Next, add water, the authentic way is to add a little dough water, so that after frying, there will be a thin layer of crispy bottom, which is delicious. The water should be just not the appearance www.biquge.info of the dumplings, turn to low heat after boiling the water on high heat, and cover the lid. 5 or 10 minutes should be fine, at this time the water is gone, then open the lid, fry for another 2 or 3 minutes, and you can get out of the pan.

Shrimp and corn stuffed potstickers require raw shrimp, pork filling, sweet corn kernels, leeks, dumpling skins, and various condiments. Start with shrimp, pork filling, leeks and condiments and a good dumpling filling, preferably with sweet corn kernels. Wrap dumplings in dumpling wrappers. I put it on the non-stick pan while wrapping it and set it up. Once wrapped, pour oil into the non-stick pan and add some water.

Because the oil can fry the bottom of the dumplings, but the upper and middle parts of the dumplings need to be steamed. Pour the oil first, then the water. Cover the pot and fry for 3 minutes, and the dumplings are already cooked, but they have not yet formed a beautiful golden brown at the bottom of the potstickers. With flour and good water, pour around the rim of the pan. Be careful not to pour directly onto the dumplings. Cook for another 2 minutes and bring to a boil. Add leeks and corn so that the potstickers are not greasy. Delicious prawns, sweet corn, make the taste more unique and delicious.

The filling of the pot stickers also has leeks and pork, but the way of wrapping is different. After wrapping, fry in the pan until golden brown, and you can serve. It is worth mentioning that potstickers are not served with shredded ginger here. After the pressure cooker is hot, put an appropriate amount of oil and wipe well, and place the wrapped raw potstickers at the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot, add the pressure capper, remove the pressure limiter after two minutes, and after gassing, the potstickers will be cooked. You can also eat potstickers cold, not necessarily soda, soy milk and wanglaoji are also very good.

Onion meat stuffed potstickers need 300 grams of wheat flour, 50 grams of onions, 150 grams of leeks, 200 grams of fat and lean pork, 3 grams of salt, 2 grams of pepper, 2 grams of sesame oil, and 25 grams of vegetable oil. Wash the leeks first, peel and chop the onions; Chop the pork finely, add salt, pepper and sesame oil and mix well in the same direction; Then add leeks and onions and mix well to form a meat filling; Spread out the dumpling skin, put in the meat filling and knead it into a long shape, and press it lightly at both ends; Heat 15g of oil in a frying pan and fry slowly over low heat; Wait for the water to dry and change to high heat and fry slightly, and drizzle 10 grams of oil before serving. Add an appropriate amount of flour to water, knead well, knead into long strips, divide into multiple balls of equal size, and roll them into thin slices.

200g of ground pork, 1/2 cup chopped green onion, 1 1/2 tbsp minced ginger, 1 tbsp minced garlic, 15 dumpling wrappers, 2 tsp salt, 1 tbsp soy sauce paste, 2/3 tbsp sugar, 2 tsp sesame oil, 2 tsp five-spice powder, 1 tbsp white pepper and 1 cup hot water. Stir the ground beef and chopped green onion together until the filling is sticky, then lift and pat the filling several times to make it elastic. Take an appropriate amount of filling and wrap it into the dumpling wrapper in order, stick it with water in the middle and fix it, leave the mouth on both sides and pull it slightly to the left and right, wrap it neatly in order and arrange it in a flat plate that has been oiled for later use.

Preheat the pan, pour in an appropriate amount of oil, flatten the bottom of the potstickers and then neatly arrange them in the pot, leave a gap between the dumplings and the dumplings to avoid sticking, fry slightly over medium heat until the bottom is golden brown, then pour in 1 cup of hot water, heat and turn to high heat to fry until the water is dry, lift the lid and turn to medium heat, and then fry until the bottom of the potstickers is golden brown, and when it is a little charred and dry, you can turn off the heat and serve.

