Pan-Fried Meat Dumplings(guo tie )

Potstickers:

Ingredients for making potstickers:

Flour 250 g, pork 150 g, shrimp 80 g, cabbage 80 g, egg 1 80 G

Ingredients for making potstickers:

Cooking wine, soy sauce, salt, sesame oil, vegetable oil

Steps for making potstickers:

(1) Mix noodles with warm water and set aside until awake.

(2) Wash and chop the cabbage.

(3) Wash the pork and mince it. Dice the shrimp.

(4) Put minced cabbage, pork and shrimp meat in a bowl, add onion, ginger, salt, soy sauce and cooking wine, and stir them into stuffing.

(5) Will wake up a good surface made of pot paste skin, wrapped in stuffing, the middle pinch tight, slightly pinch at both ends.

(6) Heat the frying pan, set up the stickers, add proper amount of oil and water (oil: water = 1:10) and cover it. When you listen to the sound inside, open the cover and pour the oil and water again. Cover and simmer.

Characteristics of potstickers:

The upper part is soft and tender, and the lower part is crisp, with fresh fragrance

Pan-Fried Meat Dumplings

Guotie, a famous traditional snack in northern China, is distributed in other parts of the country. It mainly belongs to fried stuffing. It's exquisitely made and delicious. According to the season with different fresh vegetables. The shape of potstickers varies from place to place, generally in the shape of slender dumplings, but Tianjin potstickers are similar to girdle fire.

When making potstickers, the stuffing is usually in the shape of crescent. The bottom of the potstickers is dark yellow, crisp, soft and tough, and the stuffing is fragrant. In a sense, the so-called dumplings in Japan are potstickers. Potstickers are popular snacks. Daoxiangju potstickers are famous for their rigorous selection of materials, fine production and beautiful quality. The finished soup is full of oil, yellow and scorched, delicious and overflowing. Northeast also known as Fried Bun. Potstickers and fried dumplings should not be confused. The two are not the same.

Historical origin

Legend one

It is said that on the first day of the first month of the spring of the third year of Jianlong in the Northern Song Dynasty, because the funeral of the Empress Dowager had just finished, the emperor Taizu of the Song Dynasty did not receive a hundred officials to celebrate the new year and did not think about tea and rice. In the afternoon, I was walking alone in the courtyard. Suddenly, a fragrance came and I felt relaxed and happy. I found the fragrance and went to the imperial dining room. However, I saw that the imperial chef was frying the leftover dumplings in the iron pot. When I saw Taizu coming in, I didn't dare to go out. At this time, Taizu didn't have a good tonic for a few days. At this time, the smell aroused his appetite, so he asked the imperial chef to taste it. It didn't matter. He thought it was crispy and soft. It was delicious. He ate four or five in a row. When asked what the name was, the imperial chef couldn't answer for a moment. When Taizu looked at the dumplings fried in an iron pan, he casually said, "it's called guotie.". On the 11th day of the first lunar month, Taizu went to the yingchunyuan banquet to shoot arrows. When he invited the minister, he asked the imperial chef to make this potstickers for everyone to enjoy. The imperial chefs improved their taste and appearance, and all the ministers appreciated them after eating. Later, the potstickers spread from the palace to the people, and through the continuous research and improvement of chefs of all ages, they finally became today's potstickers.

Legend 2

It is said that a Guangdong master, by chance, went to Qingdao, Shandong Province, China to eat fried dumplings. He thought they were delicious, so he brought them back to his hometown. After improvement, they became today's potstickers.

Legend 3

Another is to say that potstickers are the product of the emergence of pan, when it began to be discussed. However, Jiaodong guotie was settled in Dalian, which is recorded. In 1941, Wang Shumao, a native of Fushan, came to Liaoning from Shandong and settled in Dalian. In order to make a living, Jiaodong traditional potstickers will be combined with local customs to improve, franchise from this flavor pasta. At the beginning, they used trolleys to load stoves, raw materials, bowls and chopsticks, seasonings, or set up sheds on the street, or walk through the streets, or go to temple fairs. It has a unique manufacturing method, a novel shape, yellow and white color, tender and delicious taste. Because of the light white pockmarked seeds on his face, it is called Wang pockmarked seeds potstickers. In 1942, Wang Shumao bought a front room and hung up the plaque of Wang Mazi potstickers, which finally made Jiaodong potstickers settle down in a foreign country.

Production method

Pork paste

1. Ingredients: meat stuffing, dumpling skin directly bought, or now rolling. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, onion and ginger, plus an egg.

2. Stir the eggs into the meat stuffing, add appropriate amount of water and stir clockwise. When you feel sticky, add salt, soy sauce and a little five spice powder. You can also choose other flavors you like.

3. Spread the cut leeks on the minced meat. Eat how much put how much leek, or leek stuffing is very bad, the rest of the waste.

