Family version of dumpling potstickers(zan bu jue kou de jia ting ban jiao zi guo tie )

Family version of dumpling potstickers

Introduction:

"It's raining in Nanning these two days, and the cool wind is blowing. It's so nice to eat dumplings and potstickers. Ha ha, every time we make dumplings, everyone praises them as delicious. I can't help it. Ha ha, the dumplings I made are delicious. Today I make two kinds of stuffing, one is pork horseshoe, the other is pork leek. Pork should choose front leg meat. Many people like to use back leg meat. The back leg meat is a little harder, and it doesn't smell like front leg meat. Haha, pig's front foot exercises more, haha. Choose the one with moderate fat and thin, too thin and too wood, too fat and too greasy, and the taste is not good, so you should grasp it well. "

Production steps:

Step 1: bought fresh dumpling skin, hehe, there are many markets, so asked some vegetable vendors which one is delicious, told me, sure enough. I bought two and a half catties of dumpling skin, two and a half catties of pig forelegs, one catty of horseshoe, six liang of leeks, no idea, too accurate, just right. You can choose the right amount of it according to your family's population. I do more. If I can't finish it, I freeze it in the refrigerator. I usually eat it for breakfast. The taste is not worse than that of Wan Chai wharf.

Step 2: wash the scallion and mince the pork. Here the key is to put the green onion together with minced, so that it can smell. You see, this one hasn't been mixed well. It seems so fat. Hehe

Step 3: make ginger juice and chop ginger.

Step 4: put it in a bowl, add one third of the water, grab it with your hand, use ginger water for a while, don't dregs.

Step 5: first deal with the pork stuffing, add ginger juice, soy sauce (2 teaspoons), thirteen spices (2 teaspoons), and mix with appropriate amount of salt. Use your hands directly. It's your own food anyway. Mix it clockwise.

Step 6: reprocess the horseshoe, buy the peeled horseshoe, wash it, and smash it with the back of the knife. It's as simple as taking garlic. Don't use machinery to grind the meat, it will produce a lot of water and rot. After shooting, chop it slightly.

Step 7: pack the horse's hoof in gauze bag, twist it slightly with your hand, and remove some water. There is too much water. When it is mixed with pork, it will get water. It's not good to wrap and it's not delicious.

Step 8: This is the processed horseshoe. It's so beautiful, one by one, and the size is just right.

Step 9: add the processed pork stuffing, the amount is a little less than the horseshoe, I used about two fifths of it. Add two teaspoons of sesame oil and mix it clockwise by hand. It's fragrant. It's very fragrant before it's ready. (if you feel that the salt is not enough, you can add an appropriate amount at this time. It's basically suitable, because the horseshoe is sweet, and it's OK to have less salt.)

Step 10: pork and horseshoe stuffing. It's delicious. It's beginning to drool.

Step 11: clean the leeks and cut them into pieces. Don't break them too much, or it's time to get out of the water.

Step 12: add two tablespoons of sesame oil to the remaining pork stuffing and leeks, and mix them clockwise by hand. (if you don't feel enough salt, you can add some)

Step 13: Well, it's delicious. Ready to start packing. Prepare dumplings and potstickers.

Step 14: how to make dumplings

Step 15: make a pot paste first, put the meat stuffing in the middle and flatten it slightly with chopsticks, so it's easier to cook.

Step 16: apply some water to the skin of the parallel line of the meat, do not use water at both ends, close it in the middle, pinch it tightly, and press it down a little. It doesn't matter if the filling comes out.

Step 17: directly pad the plastic wrap on the bar, sprinkle a little flour, so as not to stick to the plastic wrap, and then wrap the dumplings on the bar. It's much better. You can cook and fry them.

Step 18: Hot non stick pot, I have to say again, good love non stick pot, too easy to use. Small hot pot, a little oil, put in the potstickers.

Step 19: when you fry a little, you can add a little water. Hey, a third bowl.

Step 20: close the lid so that you don't have to turn over the potstickers. It will also be steamed by the steam of water. Change the medium heat and wait for the water to dry. It should be almost cooked.

Step 21: fry a little more. You can also use your chopsticks to peep to see if the bottom is yellow.

Step 22: loading plate, in the twinkling of an eye was robbed, fragrant, ah, stuffing is also delicious, skin is also delicious, delicious, do not greedy Oh, will be inflamed oh.

Step 23: the dumplings have been cooked. We can't wait to eat them. Of course, we can't do without banana materials. Simple and delicious ingredients: soy sauce, add chopped coriander, then pour in sesame oil.

Step 24: the rest of the dumplings directly in the freezer pad plastic film, one by one into the dumplings, do not connect, after being frozen and then packed together with fresh-keeping bags. Or I used to buy this kind of frozen dumplings packed in the shell, put in the refrigerator, when you want to take it out to cook.

Materials required:

Dumpling skin: right amount

Forelegs: moderate

Leeks: moderate

Horseshoe: right amount

Scallion: right amount

Coriander: moderate

Ginger: right amount

Sesame oil: appropriate amount

Thirteen spices: appropriate amount

Soy sauce: right amount

Salt: right amount

Note: spoon for seasoning refers to spoon.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zan Bu Jue Kou De Jia Ting Ban Jiao Zi Guo Tie