Celery and pork potstickers(qin cai zhu rou guo tie )

Celery and pork potstickers

Introduction:

"Today, celery is used to make a delicious dish, which is called" celery pork potstickers ". This potstickers is made with celery and pork. Celery is more than pork, less than half meat and half vegetable. It is delicious and healthy. The specific methods are as follows. "

Production steps:

Step 1: make the filling; cut the celery first.

Step 2: add chopped scallion, ginger and soy sauce to the minced pork.

Step 3: add about 20 grams of oyster sauce.

Step 4: sprinkle a little more salt.

Step 5: sprinkle in MSG and white pepper.

Step 6: finally, pour in Shaojiu and sesame oil, mix well and stir vigorously.

Step 7: stir well and pour in the celery powder. Mix the pork and celery well and set aside.

Step 8: dough making; dough belongs to the practice of semi ironing, so first pour 30% boiling water into the flour to stir.

Step 9: then continue to mix the noodles with proper amount of cold water..

Step 10: soften the dough a little, mix the dough well for 10 minutes and knead well again.

Step 11: rub the dough into thick strips and divide it into dough.

Step 12: roll the dough into a round skin for stuffing.

Step 13: when filling, stretch the dough by hand to make it oval before filling.

Step 14: it is better to pack the stuffing with 8% filling.

Step 15: pack the blanks of the potstickers one by one.

Step 16: then put it into the frying pan in batches, and put it neatly and compactly.

Step 17: fry a little oil in the pan for one minute, then add a little water, cover tightly and simmer for 5 minutes.

Step 18: after simmering for 5 minutes, open the lid, let go of the steam in the pan, and then add a little oil for final frying. During the final frying process, move the frying pan back and forth to make it heated evenly, about 1 minute.

Step 19: fry the bottom of the potstickers until golden and evenly colored, then you can take out the pot code plate.

Materials required:

Flour: 400g

Celery: 500g

Minced pork: 200g

Salt: 3 G

Shaojiu: 20g

MSG: 2G

Note: This potstickers features: the bottom is golden and crisp, the skin is soft and moist, the stuffing is fresh and fragrant, and the taste is salty and fresh. Warm tips: 1. Celery should be finely cut with a knife. It's better not to chop it with a knife. Otherwise, it tastes bad and doesn't taste crisp and tender. 2. Dough belongs to semi hot, that is, use 30% boiling water to heat the flour until it is mature, and then add cold water and make a slightly soft dough. Finally, the dough should be mixed with cold water to a suitable degree. Therefore, don't use boiling water to heat the dough too soft first, and the dough that is fully cooked doesn't taste good. For example, if the dough is too hot, it will feel hard to eat after the potstickers are made The effect of semi ironing is the best, which can reduce the strength and toughness of the noodles, and also make the potstickers remain soft after cooling. This home-made food "celery and pork potstickers" is ready for your reference!

Production difficulty: simple

Technology: decocting

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qin Cai Zhu Rou Guo Tie