Korean hot cabbage potstickers
Introduction:
"Korean potstickers and our potstickers have slightly changed in appearance. The taste is really in line with our taste. It's salty and crispy. The stuffing is fragrant, fresh, slightly spicy, and the bottom is crispy. Dip in some spicy sauce, and the taste is first-class
Production steps:
Step 1: prepare all the ingredients.
Step 2: add half of the egg liquid and starch to the pork stuffing.
Step 3: add pepper, chicken essence, salt and soy sauce.
Step 4: beat evenly in one direction.
Step 5: add scallion and ginger powder.
Step 6: add chopped hot cabbage.
Step 7: stir well, then add sesame oil and mix well to make filling.
Step 8: take a dumpling skin and put in the stuffing.
Step 9: spread some egg liquid around the dumpling skin,
Step 10: then squeeze the dumpling skin tightly.
Step 11: knead the dough on both sides into four corners, and the potstickers will be green.
Step 12: pour a little oil into the pan and fry in the potstickers for 1 minute.
Step 13: then add a little cold water.
Step 14: add the lid and simmer until smooth.
Step 15: add Korean chili sauce and soy sauce in a small bowl, and mix with a little water to make dipping sauce.
Step 16: stew the water in the pot until it is dry, and the bottom of the potstickers is scorched. Serve with the dip.
Materials required:
Dumpling skin: 400g
Minced meat: 200g
Korean hot cabbage: 80g
Egg: 1
Korean chili sauce: 5g
Soy sauce: 10g
Sesame oil: 10g
Shallot: 2
Ginger powder: 3 G
Pepper: 2G
Salt: 2G
Chicken essence: 2G
Starch: right amount
Note: the stuffing with spicy cabbage, already very salty, so the amount of salt to be appropriate, you can try salty, adjust with your own taste. Add a little water to stew until the potstickers, can make the potstickers cooked more thoroughly, and taste good.
Production difficulty: ordinary
Technology: decocting
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Han Shi La Bai Cai Guo Tie
Korean hot cabbage potstickers
Red soup -- amaranth fish bean curd soup. Hong Se De Tang Xian Cai Yu Dou Fu Tang
Fried potato with roast duck. Kao Ya Chao Ma Ling Shu
Noodles with sauce in stone pot. Shi Guo Jiang Tang Mian
Fried cabbage with dried bean curd. Dou Fu Gan Chao Bao Cai
Huangqi old duck shoot soup. Huang Qi Lao Ya Sun Tang
Stewed rice with Guangdong preserved meat. Guang Dong La Wei Bao Zai Fan