How to make potsticker dumplings, how to make potsticker dumplings

Raw material formula: 5 kg of flour, kg of minced pork, kg of vegetables, 50 grams of minced ginger, 250 grams of chopped green onion, 500 grams of soy sauce, 25 grams of refined salt, 100 grams of flour, 400 grams of sesame oil, five-spice powder, a little monosodium glutamate.

Method 1Add soy sauce to the minced pork and mix well; Wash and chop the vegetables and squeeze out the water; Mix together the green onion, ginger, noodle paste, five-spice powder, and sesame oil (about 250g). Then put the minced meat, chopped vegetables, and seasonings together to form a potsticker meat filling.

2.Pour the flour on the board, add about kilograms of water and form a dough, knead it into long strips after a little sourcing, and knead it into several small dough of the same size. Sprinkle dry flour on the panel, put the dough agent on the dry powder one by one and press it flat, then roll it into a round skin with a diameter of about 6 7 cm, wrap an appropriate amount of meat filling in half with each round skin, and then knead it into a pleated lace, shaped like a crescent-shaped potsticker green (commonly known as tiger claws).

3.Put the iron bell with the edge on the fire, wipe it all over with oil, pour a layer of sesame oil on it, neatly discharge the raw pot stickers into the bell in rows, then sprinkle some water, cover the bell cover, boil until the water is almost dry, then sprinkle some water and continue to fry until the water is dry, uncover the bell cover, pour some sesame oil, turn the bell from time to time on one side, burn the pot with slow fire on the other side, and shovel it out with a shovel when the bottom of the pot sticker is burnt yellow.

Product features Burnt yellow, thin skin and many fillings, crisp on one side, soft on the other, delicious and not greasy.

Potsticker dumplings: I like to eat this layer of crispy skin on the outside.

Teach you the best way to make potstickers.

Since learning to do this, the child will never eat steamed buns again.

Here's how to make potstickers:Ingredients: 100 grams of dumpling wrappers, 70 grams of vegetable filling.

Excipients: 3 ml of cooking oil, 50 ml of water.

1. Take out the dumpling wrappers and vegetable filling.

2. Make dumplings.

3. Put oil in the pot and brush well.

4. Put in the dumplings, add water, and simmer over low heat.

5. Put the potstickers on a plate, and the potstickers can be made.

1.First of all, we add 300 grams of flour to the basin, divide the flour into two halves, half with 80 ml of boiling water and the other half with 80 ml of cold water, stir while pouring, knead the dough into a dough, and let it stand for 20 minutes. 2.

When it is time to prepare the filling, beat two eggs into the bowl, add 5 grams of sesame oil and 1 gram of salt to the base, and stir well. 3.Open the electric baking pan, evenly brush with vegetable oil, after the oil is hot, pour the egg mixture into the pan, stir-fry until the egg liquid is all set, and take the eggs out of the pan and cut them into pieces.

4.After the leeks are washed, cut into minced vermicelli soaked in advance and chopped, put together with eggs, add a little salad oil, 1 gram of pepper, 2 grams of salt, 1 gram of thirteen spices, 2 grams of chicken powder, 10 grams of sesame oil, sesame oil can form an oil film on the surface of the leek, prevent a large amount of water from the leeks, stir evenly, and the filling will be adjusted. 5.

At this time, the dough is also ready, we sprinkle the bottom surface on the board, take out the dough, knead it lightly a few times, knead it smooth, knead it into long strips, and put it into a dough of uniform size. 6.Sprinkle dry flour on top of the dough to prevent sticking, flatten the dough one by one, and roll it out into a dumpling wrapper with a slightly thicker middle and a thinner edge, so that the filling will not be exposed when wrapping.

7.After all the dough is rolled out, we start to wrap the potstickers, put the adjusted leek filling on the dough, fold the dough in half, and move forward like this to pinch the opening, and pinch out the crescent-shaped potstickers. 8.

After all the potstickers are wrapped, we adjust some batter, put a small handful of cornmeal and a small handful of flour in the basin, pour in an appropriate amount of water, mix it into a very thin batter, use it to make ice flowers, and then add 10 grams of vegetable oil to make the ice flowers more crispy. 9.When the oil temperature is hot, put the wrapped green potstickers into the pot, pour in the adjusted batter, gently turn the pot, let the batter evenly spread at the bottom of the pot, the amount of batter should be slightly lower than the bottom of the potstickers, cover the pot, and sear for about 2 minutes, so that the inside of the potstickers can mature faster.

