How can potstickers be crispy, how to make potstickers crispy and browned

Dumplings as the main ingredient.

350g excipient oil.

Batter to taste. Appropriate steps.

1.Non-stick pans, 2Wrapped fresh dumplings, 3Heat the oil in a pan and put in the dumplings, 4Cover the pan and simmer, 5Front yellow, 6Pendulum, 7Pour the batter, 8Flattened, 9Cover the pan again and fry until crispy.

Potstickers are crispy, the dough is soft and tough, and the filling is fragrant, making it a deeply disturbing and popular food. If you don't do it well, it will taste hard.

200g of flour, use an appropriate amount of warm water and form a dough, and eat hard with cold water and noodles. Try to make the dough as soft as possible, like the dough of a pancake.

Grind the lean pork into a meat filling, put in the green onions, ginger, peppercorns, salt, and you can also put in your favorite condiments. Stir to combine.

The dough is kneaded into long strips and then cut into small pieces. Then use a rolling pin to roll out the oval and sharp round dough sheet.

Put the minced meat on the dough sheet, pinch it from the middle, then pinch it separately on both sides, and you're done.

On the electric cake setting, put in an appropriate amount of cooking oil, or a frying pan can also be used. When the oil is hot, put the cooked potstickers in and fry them.

Put a little flour in a bowl, add an appropriate amount of water, mix thoroughly, and sprinkle in the gaps between the potstickers (the potstickers that come out this way don't taste hard). Then cover the pot and let it sit for about 5 minutes.

After about 5 minutes, open the lid of the pot and see that the juice in the pot is dried up, and the potstickers are cooked.

Potstickers are a kind of pastry that people love to eat, similar to the practice of dumplings, that is, dumplings are cooked in the pot, and potstickers are fried, crispy and delicious, the more relatives eat, the more comfortable they are, in autumn, eating buns and dumplings is not as good as eating it, a few yuan to make a pot, crispy on the outside and tender on the inside, so delicious!

When I talk about potstickers, I think of it delicious, because the bottom of the potstickers is golden and crispy, and the filling is delicious and delicious, if you take it as a meal, it is really delicious, better than fried buns and dumplings!

In fact, the method of potstickers is very simple, you only need to adjust the filling, and then buy some dumpling skins, wrap them in the filling, and fry them in the pot, so that a burnt and crispy potstickers will be done, okay, not much to say, I will say the detailed method of potstickers below, after the autumn, you should eat more when you encounter this dish, the vitamin C content is very high, made into pastry, crispy and under the meal!

Food]: Raw pork, lotus root, ginger and garlic, rice wine, light soy sauce, dark soy sauce, oil consumption, salt, sesame oil, white pepper, flour water. [Specific method]:

Prepare 300 grams of raw pork in advance, cut it into pieces, put it in a meat grinder to make pork puree, and then put 200 grams of lotus root, peel off the skin, then cut it into pieces, and put it in a meat grinder to crush it (if there is no meat grinder at home, use a knife to chop it). Add green onions, ginger foam, rice wine, light soy sauce, oil consumption, dark soy sauce, salt, white pepper, sesame oil to the dumpling filling, stir well, add the lotus root powder, stir well and set aside.

Take off the dumpling wrappers you bought in the supermarket, put the filling in them, fold the dumpling wrappers left and right, and pre-mold part of the inside, so that the dough blank is ready.

Heat the electric baking pan below, brush with a layer of oil first, put the dough in and fry it, fry the bottom end until golden brown, add one-third of the flour water before the food, cover the upper lid tightly, and simmer the water dry, so that you can take it from the pot.

Tips] In the case of adjusting the filling, first add seasoning to the dumpling filling to make the dumpling filling flavorful, add lotus root and stir well, so that part of the filling will be adjusted. You can go to the mall to buy some dumpling skins, so potstickers, worry-free and time-saving, you can also knead the dough yourself, roll out the dumpling skin, this step is determined according to personal hobbies. First, put the dough in the pan and fry it, fry the bottom end until it is golden brown, add appropriate flour water, and simmer the water dry, so that the potstickers can be out of the pan.

1: Peel, wash and chop the carrots, adjust the dumpling filling for later use, pour an appropriate amount of oil into the pot, pour in the diced carrots, fry over low heat for a few minutes, fry after cooking, put in a bowl for later use. 2:

Wash the dried shiitake mushrooms, soak them in water for two hours, squeeze out the water after soaking, and cut them into small cubes with a knife. 3: Wash the pork belly, peel and chop it into a meat filling, add salt, light soy sauce, dark soy sauce, oyster sauce, beat in an egg and a spoonful of starch, stir clockwise.

