Chinese Food
Detailed explanation of the best fried beef pot stickers
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People in the north prefer to eat pasta. We often make dumplings, steamed buns, pot stickers and so on. My husband especially likes pot stickers. He likes meat and seafood. Therefore, I usually pack more of these two kinds of fillings. In fact, the common drips of pork, cabbage and mutton radish are commonly used in pot stickers. The worst drips are beef drips. Because beef has less fat, it tastes hard to make stuffing. However, according to my formula, we can avoid this problem completely. The beef pot stickers have skills from mixing to filling. The noodles should be half scalded. Only in this way can the pot stickers taste the best. The skin is soft and the bottom is crisp. Add more water when filling with beef. Stir in one direction while adding. Let the meat fully absorb. If you don't stir in a lot of water, the meat filling will be very hard. It's not delicious. The pot stickers made according to my recipe can make sure that they are tender outside and tender inside. They are crisp and fresh after a bite. It's delicious to eat.
Cooking ingredients
Cooking Steps
Step1:1. First, wash and chop the beef into meat puree. Put it into the container. I don't like machine dumplings. I chop them all by han
Step2:2. Chop the onion, ginger and coriander. Soak the pepper in hot water and cover for 15 minutes. Take out the pepper. Add cooking wine to the meat stuffing and mix for a while.
Step3:3. Put in ginger, onion and coriander and stir well. (like to eat vegetables. You can add some chopped onion or cabbage here.
Step4:4. Add salt, sugar, soy sauce and oyster sauce.
Step5:5. Pour in olive oil and sesame oil. Add in egg white. Pour in pepper water and mix well. Then pour in water. Stir while pouring until the meat is thick and strong. Refrigerate. (half an hour to one hour cold storage will be better
Step6:6. Prepare the flour. First pour in hot water. Mix the flour with chopsticks into snowflake shape. Then add cold water and knead it into smooth dough. Cover with plastic wrap for 20 minutes. After finishing, take out long strips and cut the dosage. Roll them into the size of dumpling skin.
Step7:7. Wrap in the filling. Knead it in the middle. Heat the pan and grease the bottom. Put in the pot stickers and fry.
Step8:8. Fry until the bottom is hard. After the paste is translucent, add half a bowl of water. Cover the cover again. Steam the top of the paste. After the water dried, pour in a little oil. Fry the bottom crispy.
Cooking tips:1. The dough must be scalded with hot water at about 80 ℃. The ratio of flour to water is 2-1. The hardness and softness are suitable. It is optimistic that the boiling water is not used. The superheated water is not used to scald the dough. The texture of the dough is sticky. It has no toughness. The texture of the dough with low water temperature is hard. 2. Prickly ash must be soaked in hot water for 15 minutes before pulling out the water. 3. When mixing with stuffing, first mix in cooking wine to remove the fishy smell of meat. Then put in salt and then add other seasonings. This order must be like this. Meat stuffing will be more sticky. 4. When the pan paste is translucent, you can add some water. Not too much. Because the pan paste is open and easy to cook. 5. Finally pour in oil to make the bottom crispy. There are skills in making delicious dishes.
