Potstickers are a famous traditional snack, which is said to come from Kaifeng, Henan, and is a fried stuffed small food, which is exquisitely manufactured and delicious. The pen is www.biquge.info with different fresh vegetables according to the season. The shape of the pot stickers is different from place to place, and it is usually the shape of dumplings, but the Tianjin pot stickers are similar to the fire burning.

When the potstickers are wrapped, they are usually filled in half and have a crescent shape. The bottom surface of the potsticker is dark yellow, crispy, the dough is soft and tough, and the filling is fragrant. The shape of the pot stickers is different from place to place, and it is usually the shape of dumplings, but the Tianjin pot stickers are similar to the fire burning. In a sense, the so-called dumplings of the day themselves are all potstickers. Potstickers are a mass flavor snack. Daoxiangju pot stickers are famous for their rigorous material selection, precise manufacturing and beautiful quality. The waste product is filled with soup and oil, the color is yellow and burnt, and the taste is overflowing. The Northeast is also known as fried buns. Potstickers should not be mixed with fried dumplings. The two are not the same.

It is rumored that on the first day of the first month of the third spring of Jianlong in the Northern Song Dynasty, because the funeral of the Queen Mother had just ended, Song Taizu was not congratulated by hundreds of officials to celebrate the New Year, and he did not think about tea and rice. In the afternoon, I walked alone in the courtyard, and suddenly a fragrance wafted in, and I felt relaxed and happy, so I looked for the aroma and walked to the imperial dining room, but I saw that the imperial kitchen was putting the leftover dumplings that had not been cooked in the iron pot and fried them, and I didn't dare to come out when I saw Taizu coming in.

At this time, Taizu did not have a good life tonic for a few days, and at this time the fragrance aroused the appetite, so he let the imperial kitchen shovel a few tastes, this taste does not matter, I feel that it is crispy and soft and fragrant, and it is delicious, and I ate four or five in a row. After asking what the name was, the imperial chef couldn't answer for a while, Taizu looked at the dumplings fried in an iron pot and said casually, then call it a potsticker.

On the eleventh day of the first lunar month, Taizu went to the Yingchun Garden banquet to shoot arrows, and when the minister was invited to the banquet, the imperial chef made this potsticker for everyone to enjoy, and the imperial chefs improved it from taste to appearance, and the ministers praised it after eating. Later, this potsticker was passed from the palace to the people, and after the discussion and improvement of successive generations of chefs from time to time, it finally became today's potsticker.

It is said that a Guangdong master went to Qingdao, Shandong Province, China to eat fried dumplings at an occasional time, and thought it was delicious, so he brought them back to his hometown, and after improvement, they evolved into today's potstickers. The other is to say that potstickers are a product of the presentation of a frying pan, and when it began is to be discussed. But Jiaodong pot stickers settled in Dalian, which is recorded.

In 1941, Wang Shumao, a native of Fushan, came to Liao from Lu and settled in Dalian. In order to make a living, the traditional potstickers of Jiaodong were separated from the local customs and improved, and this flavor of noodles was franchised. At the beginning, use a trolley to load stoves, raw materials, dishes, chopsticks, and condiments, or set up a shed on the street, or walk the streets and alleys, or catch the temple fair. Its production method is common, the appearance of the waste product is novel, the color is yellow and white, the entrance is scorched, and it is delicious and attractive. Because of the light white pockmarks on its face, it is called the king pockmarks. In 1942, Wang Shumao bought a front room and hung up the plaque of Wang Mazi potstickers, so that Jiaodong potstickers finally settled down in a foreign place.

There are many people who can't tell the difference between potstickers and fried dumplings, thinking that they are the same, and some are so central that they call potstickers fried dumplings, but in fact, there is a substantial difference in the manufacturing methods of the two. Fried dumplings are one of the traditional snacks in northern China, the main ingredients are flour and meat filling, which are made into dumplings and then fried in oil. The appearance is crisp yellow and the taste is fragrant. Dumplings are said to have been first created by Zhang Zhongjing, a medical saint in China, and have a history of more than 1,800 years. Dumplings are a New Year's food. There is a folk song called "Big cold and small cold, eat dumplings for the New Year."