4: Pour the water from the soaked shiitake mushrooms into the meat filling several times to make the meat filling absorb water and become full, so that the potstickers will be tender and juicy, then pour in diced carrots and shiitake mushrooms, pour in a spoonful of sesame oil, and stir well. 5:

Wrap a spoonful of meat filling in the dumpling skin and fold it up and down to the middle, dip it in some water and pinch it tightly, and the potstickers are ready, and finally brush the pot with an appropriate amount of oil, put the finished potstickers neatly into the pot, and fry them on low heat until golden brown on both sides.

Potstickers can be made into cornmeal potstickers, and the cornmeal is mixed with an appropriate amount of warm boiled water and then beaten into a dough of uniform size. Then place on both sides of the pan and bake it.

The heat must be mastered. Put the potstickers on the stove and roast them slowly over medium heat to make them delicious.

【Zucchini pot stickers】

Ingredients: zucchini, eggs, shrimp skin, cooking oil, salt, pepper, flour.

Method, 1: Clean the zucchini, rub it into fine strips with a cleaning bed, add salt and mix well and marinate for 20 minutes, then dry the water.

2) Stir-fry the shrimp skin in hot oil until slightly browned, then cool through, add salt and pepper to the eggs and fry until cool (do not fry old).

3) Mix the noodles, 500g flour + 250g water + 1 egg + 5g salt and mix well, wake slightly.

4) Mix the filling, mix the zucchini, shrimp skin and eggs, add salt, pepper and scallion oil and stir well.

5) Roll out the dough into a dough that is twice as large as the dough, add the filling and knead into a potsticker-like shape.

6) Heat a frying pan, add a little oil, put the wrapped potstickers into the pan one by one, and fry until the bottom is slightly yellow.

7: Pour in flour water, cover and simmer for 2-3 minutes.

4 tips for making zucchini potstickers::

1: If you want to be delicious, the noodles are a technical job, it is best to use warm water, and you have to wake up for a while to achieve the best effect.

2: When the zucchini filling is prepared, be sure to dry the water inside, and it must be completely and thoroughly dried, and never water.

3: The modulation ratio of flour and water is 1:2:10 for water, oil and flour respectively.

4: When searing, it should be cooked over medium and low heat throughout the whole process, especially at the end, you must watch it several times to avoid sticking to the pot.

the practice of potstickers;

1. Ingredients: 30 dumpling wrappers, 150 grams of shrimp, 1 3 teaspoons of salt, a little pepper, 1 teaspoon of cooking wine, 1 2 teaspoons of minced ginger, 200 grams of ground pork, 100 grams of leeks, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 2 teaspoons of sesame oil, 10 grams of minced green onions.

2. Main ingredients: pork filling, shrimp, dumpling skin, water fungus, leeks, green onion and ginger.

3. Add minced green onion and ginger, salt, cooking wine, oyster sauce, soy sauce, pepper and sesame oil to the meat filling and stir well.

4. Remove the shrimp to the shrimp line, clean the shrimp that has gone to the shrimp line, rinse it slightly, and put it into the stirred meat filling.

5. Mix well and set aside. 6. Wash and chop the leeks, and chop the fungus. Put the chopped fungus and leeks into the meat filling, and mix well to form the filling.

7. Take a dumpling wrapper and put an appropriate amount of filling, and put a shrimp in each of them when wrapping. Pinch twice in the middle and do not seal.

8. Put a little base oil in the pot in turn, and fry it in the wrapped potstickers over low heat.

9. Fry until the bottom of the pot sticker has a slight yellow gar and set.

10. At this time, pour in the water with balsamic vinegar, the amount of water is one-third of the potstickers (half a bowl of water add a teaspoon of balsamic vinegar) and quickly cover the lid.

11. Simmer until the water is dry, open the lid and fry for a while to let the bottom edge form a crispy bottom.

Generally, I choose to put baking soda, adding baking soda will make him more crispy and delicious, and the taste will be more crispy, and then it is very crunchy and chewy.

Put these main raw materials; Flour, warm water, minced pork, leeks, salt, soy sauce, rice wine, chicken essence, white pepper, five-spice powder, minced green onion, minced ginger, sesame oil, cooking oil, water.

Ingredients: 250 grams of wheat flour, 250 grams of fat and lean pork, 200 grams of cabbage, 5 grams of ginger, 5 grams of green onions, 3 grams of salt, 3 grams of soy sauce Method 1, put the flour into a large bowl, add boiling water and mix well, knead into a dough, cover the dough with a damp cloth, after about 30 minutes, roll the dough into strips, cut into small grains, and mold it into a round flour skin with a small wooden stick or round money. 2. Wash the cabbage, cut it into small pieces, boil it in boiling water for 3 minutes, remove it and soak it, drain the water, wash the pork, chop it into minced meat, put in the cabbage, minced ginger, green onion, salt, soy sauce and mix well into a filling.

