How to make potstickers for dumplings, how to make potstickers with frozen dumplings

Cooking steps: Step 1 10

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

Step 2 10

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.

Step 3 10

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.

Step 4 10

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 fitting and does not go out of steam, 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.

Step 5 10

The free time of frying can be used to spice the ingredients, first cut the ginger shreds, then put the ginger shreds into the flavor dish, add balsamic vinegar, step 6 10

According to each person's taste, you can also add chives, coriander leaves, various dipping sauces, chili oil, etc.

Step 7 10

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.

Step 8 10

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.

Step 9 10

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

One last step. 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. There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone can search for "bean fruit" to view my recipes directly!

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.

Method: Wash the pork (pork is best to choose 7 points of lean and 3 points fat), cut into pieces, add ginger and shallots to chop into minced meat, add an egg to chop together when chopping meat, the dumpling filling will be very tender, it is highly recommended Oh The meat filling is chopped and put into the basin to prepare the filling: a spoonful of light soy sauce + a spoonful of cooking wine + a spoonful of rapeseed oil + half a spoon of oil consumption + a small half spoon of five-spice powder + an appropriate amount of salt chicken essence Stir well and start to wrap dumplings, rose dumplings:

The four dumpling wrappers are arranged in turn, as shown in the picture, put the meat filling in the middle of the dumpling wrapper, fold the dumpling wrapper in half, roll it up again, dip a little water on the edge of the dumpling wrapper, and the rose dumplings will be ready Egg and rose fried dumplings: Put oil in the pot, put in the rose dumplings and fry them, fry until the bottom of the dumplings is golden brown, pour boiling water, the amount of water is half of the dumpling skin, cover and stuff for 5 minutes. Put two eggs into a basin and add a little salt and stir well, pour in the egg liquid when the dumplings are juiced, and sprinkle in chopped green onions and black sesame seeds when the egg liquid is about to solidify

Put oil in the pot, put the dumplings on low heat and fry them until the bottom is golden brown, half a spoon of starch and half a spoon of flour and half a bowl of water mix well (the water is about half the height of the dumplings), pour it into the pot and cover it and fry it over low heat for 5 minutes, and wait until the juice is completely reduced and you can get out of the pot! Note: When frying dumplings with pot stickers, you must first fry the bottom of the dumplings until golden brown, and then add starch water to fry them slowly over low heat, so that the fried dumplings are crispy and delicious.

The taste is authentic and beautiful.

After wrapping the dumplings, put them in a frying pan, put them neatly, put a little less water, cover the lid and steam them with warm water for about 20 minutes.

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

Teach you how to make potstickers correctly.

Frozen dumplings do not need to be thawed, brush the pan with oil, put in the dumplings, fry them over low heat until they turn yellow, add flour and water to half the height of the dumplings, cover with a lid, and after the water dries, the delicious potsticker dumplings can be out of the pot.

How do you make potstickers out of frozen dumplings? Put a little oil in the pot first, and then put the dumplings in to see if the bottom is already a little burnt. Put a little flour and add some cold water to stir it, then pour it into the pot, cover it, and simmer until the water is dry, so that it is done.

Heat the pan and add oil, then put the frozen dumplings in the pan and set them up. Direct heating is fine.