Beijing snack: mutton and wax gourd potstickers(jing wei xiao chi yang rou dong gua guo tie )

Beijing snack: mutton and wax gourd potstickers

Introduction:

"It's said that Empress Dowager Cixi liked dumplings very much, but she refused to eat them once they were cold, so the imperial kitchen had to keep cooking hot dumplings and throw away the cold ones. One day, the Empress Dowager went to the back garden to enjoy the flowers. She smelled the fragrance coming from outside the palace wall, so she went out of the palace curiously. She saw someone cooking food with golden skin, which looked like dumplings. After tasting it, she felt that the skin was crisp and the stuffing was juicy, which was quite delicious. Later I learned that it was a dumpling discarded by the imperial kitchen. It was not easy to boil it in water because the skin was cold and stuck together. So I fried it in oil and ate it hot. The stuffing of potstickers, like dumpling stuffing, can be meat or vegetable, can be pork or mutton, can be seafood, can be game, just in people's hobbies. The bottom of the potstickers is golden yellow, and the surrounding and upper parts are slightly soft and steaming, which is the best. When eating, the skin is crispy and soft, the stuffing is rotten and crisp, the aroma is pungent and the aftertaste is endless. "

Production steps:

Materials required:

Mutton stuffing: right amount

Wax gourd: moderate

Dumpling skin: right amount

Eggs: right amount

Starch: appropriate amount

Edible oil: right amount

Onion ginger water: right amount

Pepper water: right amount

Refined salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Wei Xiao Chi Yang Rou Dong Gua Guo Tie