Cowpea and pork potstickers(jiang dou zhu rou guo tie )

Cowpea and pork potstickers

Introduction:

"The simple cowpea pork potstickers can make the taste of a big stall at home, nutritious and delicious ~ ~"

Production steps:

Step 1: add water to the flour and knead it into a slightly hard dough. Relax for 30 minutes

Step 2: add three spoonfuls of beef powder (chicken essence if not), one spoonful of cooking wine, two spoonfuls of soy sauce and a little ginger powder (or minced ginger) to the pork stuffing. Stir with chopsticks in one direction. Add appropriate amount of water in the process of stirring. Add a small amount of water in batches

Step 3: wash cowpeas (the amount is similar to that of pork stuffing), remove both ends and blanch them

Step 4: drain the cowpea, chop it, add 3 tbsp sesame oil and mix well (to prevent too much water when mixed with pork stuffing)

Step 5: mix chopped cowpeas with sesame oil and pork stuffing

Step 6: take out the loose dough, knead it evenly, divide it into small pieces, and roll it into a slightly thicker dumpling skin (please ignore the irregular skin I rolled)

Step 7: take the right amount of stuffing, put it in the middle of the dough, and pinch it on the opposite side

Step 8: put a little oil in the pan (there is a frying pan at home, but it's better to use a non stick pan). After the oil is hot, put it into the potstickers (one by one), and fry over low heat for 1-2min

Step 9: after setting the bottom, add 1 / 3 water to the potstickers, cover and cook

Step 10: when the water is dry, pour in some oil and fry the potstickers over medium low heat to get out of the pot

Step 11: put the bottom up on the plate when you leave the pot

Materials required:

Cowpea: 200g

Pork stuffing: 200g

Flour: 200g

Beef powder: 3 teaspoons

Old style: 2 teaspoons

Cooking wine: 1 teaspoon

Sesame oil: 3 teaspoons

Ginger powder: right amount

Note: 1. Wash the cowpea and blanch it for about 1 minute to remove the raw flavor. 2. Don't mix the chopped cowpea with the meat immediately. Mix it with sesame oil first to prevent too much water. 3. Make the dough a little harder. 4. The dough can be a little thicker than the dumpling skin. 5. Add oil twice. The first time is to make the bottom set. The second time is to fry the potstickers again. 6 Paste the pot to prevent sticking)

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Jiang Dou Zhu Rou Guo Tie