Crispy potstickers-You Are Foodie

By Duke
49

Crispy potstickers

A "big meal" that must be cooked every weekend. My family loves to eat, and I think I can drool. In fact, it doesn't take much trouble. With skill, you get twice the result with half the effort.

Main Ingredients

Pig leg meat filling appropriate amount
fennel A moderate amount of
dumpling wrapper A moderate amount of

Auxiliary Ingredients

Ginger powder appropriate amount
Scallion flower appropriate amount
salt A moderate amount of
Thirteen Fragrances 2g
Sesame oil appropriate amount
edible oil appropriate amount

1. you can buy ready-made dumpling skins or make them with noodles. The noodles should be soft.2. the best ratio of fennel and meat stuffing is 1:1.3. the amount of sesame oil is about one fifth of that of edible oil. When you put the oil in, it seems that the amount of oil in two fried vegetables is almost the same.4. before putting the potstickers on the pot, be sure to brush a layer of oil in the pot. In this way, the potstickers are not easy to paste. They are crisp and easy to shovel off when cooked.5. adding water in the pot is to make the stuffing well cooked and the upper part of the skin not hard, which makes it easier to burn outside and tender inside, and also reduces the cooking time.6. judge whether the potstickers are cooked or not and whether there are crisps at the bottom. First, check whether there is still water in the pot. When there is no water and there is a crackling sound in the pot, it means that the potstickers are crisping. At this time, you can use chopsticks to tilt up a potstickers to see whether there are golden crisps at the bottom. If there are, check more, and it means that you can turn off the fire and take out the pot.

Step 1 . Add thirteen spices, salt, and chopped scallions and ginger to the meat filling, then add cooking oil and sesame oil. Stir well with chopsticks and set aside.

Step 2 . Cut the fennel into small pieces and set aside.

Step 3 . Put the chopped fennel into the meat filling mixed in step 1 and stir evenly.

Step 4 . Place the dumpling skin in the palm of your hand and place an appropriate amount of meat filling in the middle of the dumpling skin.

Step 5 . Fold the opposite sides of the dumpling skin towards the middle and knead tightly.

Step 6 . First, lift and pinch the opening side as shown in the middle of the picture

Step 7 . Synchronize step 6 on the other side, and finally reshape the dumplings to check for any missing filling.

Step 8 . Ignite the pan, apply a layer of oil to the bottom of the pan after it is hot, and put the wrapped Potsticker into the frying pan as shown in the figure.

Step 9 . Add boiling water to the pot, the amount of water is less than half of the Potsticker, cover the pot, and turn the gas stove to medium high heat.

Step 10 . Return to the pot after 5 minutes, until you hear a slight crackling sound in the pot, open the pot cover to let down the steam, and then cover the pot cover for 2 minutes, turn to the medium heat, watch the color of the Potsticker inside the pot become slightly darker, gently move one of the Potsticker with chopsticks and look at the bottom. If it is easy to move and the bottom has a golden crisp skin, turn off the fire and immediately serve it.

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