good at pasta. I'll be attributed to the common fault of southerners. I always envy those northern friends who are good at making pasta, whether it's making dumplings, rolling noodles or making steamed buns... Anyway, dough is really made by them. They play with dough as they like. And these are challenges for me. Two days ago, my colleagues talked about dumplings. They aroused the greedy insects in my stomach. I haven't eaten dumplings for a long time. Hurry to buy some meat stuffing. Then match it with vegetables (there are Bergamot melons and carrots left over from the last time at home). Go home and toss about. Although the size of the rolling skin is different every time. It's not beautiful enough to wrap. But it never affects my mood of eating. Anyway, it's hard to be delicious. It's more important to make the stuffing delicious. It's self consoling. Ha ha. No way. Only in this way can I insist. Tossed dumplings. In order to keep its complete appearance (I'm afraid that some of the dumplings that are not wrapped will leak stuffing when boiled in the pot). The final finished product will be
Cooking ingredients
Cooking Steps
Step1:Add some water to the dumpling flou
Step2:Add it to a hard dough. Cover with plastic wrap and cover for 20 minutes
Step3:Put a proper amount of ginger, pepper, salt and other seasonings into the meat stuffing, and stir in one direction
Step4:Add the chopped bergamot and carrot. Add some salt, sesame oil and other seasonings
Step5:Stir evenly for standby
Step6:Make good dough and rub it into long strips
Step7:Roll the dosage into a circle again
Step8:Pack in the stuffing
Step9:The upper edge is pinched. Both sides are folded inward
Step10:Make all the dumplings ready for use
Step11:Put some oil into the pot and heat it. Put the dumplings in the pot and fry them a little
Step12:Pour in a third of the raw material
Step13:Cover and cook until there is almost no water in the pan. Stop till the pan is fried
Step14:Open the lid of the pot. Fry slowly until the bottom is golden. Carefully move it with the spatula
Step15:Put the code on the plate. Prepare to dip in the sauce
Step16:Take a bite. It's delicious.
Cooking tips:1. Add salt, pepper and other seasonings to the minced meat. Stir it up in one direction. Then add the minced Buddha melon and the minced carrot (I see that there are half of the carrots left. I will add them temporarily. I don't need to add them). Then add some salt and sesame oil. Stir them together. 2. It's not easy for the Buddha melon to come out of the water. But we should add sesame oil at the same time when we put the vegetables. This can lock the vegetables Water content, taste better; 3. Pay attention to the paste of the frying pan. First heat the oil in the pan, fry the dumpling skin for a while, so that it does not touch the pan. Then put some water in. Add the lid. There is almost no sound when the water is boiled. When it quickly becomes fried, it will make a noise. At this time, the lid can be opened. Fry slowly with low heat until the bottom shell is golden. There are skills in making delicious dishes.
