The best fried beef potstickers(xiang jie zui hao chi de wai jiao li nen niu rou guo tie )

The best fried beef potstickers

Introduction:

"People in the north prefer to eat pasta. We often make dumplings, dumplings and potstickers. My husband especially likes potstickers, meat and seafood, so I usually have more of these two kinds of stuffing. As a matter of fact, pork, cabbage, mutton and radish are the most common stuffing for potstickers, and beef is the worst. Because beef has less fat, it tastes hard to make stuffing. However, according to my formula, this problem can be completely avoided. Beef potstickers are skillful from mixing noodles to stuffing. The mixing noodles should be hot pressed with half of the noodles. Only in this way can the potstickers taste the best, with soft skin and crispy bottom. And beef stuffing must add more water, while adding side to a direction constantly stirring, so that the meat fully absorbed. If you do not stir in a lot of water, the meat will be very hard, not delicious. According to my recipe, the potstickers make sure that they are tender inside and scorched outside, and that they are crisp and fresh after a bite, which makes people enjoy themselves. "

Production steps:

Step 1: 1. Wash the beef, chop it into puree and put it into the container. (I don't like machine dumplings. I chop them by hand.)

Step 2: 2. Chop the onion, ginger and coriander and set aside. Soak the pepper in hot water for 15 minutes. Take out the pepper and add cooking wine to the meat stuffing to mix for a while.

Step 3: 3, add ginger, onion and parsley, stir well. (for those who like to eat vegetables, you can add chopped green onion or cabbage here)

Step 4: 4. Add salt, sugar, soy sauce and oyster sauce.

Step 5: 5, pour olive oil and sesame oil, add egg white, pour pepper water, mix well, then pour in water, pour while stirring until the meat is thick and strong, and then refrigerate. (it's better to refrigerate for half an hour to one hour)

Step 6: 6. Prepare the flour, first pour in hot water, mix the flour with chopsticks into snowflakes, then add cold water and knead it into smooth dough, cover it with plastic film for 20 minutes. After cooking, take out the long strip, cut the dumpling and roll it into the size of dumpling skin.

Step 7: 7. Pack in the stuffing, knead it in the middle, heat it in a pan, smear oil on the bottom, put in the potstickers, cover and fry.

Step 8: 8. Fry until the bottom is hard. After the skin of the potstickers is translucent, add half a bowl of water and cover the pot again. Steam the top of the potstickers. After the water dries, pour in a little oil and fry the bottom until crisp.

Materials required:

Beef: 450g

Scallion: 1

Chinese prickly ash: 10g

Sesame oil: 3 G

Egg white: 1

Clear water: 1 small bowl

Ginger: 8g

Coriander: moderate

Salt: right amount

Sugar: 6 g

Soy sauce: 1 tablespoon

Oyster sauce: 1 tablespoon

Cooking wine: 1 tablespoon

Medium flour: 500g

About 80 ℃ hot water: 125g

Cold water: 125g

Note: 1, dough processing must use hot water about 80 ℃, the ratio of face and water is 2:1, soft and hard appropriate, good must not use boiling water, hot water hot noodles taste sticky teeth, no toughness, water temperature is too low, the taste of hard. 2. Pepper must be soaked in hot water for 15 minutes, and then remove pepper, leaving only pepper water. 3. When mixing with stuffing, first mix cooking wine to remove the fishy smell of meat, then add salt, and then add other seasonings. This order must be such that the meat stuffing will be more viscous. 4. When frying pan paste, when the dough becomes translucent, you can add appropriate amount of water, not too much, because the paste is open and easy to cook. 5. Finally, pour in the oil to make the bottom crispy.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Jie Zui Hao Chi De Wai Jiao Li Nen Niu Rou Guo Tie