Crispy and delicious leek meat pot stickers(xiang su wei mei de jiu cai rou xian guo tie )

Crispy and delicious leek meat pot stickers

Introduction:

"When it comes to the pasta of guotie, you will be familiar with it. It is a kind of fried stuffing food. It is exquisitely made and tastes exquisite. It is usually made of pork stuffing, and it is supplemented with different fresh vegetables according to the season. The stuffing is usually in the shape of moon bud. The bottom of the potstickers is dark yellow, crisp, soft and tough, and the filling is fragrant. The shape of potstickers varies from place to place, generally in the shape of dumplings, but Tianjin potstickers are similar to girdle fire. Pay attention to the key steps: first add a little oil, low heat for 3 minutes, pour appropriate amount of water, the pot makes a wheezing sound, cover the pot, open it for 2 minutes, repeat 2-3 times. Turn the pan once in the middle and cover it to prevent the oil from splashing, scorching and tenderness. As for the stuffing inside, it's good to use meat stuffing. Or with shrimp, eggs and pork stuffing and into the three fresh stuffing is also very good; in this also useful beef or mutton prepared stuffing, taste is also very good; this mainly depends on your favorite taste. Or weekend at home, nothing and happiness together to make a pot of fragrant potstickers

Production steps:

Step 1: add the flour into the cold water and make the dough into cold water, soften the dough and wake up for 20 minutes;

Step 2: marinate the pork stuffing with weidamei soy sauce, homemade five spice powder and chopped green onion for five minutes

Step 3: add chopped leek, agaric and sesame oil and stir well

Step 4: turn the dough into a potion

Step 5: roll out the dough with a rolling pin

Step 6: put the minced meat on the rolled dough

Step 7: hold both ends of the dough by hand and pull them together to form a crescent shape;

Step 8: heat the pan, add a little peanut oil, put the wrapped potstickers into the pan in turn, and fry them over low heat for about 3 minutes;

Step 9: take a small bowl, add appropriate amount of flour, dilute with water into a thin soup, and add it into the gap of the potstickers in the pot

Step 10: cover the pot and fry it over low heat for about 10 minutes;

Step 11: when the water in the pot disappears, it's OK to fry the pot paste slightly with high fire and remove the chromium residue from the bottom

Step 12: potstickers out of the pot

Materials required:

Pork stuffing: 800g

Flour: 500g

Leek: 300g

Water hair fungus: 50g

Scallion: 100g

Weidamei soy sauce: right amount

Five spice powder: appropriate amount

Sesame oil: appropriate amount

Note: 1, after the dough and good, try to wake up for a period of time, to ensure the softness of the dough. 2. Try to marinate the meat stuffing with soy sauce for a period of time before mixing, so that it will taste even. 3. The purpose of adding flour water to fried potstickers is to ensure that the potstickers are heated evenly, and also to ensure that the potstickers are crisp, fragrant and tender.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Su Wei Mei De Jiu Cai Rou Xian Guo Tie