After a few minutes, pour vegetable oil on the surface of the potstickers to retain the moisture inside the crust and make the crust softer, then cover the pot and bake for another 3 minutes to cook the potstickers thoroughly. After a few minutes, the batter in the pot has been boiled dry, and a beautiful layer of ice flowers has appeared at the bottom, golden and crispy, and the surface is still soft and chewy.

Ingredients. Dumplings.

Accessories. Salad oil.

Steps to make potsticker dumplings.

1.Heat a saucepan (with lid) and pour in the salad oil, preferably just covering the bottom of the pan.

2.Turn off the heat, and then put the dumplings neatly in the pot, one by one, and place them in one direction, not too tight, because the dumplings will have a certain expansion after heating to give it a certain space, and it can not be space, so that when the pot is raised, it will not be a whole piece, which will affect the appearance.

3.Add cold water to the pot, not hot water, so that the dumplings will not be fried, the amount of water is just over the dumpling skin is the best, if there is too much water, the dumpling skin will be soft after frying, one is not good-looking, the other is not crispy, affecting the taste.

4.Cover the pot, use high heat first, and then change to medium heat and fry slowly when the water is boiling. Do not open the lid halfway through.

Note: The lid of the pot is best with the original lid, so that it is more tightly fitted and does not run away, otherwise the fried dumplings will be fried more raw. Then it is best to have a glass lid so that you can see the state clearly.

5.The free time for frying can be used to spice the ingredients, first cut the ginger shreds and then put the ginger shreds into the flavor dish, add balsamic vinegar, 6According to each person's taste, you can also add chives, coriander leaves, various dipping sauces, chili oil, etc.

7.When you see that the water in the pot is fried and only the oil is left, do not open the lid, turn the pan evenly, and ensure that each dumpling is fried with even heat.

8.Open the lid and fry it for another minute or two on high heat, the purpose of this is to let the water fully volatilize and make the dumpling skin more crispy, and second, to make the bottom of the dumplings a little bit mushy, so that the taste is better.

9.Turn off the heat, don't rush to shovel the dumplings, and pour out the excess oil first.

10.Scoop down from the back of the dumplings so that you can make a whole potsticker, put it on a plate with the bottom side up, and sprinkle with sesame seeds and chives or coriander leaves for garnish.

Tips: The shape of fried dumplings and dumplings is different, fried dumplings are generally flat-bottomed, so it is easier to fry in a pan, and dumplings are generally more rounded, so that they will not lose their appearance after cooking.

Ingredients: flour, pork belly, butter, baking powder, salt, chicken essence, green onion, ginger, egg.

Method: 1. Boil the flour with warm water, add a little butter and baking powder, and knead it into a smooth dough.

2. Chop the pork belly, add eggs, salt, chicken essence, green onion and ginger, and stir vigorously.

3. Put the filling into the dumpling wrapper, knead both sides, and wrap it into a crescent shape.

4. Put oil in the frying pan, and then put the potstickers neatly.

5. After frying for a while, spray an appropriate amount of water into the pot, cover the pot, and let the water vapor steam the potstickers. Remember not to be ice water.

6. Open the lid and fry for a while, add shredded ginger according to your taste, and remove from the pot.

How to make dumpling potstickers, you can follow the method on the Internet to make it, and that method is quite simple.

Fragrant potstickers. 1.Dice the shiitake mushrooms.

2.Prepare a large bowl and add the minced meat, shiitake mushrooms, chopped green onion and two eggs.

3.Add diced carrots, dried shrimp and minced garlic.

4.Add salt, sugar, sesame oil, appropriate amount of monosodium glutamate, pepper and sesame oil to taste. Stir to combine.

5.Wrap it in the shape of a potsticker.

6.Brush the pan with a layer of oil, turn on low heat and add the dumplings. When the bottom is golden brown, add 1/4 of the water to the height of the dumplings, cover the pot with a lid, and continue to cook over low heat. Wait until there is a crackling sound to open the lid and fry until there is no water, then turn off the heat.

7.Use a spatula to eat fragrant and crispy potsticker dumplings.

You can go to the beans and fruits.

It's a gourmet **.

I found a lot of recipes above.