Mutton and scallion potstickers(yang rou da cong guo tie )

Mutton and scallion potstickers

Introduction:

"I've loved pastry with stuffing since I was a child. It's a good choice to eat mutton when it's cold. Dinner is just a few potstickers and a bowl of pimple soup. Is there anything happier than that?"

Production steps:

Step 1: add some water and an egg white to the flour to form a dough

Step 2: stir the scallion, mutton stuffing and other ingredients

Step 3: divide the dough evenly and roll it into small cakes

Step 4: pack the stuffing

Step 5: heat the oil in the pan and put in the potstickers

Step 6: add half a small bowl of water to the pot, cover the pot, turn to medium heat and simmer for 3 minutes

Step 7: get out of the pot and eat while it's hot

Materials required:

Mutton stuffing: right amount

Scallion: right amount

Flour: right amount

Water: moderate

Five spice powder: appropriate amount

White pepper: right amount

Ginger powder: right amount

Soy sauce: moderate

Old style: moderate

Salt: right amount

Egg: 1

Note: dough with an egg white is more flexible, egg yolk can be directly mixed into the meat. When frying potstickers, if you like to eat a thin layer of crispy skin under the potstickers, you can pour in half a bowl of water, and there will be a layer of golden crispy skin after frying

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yang Rou Da Cong Guo Tie