Mutton and pumpkin stuffed potstickers need mutton filling, honey pumpkin, salad oil, flour, and spices pepper noodles, ginger, green onions, soy sauce, edible salt, and monosodium glutamate. The flour is ready for later use, the ginger and green onions are cut into shreds and chopped respectively, then mixed with the mutton filling, and then poured in an appropriate amount of soy sauce and mixed well for a few minutes. After peeling the pumpkin, rub it into shreds, pour in an appropriate amount of salad oil according to the amount of pumpkin shreds, then mix the pumpkin shreds with the mutton filling, sprinkle in the appropriate amount of salt, pepper noodles, and monosodium glutamate, mix well until the aroma is overflowing, proving that the salt is appropriate, continue to marinate for about ten minutes, and you can wrap the potstickers.

The pumpkin potstickers made by families in Xinjiang are generally two or three times larger than dumplings, which not only saves production time, but also fills a delicious and delicious filling, and you can eat two or three to fill your meal. To fry, first put a little oil in the frying pan, the oil temperature is heated to fifty percent hot and then the pot stickers can be put into the pot, then point in an appropriate amount of raw water, cover the pot, simmer and fry over medium heat, after hearing the sound of raw water boiling dry, then turn over and simmer on the other side, and wait until both sides are golden brown and can be eaten out of the pot. When Xinjiang people eat it, they generally eat it with vinegar, spiced spicy seeds, and garlic paste to mix the fragrant sauce together.

The stuffing of the three fresh pot stickers, also like the dumpling filling, can be meat or vegetarian, can be pork and mutton, can be seafood, can be game, all in people's hobbies. Xi'an pot stickers are used to use pork and leeks as the filling, mixed with yellow flour sauce and sesame oil, fragrant and fresh. You can add a little more eggs and shrimp skin to increase the umami flavor. If you are interested, there is no harm in giving it a try. Sanxian potstickers are a well-known flavor snack, among them, Daoxiangju's Sanxian potstickers are famous in the ancient city for their rigorous selection of materials, fine production and beautiful quality. The finished skin is charred and tender, the color is yellow and burnt, and the taste is overflowing.

Prepare the ingredients first, and if you don't have fresh sea-caught shrimp, you can add scallop sticks and sea rice. Add water to the minced meat and stir until thick, then add minced ginger, minced green onion, salt, cooking wine, soy sauce, chop the sea rice and scallop pillars and stir well. Chop the leeks and mix well. Mix the noodles with warm water, so it will be delicious. After the noodles are lived, knead them for 30 minutes, cut the noodles and drive the skin, which is larger than the dumplings. Heat oil in a pan and arrange the wrapped potstickers. Add a little flour to the water, pour it into the pot, cover the pot over medium high heat, and until the water is dry. Add oil to the pan until a pimple forms at the bottom of the potstickers.

The potstickers are particular, you must use a frying pan, slightly smear a layer of oil, put the potstickers neatly and neatly, one by one, and sprinkle some water evenly when frying, it is best to sprinkle water with a kettle with a small mouth, so that it can penetrate into the bottom of the pan. Cover the pot with a lid and fry for two or three minutes, then sprinkle with water again. Fry for another two or three minutes, then sprinkle again. At this time, a little oil can be drizzled. Serve after about five minutes. When taken out with a shovel, five or six are connected together, the bottom is golden yellow, the periphery and the upper part are slightly soft, steaming, it is best. When eating, the skin is crispy and soft, the filling is also rotten and crispy, the aroma is tangy, and the aftertaste is endless. It's a nice treat.

The stuffing of pot stickers, like dumpling filling, can be meat or vegetarian, can be pork and mutton, can be seafood, can be game, all in people's hobbies. In the old days, there was an old shop specializing in pot stickers at the entrance of the bamboo fence market on Xi'an West Street, which was quite popular. Xi'an pot stickers, accustomed to pork leeks as the filling, mixed with yellow flour sauce and sesame oil, fragrant and fresh. I would like to add a little more eggs and shrimp skin to add a little more flavor. If you are interested, there is no harm in giving it a try. Potstickers are a well-known flavor snack, among them, the potstickers of Daoxiangju are famous in the ancient city for their rigorous selection of materials, fine production and beautiful quality. The finished skin is charred and tender, the color is yellow and burnt, and the taste is overflowing.