The practice of bean pork pot stickers, how to make bean pork pot stickers delicious

Ingredients: 500g flour, 300g pork paste, 200g beans;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of monosodium glutamate, appropriate amount of pepper.

1 knead the dough into a dough and let it sit for 20 minutes.

2. Blanch the beans in hot water for 2 minutes, remove and set aside.

3Finely chop the green onion and ginger.

4Put the pork in a bowl, add the chopped green onion and ginger and mix well.

5. Chop the beans after cooking.

6Put the beans into the pork, add salt, pepper, oil, monosodium glutamate and mix well.

7Knead the dough long and cut into small doses.

8. Press flat and roll into a thin dough.

9. Put the stuffing on the dough.

10 Roll up from one end.

11Put the mouth underneath and seal the two ends again.

12Put water in a pot and bring to a boil over high heat, until the sides of the pot are very hot. Dip the back of the pork roll with water and stick the roll to the side of the pot.

13When you see that there is less water in the middle, add half a bowl of water and continue to boil until the water is dry, and the pork rolls in the pot are ready. (Keep looking when cooking, don't let the pot dry out, don't use an induction cooker).

Steps. 1.Knead the dough into a dough and let it sit for 20 minutes.

2.Blanch the beans in hot water for 2 minutes, remove and set aside.

3.Mince the green onion and ginger.

4.Put the pork in a bowl and mix with the chopped green onion and ginger.

5.Chop the beans after they are cooked.

6.Add the beans to the pork, add salt, pepper, oil, and monosodium glutamate and mix well.

7.Knead the dough long and cut into small doses.

8.Press flat and roll out into a thin dough.

9.Top the dough with the filling.

10.Roll it up from one end.

11.Press the mouth underneath and seal the ends again.

12.Put water in the pot and bring to a boil over high heat, until the sides of the pot are very hot. Dip the back of the pork roll with water and stick the roll to the side of the pot.

13.When you see less water in the middle, add half a bowl of water and continue to boil until the water is dry, and the pork rolls in the pot are ready. (Keep looking when cooking, don't let the pot dry out, don't use an induction cooker).

Step 1Add an appropriate amount of soy sauce, water, green onion and ginger, and salt to the meat filling, and remember to put the green onion at the end, so as not to touch the salt and it will smell rotten.

2.Add an appropriate amount of water to the flour, remember to add the water little by little, until the flour is snowflake-shaped, and there is no dry flour, knead it into a smooth dough and cover it to rise.

3.Wash the cowpeas and boil in boiling water for five minutes.

4.Chop the cowpeas and add them to the filling and stir well.

5.The dough is rolled out to the size of a dumpling wrapper, which is different from the dumpling wrapper, which is thick in the middle and thin at the periphery, and the pot sticker wrapper is the same thick.

6.Add an appropriate amount of minced meat, as much as you can.

7.Pinch in the middle, 8Because this step has to be done with both hands, it is impossible to take pictures, so I will say here, pinch both sides with both hands and pull outwards until the appropriate length.

9.After the electric baking pan is heated, brush an even layer of cooking oil and place the potstickers neatly.

10.Cover the lid to heat for about three minutes, remember that this step is not also the lid of the electric baking pan, but find another pot lid with a more suitable size at home, so that the potstickers will not be deformed.

11.After heating for three minutes, add 50 ml of water, cover and simmer for about three minutes, boil the water dry and continue to add 50 ml of water, you need to add a spoonful of cooking oil to the water in this step, cover and simmer for about 4 minutes, you can get out of the pot.

12.Remove from the pan.

Step 11Ingredients: Beans, pork, high flour, green onion, ginger.

Step 22 of the practice of carob fresh meat potstickersBoil water in a pot and add the beans to remove the alkalinity.

Step 33 of the practice of carob fresh meat potstickersThen mince it.

The practice of carob fresh meat potstickers step 44Finely chop the green onion and ginger and puree the pork.

Step 55 of the practice of carob fresh meat potstickersMix all the ingredients and add the spices.

Step 66 of the practice of carob fresh meat potstickersMix well to form a filling.

The practice of carob fresh meat pot stickers step 77Add an appropriate amount of water to the flour, knead it into a dough with moderate hardness and softness, cover it with plastic wrap and let it rise for a while.

The practice of carob fresh meat pot stickers step 88Pat the dough to death and cut it into an appropriate amount of large pieces.

The practice of carob fresh meat pot stickers step 99Press the agent flat and roll it out into a dough.

The practice of carob fresh meat potstickers step 1010Take an agent and put an appropriate amount of minced meat in the middle.