The biggest difference between fried dumplings and pot stickers is that fried dumplings need to be fried first and then cooked, or boiled first and then fried, in short, the process of cooking is indispensable. And fried dumplings are covered with a pot lid to win, and pot stickers can only be fried, never boiled with water, during which the need to turn the pot from time to time and open the lid to pour water, this is the biggest difference between fried dumplings and pot stickers.

Fried dumplings require pork filling, lotus root, eggs, chopped green onions, minced ginger, cooking wine, and salt. Peel the lotus root and cut it into small cubes. Put the minced pork in a large bowl, add the chopped lotus root, beat an egg, add cooking wine, chopped green onion, minced ginger, and salt. Mix well in one direction to form minced meat. Take a dumpling wrapper, put the meat filling in it, and rub the half of the dumpling wrapper with water with your fingers. Fold the dumpling skin in half, hold the dumpling with the left hand, sandwich the index finger in the folded dumpling skin, and push it to the right hand, while the index finger and thumb of the right hand press the dough pushed by the left hand to form a pleat. After pushing it all, press it tightly, and a dumpling is wrapped.

Take a non-stick frying pan, heat it and pour in a small amount of oil to fill the bottom of the pan, and drain into the wrapped dumplings. Fry on high heat for a minute or two until the bottom of the dumplings is golden brown. Pour in half a bowl of water, about a third of the way through the dumplings. Cover, stick to medium to high heat. Mix flour and water in this space, and the ratio of flour to water is 1:7. Seeing that the water in the pot is almost dry, open the lid, pour in the prepared flour water, the amount that can cover the bottom of the pot, and then sprinkle chopped green onions and sesame seeds. Stick to high heat and fry until the flour in the pan is dry, browned, and crispy dumplings can be cooked.

There are many varieties of potstickers fillings, and the taste of them is very different. Pure meat-stuffed potstickers should prepare meat filling, dumpling skin, soy sauce, salt, monosodium glutamate, green onion and ginger, etc., plus an egg. Stir the eggs into the meat filling, add an appropriate amount of water at the same time, stir clockwise, and when you feel sticky, add salt, soy sauce, and a little five-spice powder. You can also choose other flavors that you like. Spread the chopped leeks on top of the stirred minced meat. Eat a few leeks and put them, otherwise the leek filling will smell bad, and all the rest will be wasted. The way to wrap it is very simple, pinch the middle of the dumpling wrapper, and ventilate both sides.

Stack well in the pot, pay attention to the key steps, add a little oil first, pour an appropriate amount of water after 3 minutes on low heat, pour an appropriate amount of water in the pot, make a sizzling sound in the pot, cover the pot, turn it over again for 2 minutes, and repeat it 2-3 times. Turn the pan once in the middle and close the lid to avoid splashing the oil on the outside and scorching on the inside after it encounters water. As for the stuffing inside, it's actually good to use meat filling all of them. Or the three-fresh stuffing made with shrimp, eggs and minced meat is also very good.

Shiitake mushroom sea rice leek stuffing potstickers, first scramble the eggs, chop the mushrooms and sea rice to join the eggs, and then let it cool, at this time the leeks that have been washed in advance and washed in cold and dry water are chopped, and then participate in the previous information, at this time to add some oil, olive oil and sesame oil can be mixed evenly. This is done so that the leeks do not come out of the water, and the filling is more beautiful and better. Add seasonings, salt, chicken powder, ginger powder, chili powder, pepper, peppercorn powder, cooking wine, and stir evenly. Next, start to wrap the dumplings, start frying after wrapping, put a little oil in the pan, don't burn it very hot, put the dumplings in, and fry them for about 3 minutes after the oil is hot