Chinese Food
Stir fried dumplings with leek and pork
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Spring leek is in season. It's very tender and fragrant. The bottom of the pot is fried crisply. The stuffing is tender and juicy. It's really mouth watering. I have a secret to making dumplings with leek stuffing. It's to add some XO sauce. It doesn't need a lot. Let the concentrated fresh fragrance be hidden in the meat and leek fragrance. You can't taste any special seafood, but you can improve the flavor of the stuffing by several levels. No XO sauce can also be used to foam chopped sea rice instead. The effect will be slightly worse. As long as you pay attention to the following four points, you can avoid leek water in all directions. It is also suitable for other vegetables with low water content, such as carrot, beans, zucchini, etc. and vegetables with high water content, such as Chinese cabbage, are better to use salt to get out of the water first. 1. First of all, use a sharp knife to cut. When cutting leeks with a blunt knife, it will have the similar effect of pinching the leaves with your hands, so that the cut surface will come out of the water. 2. Add leek finally. Avoid over mixing with meat filling
Cooking ingredients
Cooking Steps
Step1:Wash and drain the leeks. Wash the dried mushrooms and soak them in warm water. Cut the shallots into scallions. Chop the ginger into minced ginge
Step2:Add XO sauce, egg, scallion and ginger antler to por
Step3:Add in soy sauce, cooking wine, white pepper and sugar. Stir in one direction until sticky
Step4:Add about 100ml of water soaked in mushrooms several times. Continue to stir until the meat filling absorbs all the water
Step5:Marinated diced mushrooms with meat fillin
Step6:Cut leek into pieces and add meat stuffin
Step7:Add sesame oil and stir slightl
Step8:Add some salt and mix well. The stuffing will be ready
Step9:Mix flour with warm water and salt to make dough. Wake up for 1 hour. Knead the dough until it is smooth and divide it into 4 equal parts
Step10:The dough to be used shall be wrapped with plastic wrap. Each dough shall be rubbed into long strips and then divided into 16 equal parts of small dosage forms
Step11:Every dose is rolled fla
Step12:Take a skin and put it on your han
Step13:Take some stuffing and put it on the skin. Shape it into long strips
Step14:Knead the top of the skin. Open both ends to make the bottom of the pot stick rectangula
Step15:Pack all the potsticker
Step16:Put a little oil in the pan. Fry the stickers over the medium heat for 2 minutes and then pour in half a bowl of water. It's not over half the height of the stickers. Cover the pan and let it simmer for 5 minutes or so until the water in the pan is basically dry. Open the cover and then adjust the medium heat and fry until the water evaporates completely and the bottom is crispy
Cooking tips:Mix stuffing-1. Mix pork stuffing with seasoning first to make the meat taste better. 2. Stir the meat stuffing with water to make it tender and juicy. Add it slowly several times to make the meat stuffing fully absorb water. 3. Add leek after adding. Oil first. Add salt before packaging 4.XO Sauce and soy sauce are salty. Don't add too much salt. I used more than half a teaspoon of sea salt to wrap the pot and paste - 1. How many pieces of dough are divided in advance Equal points can effectively prevent the size of pot stickers from changing from big to small. 2. The pot stickers and noodles should be slightly harder than the dumpling skins. Roll them thin as much as possible. 3. The pot stickers are open. They are easier to cook than the fried dumplings. The cooking time can be slightly shortened. There are skills in making delicious dishes.