The practice of carob fresh meat potstickers step 1111Pinch both sides and wrap into potstickers.

The practice of carob fresh meat potstickers step 1212And so on to finish the rest of the preparations.

The practice of carob fresh meat potstickers step 1313Put 2 tablespoons of oil in a pan, heat the potstickers, and heat over low heat.

The practice of carob fresh meat potstickers step 1414Cover the pot with a lid to keep it hydrated.

The practice of carob fresh meat potstickers step 1515Fry until the bottom is golden brown with a paste spot.

The practice of carob fresh meat potstickers step 1616Pour in water, no more than the bottom of the potstickers, cover the pot and simmer.

The practice of carob fresh meat potstickers step 1717Cook until the water is dry, sprinkle with chopped chives and remove from the pan!

Ingredient breakdown. Cowpea 200g

200g minced pork

200 g of flour

3 tablespoons of Daiki Big Beef Powder.

2 scoops of dark soy sauce. 1 tablespoon of cooking wine.

3 tablespoons of sesame oil. Ginger powder or minced ginger to taste.

Original taste. Frying process.

Half an hour takes time.

Normal difficulty. Steps to make cowpea pork potstickers.

Add flour and water to knead into a slightly harder dough and relax for 30min

Add three spoons of beef powder to the pork filling (if you don't have it, you can put chicken envy cover essence), a spoonful of cooking wine, two spoons of dark soy sauce, a little ginger powder (or minced ginger) with chopsticks and whip it in one direction, add an appropriate amount of water during the whipping process, and add a small amount in batches.

Wash the cowpeas (about the same amount as pork filling), remove both ends, and blanch.

Drain the cowpeas, chop them and mix well with three tablespoons of sesame oil (to prevent too much water from mixing with the pork filling).

Mix the chopped cowpeas with sesame oil and the pork filling.

Take out the loose dough and empty it, knead it evenly, divide it into small pieces, and roll it into a slightly thicker dumpling wrapper (please ignore my rather irregular rolling).

Take an appropriate amount of filling, put it in the middle of the dough, and pinch it tightly on the opposite side.

Put a little oil in a frying pan (there is a frying pan at home, and a wok is replaced, but it is best to use a non-stick pan), put the oil into the potstickers (one next to the other) after the oil is hot, and fry on low heat for 1-2min

After the bottom surface is set, add water to the potstickers 1 3, cover and cook over high heat.

When the water is dry, pour in some oil, and fry the potstickers over medium-low heat to get out of the pan (move the potstickers from time to time during the frying process to prevent them from sticking to the pan).

Serve on a plate with the bottom side facing up when out of the pan.

Tips. 1.Blanch the cowpeas after washing, about 1min, to remove the raw smell.

2.Chopped cowpeas should not be mixed with the meat filling right away, but stir them with sesame oil first to prevent too much water from coming out.

3.The dough is slightly harder.

4.The dough can be a little thicker than the dumpling skin.

5.Add oil twice, the first time to set the bottom surface, and the second time to fry the potstickers again.

6.(During the frying process, move the potstickers from time to time to prevent them from sticking).

Dumpling wrappers as the main ingredient.

30 sheets of minced pork.

250 grams. 200 grams of cowpeas.

3 shiitake mushrooms. Excipients oyster sauce.

1 teaspoon salt. Soy sauce to taste.

1 teaspoon pepper.

A pinch of cooking wine. 1 teaspoon chopped green onion.

10 g sesame oil.

Cooking oil in moderation.

2 teaspoons minced ginger.

10 g steps.

1.Main ingredients: dumpling skin, pork filling, cowpea carob, shiitake mushroom 2Add minced green onion and ginger, pepper, salt, soy sauce, cooking oil and other seasonings to the meat filling and stir well in one direction.

3.Cowpeas are boiled in boiling water.

4.Finely chop the boiled cowpeas.

5.Wash and finely chop the mushrooms.

6.Chopped shiitake mushrooms and cowpeas are placed in the minced meat.

7.Mix well to make a filling.

8.Take the dumpling wrappers and add the appropriate amount of filling.

9.Pinch the middle tightly twice without sealing.

10.All in turn.

11.Take one bowl and put half a bowl of water, add two teaspoons of vinegar and set aside12Put a little cooking oil in a frying pan and fry it on a potsticker over low heat for 13The bottom edge of the frying pot stickers is slightly stiff.

14.Pour in the prepared vinegar water.

15.Quickly cover and simmer.

16.The water is basically dry, open the lid, sprinkle some chopped chives, and fry on low heat for 1 minute.