Pan-Fried Meat Dumplings(guo tie )

Pan-Fried Meat Dumplings

Introduction:

"I remember when I was in college, I went to Hangzhou to buy clothes with my classmates when I came home from vacation. My classmates took me to eat potstickers. That was my first impression of potstickers. In fact, I was very curious about why it was called and how it was made At that time, I didn't know anything about cooking. Now I'm learning more and more about food. Ha ha. "

Production steps:

Step 1: cut the pork into small pieces and chop it

Step 2: cut leeks into small pieces

Step 3: add salt to leek, mix monosodium glutamate, marinate the water in leek. After the water out, squeeze the water dry, add the meat, mix

Step 4: add water to the flour, knead the dough and wake up for 20 minutes

Step 5: knead the dough into long strips, cut them off and roll them into dumpling skin

Step 6: I play too hard, made into different shapes, but really ugly

Step 7: I don't know how to make the potstickers I eat. I only make them into dumplings

Step 8: put a little oil in the cold pan, put in the dumplings and open fire

Step 9: when you hear the crackling sound, add the water starch, cover the pot and wait for it to come out of the pot

Step 10: out of the pot, ha ha. In addition to being ugly, it tastes good. I ate three at a time. I really doubt if I'm tired of making potstickers

Materials required:

Flour: 500g

Meat: 300g

Leek: 450g

Salt: right amount

MSG: right amount

Oil: right amount

Note: 1. The meat minced by myself is not the same. It tastes very good. Originally, there were eggs and shrimps in the stuffing, but this time I was lazy. Hehe 2. Don't make the starch too thick. Once, I was too thick. It was really not good-looking and affected the taste

Production difficulty: simple

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Guo Tie