4. The method of wrapping is very simple: hold the dumpling skin in the middle and ventilate on both sides.

5. Code well in the pot, pay attention to the key steps: first add a little oil, low heat for 3 minutes, pour appropriate amount of water, the pot makes a wheezing sound, cover the pot, open it for 2 minutes, repeat 2-3 times. Turn the pan once in the middle and cover it to prevent the oil from splashing, burning and tenderness

6. As for the stuffing inside, it's good to use meat stuffing. Or with shrimp, eggs and meat and into the three fresh stuffing is also very good, mainly to see everyone's taste.

Mushroom, sea rice and leek stuffing potstickers

1. Stir fry and mash the eggs, chop the mushrooms and sea rice, add in the eggs, and then cool. At this time, chop the leeks washed in advance with cold and dry water, and then add them into the front materials. At this time, add some oil, olive oil and sesame oil, and stir well. This is to keep leeks out of water and make stuffing better.

2. Add seasoning, salt, chicken powder, ginger powder, chili powder, pepper powder, Chinese prickly ash powder, cooking wine, stir evenly, there is no so much material can not put so much, according to personal preferences.

3. Next, we start to make dumplings, then we start to fry them: put a little oil in the pan, don't burn it very hot, put the dumplings in, and fry them for about 3 minutes after the oil is hot

4. Next, add water. The typical way is to add a little flour water. After frying, there will be a layer of crispy, delicious food. The water just doesn't live like dumplings. Boil the water over high heat, then turn to low heat and close the lid.

5. It should be ready in 10 minutes. At this time, there is no water left. Then open the lid and fry for another 2 or 3 minutes to get out of the pot.

Fried dumplings with shrimp and corn stuffing

Raw materials: shrimp, pork stuffing, sweet corn, leek, dumpling skin, all kinds of condiments

Tool: Pan

Step: use shrimp, pork stuffing, leeks and condiments and good dumpling stuffing, it is best to put in sweet corn. Make dumplings with dumpling skins. Put the bag on the non stick pot and set it up. After packing, pour oil into the non stick pan, and then add some water. Because oil can fry the bottom of dumplings, but the top and middle of dumplings need water to steam. Pour oil first and then water. Cover the pot and boil for 3 minutes. The dumplings are cooked, but they don't have the golden color at the bottom of the potstickers. With flour and good water, along the edge of the pot into the surrounding (note, do not directly into the dumplings). Another 2 minutes of boiling, boiling, good-looking delicious potstickers to do it.

Features: add leeks and corn to make the potstickers not greasy. Delicious prawns and sweet corn make the taste more unique and delicious.

There are leeks and pork in the potstickers, but the way of packing is different. After wrapping, pan fry until golden yellow, then serve. It is worth mentioning that the potstickers here are not accompanied by shredded ginger.

Tip: after the pressure cooker is heated, put the right amount of oil evenly, and put the wrapped potstickers at the bottom of the pot. Half a minute later, sprinkle some water into the pot, cover the pot well, add the upper pressure valve, take the lower pressure valve after two minutes, let off the gas, and the pot paste will be cooked.

Potstickers can also be eaten cold, not necessarily soda, soy milk and Wang Laoji are also very good.

Onion meat paste

Main ingredient: 300g wheat flour

Accessories: Onion (white skin) 50g, leek 150g, pork (fat and thin) 200g

Seasoning: 3 g salt, 2 g pepper, 2 g sesame oil, 25 g vegetable oil

step

1. Wash leek, peel and cut onion;

2. Finely chop pork, add salt, pepper and sesame oil, mix well in the same direction;

3. Add leek and onion and mix well to make meat stuffing;

4. Spread out the dumpling skin, put in the meat and knead it into a long shape, then press the two ends lightly;

5. Heat 15g oil in a pan and decoct slowly over low heat;

6. When the water is dry, fry it over high heat. Sprinkle with 10 grams of oil before filling.

Production tips

1. Dumpling skin: add proper amount of flour and water, knead well, rub long strips, divide into several equal sized dough balls, and roll them into thin slices;

2. You can also buy finished products in the supermarket, and the effect is the same.

Fried dumplings with minced beef

Material Science

Minced beef 200 g, scallion 1 / 2 cup, ginger 1 and 1 / 2 tbsp, garlic 1 tbsp, dumpling skin 15 pieces, salt 2 tbsp, soy sauce paste 1 tbsp, sugar 2 / 3 tbsp, sesame oil 2 tbsp, five spice powder 2 tbsp, white pepper 1 tbsp, hot water 1 cup

step

1. Mix material 1 and seasoning 1 together until the stuffing is sticky. Lift and pat the stuffing several times to make it elastic.

2. Take the right amount of stuffing and wrap it into the dumpling skin in order. The middle of the dumpling is covered with water and fixed. The two sides of the dumpling are not bonded. Pull it to the left and right. Wrap it in order and place it neatly in the greased flat plate for standby.

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Chinese PinYin : Guo Tie