Crispy potstickers(cui pi guo tie )

Crispy potstickers

Introduction:

"It's a big meal every weekend.". My family loves to eat, so I can drool when I think about it. In fact, it's not very troublesome. With skill, you can get twice the result with half the effort. "

Production steps:

Step 1: add thirteen spices, salt, chopped onion and ginger powder into the meat, then add edible oil and sesame oil, stir with chopsticks, and set aside.

Step 2: Chop fennel and set aside.

Step 3: put the chopped fennel into the meat stuffing mixed in step 1 and stir well.

Step 4: put the dumpling skin in the palm of your hand, and put the right amount of meat in the middle of the dumpling skin.

Step 5: put the two opposite sides of the dumpling skin in the middle and squeeze them.

Step 6: pinch the opening of the middle socket first

Step 7: the other side of the synchronous sudden 6, the final plastic dumplings, check whether there is a leak filling place.

Step 8: Ignite the fire, heat the pot, and then spread a layer of oil on the bottom of the pot. Put the wrapped pot stickers into the pan as shown in the figure.

Step 9: add boiling water in the pot, the amount of water is less than half of the pot paste, cover the pot, and turn the gas stove to medium high fire.

Step 10: 5 minutes later, go back to the side of the pot, until you hear a light crackling sound in the pot, open the lid to put down the water vapor, and then cover the lid. 2 minutes later, turn to the middle of the fire to see that the color of the paste inside the pot becomes darker. Use chopsticks to gently move one of the paste and look at the bottom. If it's easy to move and the bottom has golden crispy skin, you can turn off the fire and put it out immediately.

Materials required:

Dumpling skin: right amount

Fennel: right amount

Pork foreleg stuffing: appropriate amount

Edible oil: right amount

Sesame oil: appropriate amount

Thirteen spices: 2G

Salt: right amount

Scallion: right amount

Ginger powder: appropriate amount

Note: 1. Dumpling skin can be bought ready-made, you can also do their own and noodles, noodles remember and soft. 2. The best ratio of fennel and meat stuffing is 1:1. 3. The amount of sesame oil is about one fifth of edible oil. When you put the oil, you can see that the oil volume of the two fried dishes is almost the same. 4. Before putting the potstickers on the pot, you must brush a layer of oil in the pot, so that the potstickers are not easy to paste, and they are easy to peel and shovel down after they are cooked. 5. Adding water in the pot is to make the stuffing well cooked, and the upper part of the skin is not hard, which makes it easier to scorch outside and tender inside, and also reduces the cooking time. 6. To judge whether the potstickers are cooked or not and whether there is crispy skin at the bottom, first check whether there is still water in the pot. When there is no water and there is a crackling sound in the pot, it means that the potstickers are crispy. At this time, you can use chopsticks to tilt up a potstickers to see whether there is golden crispy skin at the bottom. If there is, check more, and it means that you can turn off the fire and get out of the pot.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cui Pi Guo Tie