How to make potstickers for beef, how to make beef potstickers?

Ingredients: 500g beef (lean) 500g fatty meat 150g water chestnut.

Excipients: 50g coriander.

Seasoning: 150 grams of eggs, 25 grams of cooking wine, 4 grams of salt, 3 grams of sugar, 2 grams of monosodium glutamate, 15 grams of sesame oil, 1 gram of Sichuan pepper powder, 15 grams of green onions, 15 grams of ginger, 30 grams of starch (peas), 50 grams of vegetable oil, appropriate amount of each.

How to make the pot sticker beef:

1.Remove the tendons from the beef and cut it into thin slices, then pound and chop it into a fine puree; Peeled water chestnuts are patted and chopped; take 150 grams of fat meat and chop it into rice; Mash the green onion and ginger with cooking wine to extract the juice, add eggs, starch, cooking wine, monosodium glutamate, sugar, salt and sesame oil, and stir into a filling.

2.The remaining fat meat is cooked in a soup pot (do not boil rotten), take it out and let it cool, cut it into round slices with a diameter of 3 cm and cm thick, a total of 24 pieces, wipe the water on the fat slices with a clean white cloth, stick dry starch on the noodles, put them in the pan one by one, stick the beef filling on the fat slices, press flat with a knife, and then paste the coriander leaves.

3。When eating, put the frying pan on the fire, keep turning, fry it over warm fire until the fat oil is discharged, take out the decant oil when the outside is crispy and the inside is golden brown, sprinkle pepper powder, pour sesame oil, and put it on the plate.

Beef Potstickers] tutorial will be updated later.

Dough: 500 grams of medium flour, 125 grams of hot water at about 80 degrees, 125 grams of cold water.

Filling: 450 grams of beef, 1 green onion, 10 grams of Sichuan pepper, 8 grams of ginger, appropriate amount of coriander, appropriate amount of salt, 6 grams of sugar, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 20 grams of olive oil, 3 grams of sesame oil, 1 egg white, 1 small bowl of water.

Preparation of beef potstickers:

1. Wash and chop the beef into a puree and put it in a container. (I don't like to eat machine dumplings, I chop them all by hand).

2. Chop the green onion, ginger and coriander for later use, soak the pepper water in hot water, cover and soak for 15 minutes, take out the peppercorns, add cooking wine to the meat filling and mix for a while.

<>4. Add salt, sugar, soy sauce and oyster sauce.

5. Pour olive oil and sesame oil, add egg whites, pour in pepper water and mix well, then pour in water, stir while pouring until the meat filling is thick and strong, and then put it in the refrigerator to refrigerate. (Refrigeration for half an hour to 1 hour would be better for packing).

6. Prepare the flour, pour hot water first, mix the noodles with chopsticks into a snowflake shape, then add cold water to knead into a smooth dough, cover with plastic wrap and let it cook for 20 minutes. After cooking, take out and knead into long strips and cut into pieces, and roll them into the size of dumpling skins.

7. Wrap in the filling, pinch it in the middle, heat the bottom of the frying pan and grease it, put in the potstickers and cover and fry.

8. Fry until the bottom is hard and the skin of the pot sticker is translucent, add a small half bowl of water, cover the pot again, and steam the upper part of the pot sticker with steam. When the water is dry, pour in a little oil and fry the bottom to crisp.

Remove the fascia of the beef and chop it into minced pieces, mince ginger and green onions, put them in a basin, add soy sauce, refined salt, monosodium glutamate, pepper, sesame oil and 250 grams of water and stir well to become a filling for later use.

Put the flour on the cutting board, add 300 grams of refined salt and hot water, mix the flour evenly, spread it out to cool (i.e., hot noodles and noodles), and then knead until it is pure and smooth, that is, the soup dough. Pick up the kneaded dough into 60 pieces, roll it out with a rolling pin into a thicker skin in the middle and a slightly thinner edge, wrap each into the filling, and knead it into a pleated dumpling.

Pick up the kneaded dough into 60 pieces, roll it out with a rolling pin into a thicker skin in the middle and a slightly thinner edge, wrap each into the filling, and knead it into a pleated dumpling.

Put the potsticker dumplings into a pan that has been oiled and heated, fry for half a minute, add water to the height of the potstickers at 1 3 places, cover and fry until the dumplings are dry, and the bottom is golden and burnt.

Essentials: When frying potstickers, add a particularly appropriate amount of water, too much will be easy to dry the pan and fry the potstickers, too little will be easy to turn the potstickers into dumplings.

Essentials: When frying potstickers, add a particularly appropriate amount of water, too much will be easy to dry the pan and fry the potstickers, too little will be easy to turn the potstickers into dumplings.

It is to adjust the flavor of the beef first, then wrap it in the dough, and then stick it in the pan and slowly roast it.

Cut the beef into chunks, then cut the ginger slices and prepare them, and place the beef and ginger slices in a multi-purpose blender. Stir, then put into an empty bowl, then add an appropriate amount of cooking wine, stir well, pour the mixed oyster mushrooms and shallots into the beef filling and stir. It is then wrapped directly in the noodles and fried.

The authentic way is to prepare flour and water, stir well, mix into a dough, then mix the meat filling, then wrap the meat filling into a potsticker, then put it in a mold, and bake it in the oven for 15 minutes.

<> "Beef Potstickers. Ingredients: 180g minced beef, 60g celery, some dumpling skins, 1 egg, 10g dried shiitake mushrooms.

Soak dried shiitake mushrooms in advance and adjust a bowl of green onion and ginger water, chop celery, shiitake mushrooms and shallots after washing, knock eggs into the beef minced beef, add a little salt, sesame oil and black pepper and stir well in one direction, pour a small amount of green onion and ginger water into the minced beef until the meat is in a moist state (each time you add it, you should fully stir until the water is complete, the wide chain is fully absorbed, and the celery is brightly collected).

Add celery, shiitake mushrooms and chopped green onions and stir well, put the filling in the middle of the dumpling skin, pinch it in the middle, pour a little cooking oil into the pan, fry the potstickers on low heat until the bottom is slightly yellow, pour a small bowl of water starch into the pot, change to medium-low heat and cover and simmer for 5 minutes. Open the lid and sprinkle in black sesame seeds and chopped green onions when the water is almost collected, and when the water is finished, turn off the heat and remove from the pot.

First, wash the beef and chop it into a meat puree, and put it in a container (I don't like to eat machine dumplings, I chop them by hand). Chop the green onion, ginger and coriander for later use, soak the pepper water in hot water and cover it.

Beef Potstickers] tutorial will be updated later.

Beef Potstickers] tutorial will be updated later.