3. Put the fillings in the round flour skin, wrap them into potstickers, and set aside. 4. Heat a wok, add 3 tablespoons of oil, put in the potstickers, fry until the bottom is slightly yellow, add 3 4 cups of water, cover, turn to medium heat and cook until the water is dry. 5. Pour in 2 tablespoons of sesame oil, cover, and then fry the bottom until crispy, then you can eat it.

First, the practice of vegetarian pot stickers.

Salt, light soy sauce. Bamboo shoots, shiitake mushrooms, water chestnuts, vermicelli.

Dumpling skin 1, water chestnut peeled and diced, vermicelli soaked and chopped, bamboo shoots and mushrooms also cut into small cubes; 2. Heat the oil in the pot, add diced mushrooms and stir-fry until soft, then add the chopped water chestnuts, bamboo shoots and vermicelli and stir-fry together;

3. Then add salt, light soy sauce and pepper to taste, and let it cool; 4. Put the filling on the dumpling skin, knead the middle part symmetrically, and do not knead the two sides; 5. Heat the pot with a little oil, put the wrapped potstickers into the pot, fry for a minute or two on low heat, at this time the bottom of the potstickers is golden and then sprinkle a little water into the pot; 6. Immediately cover the pot and simmer the potstickers with water vapor for about two minutes.

Second, the practice of quick-frozen potstickers.

Preparation of ingredients. Frozen dumplings, chopped green onions, cooking oil, flour.

Methodological steps. 1. Prepare the dumplings for thawing, mix 1 tablespoon of flour into slightly thicker flour water for later use;

2. Take a flat bottom without sticking to the pot, pour a little cooking oil, about 1 tablespoon, warm, and put it into the dumplings;

3. Pour the flour water evenly into the non-stick pot, and turn it left and right to wrap it evenly on the dumplings, the flour water is about one-third over the dumplings, and cover the pot;

4. After about a minute, you can open the lid to see, if the dumpling skin is transparent and bulging, it means that it is ripe; If the dumplings are cooked thoroughly and the water is not dry, start a high fire to drain the water, sprinkle in chopped green onions, and wait for a while.

Third, the practice of pork cabbage potstickers.

Preparation of ingredients. All-purpose flour, water, minced meat, cabbage, ginger powder, white pepper, salt, oyster sauce, chicken juice, sesame oil, cooking wine, light soy sauce.

Methodological steps. 1. Slowly add water to the flour, stir and knead the dough with chopsticks while adding, cover the basin and let it rise for 15 minutes;

2. Divide the dough into dough and roll it into dumpling wrappers for later use;

3. Add white pepper, ginger powder, salt, cooking wine, chicken juice and light soy sauce to the meat filling and mix well;

4. Add an appropriate amount of water, stir in one direction while adding, mince the cabbage leaves and put them in the meat filling and stir well;

5. Add sesame oil to taste with salt and mix well, take one side of the skin, put the filling in the middle, pinch it diagonally, and do not seal it on both sides;

6. Put the bottom oil in the frying pan, put the pot sticker embryo on low heat, fry the bottom of the bottom over low heat, pour vinegar water, cover the pot, and cook until the fried dumplings are cooked.

Ingredients: 300g flour

3 eggs.

Leeks 500g

Shopee to taste.

Black sesame seeds to taste.

Boiling water to taste.

Three fresh pot stickers to make.

Add a little oil to the pan and slide the eggs into egg pieces, then chop them a little more and chop them even more, add the shrimp skin, and mix the egg chops slightly.

Tips for delicious fillings: Heat a little oil in a pot, burn until there is some smoke, turn off the fire and let it cool, then pour it into the filling, then add a little sugar and sesame oil and mix well, and add salt until before wrapping, otherwise the leeks are easy to come out of the water.

Blanch the flour with boiling water, then knead it into a smooth dough, wrap it in plastic wrap and let it rise for half an hour. It is recommended that you knead the dough before making the filling.

Divide the rested noodles into doses that are suitable for the size.

Roll out the dough, wrap the filling, pinch it tightly in the middle like this, leave it at both ends to wrap all the potstickers, it is best to cover it with a container or a damp cloth, so as not to affect the taste of the dry skin and put oil in the pot, place the potstickers neatly in the pot, and fry over medium heat until the bottom is slightly browned. Add water once, cover the pot after submerging the bottom of the potstickers, turn to low heat and slowly fry the water, add water again, and continue to cover and fry dry. At this time, the potstickers are basically 8 years mature.

Mix water and flour into flour water, thin it a little, pour it evenly at the bottom of the potsticker, and sprinkle black sesame seeds for a while to form a beautiful burnt base. At this time, the potstickers can be turned upside down into the plate and out of the pot.

Put the rice in the rice cooker, put less water, cook the rice more dry, and then continue to keep warm until the rice turns golden brown, and the delicious potstickers are ready.

The secret of good potstickers is mainly crispy, and the potstickers made by doing this are crispy and crispy.