Pot stickers Han snacks, originating from Kaifeng, Henan, the shape of pot stickers is different, but most of them are crescent dumpling-shaped, the inner filling is mostly pork, the filling is delicious and juicy, the bottom of the outer skin is golden and crispy, and the top is soft and tough. What I will share with my friends today is a pot sticker made of chicken soup stuffed with pork, and I like to collect it.
Ingredients: 500 grams of lean pork, 500 grams of high gluten flour.
Accessories: 100 grams of thick chicken soup, 100 grams of green onion and ginger water, 100 grams of lard, 15 grams of cooking wine, 10 grams of monosodium glutamate and sugar, 4 grams of pepper noodles, 2 grams of sesame oil, 6 grams of allspice powder, 10 grams of cooking oil, 20 grams of peanut oil.
steps:
1, the fat lean pork wash drain water remove the fascia chopped into meat filling, put into a slightly larger basin, the chicken soup into several times into the meat filling, each time the chicken soup is completely absorbed into the pork filling and then poured into the chicken soup, in turn the chicken soup is completely absorbed, and then in this way into the onion, ginger water (the amount of onion, ginger water according to the fat and lean degree of the meat package test question adjustment, lean meat less on the less material water), and then in turn into other spices, each time the seasoning is stirred evenly and then add other spices, stir in one direction to make the meat stuffing strong, After all the seasonings and minced meat are fused, cover with plastic wrap and freeze in the refrigerator for 30 minutes.
2: Add 250 grams of 70-80 degrees of hot water to the flour and stir into a flocculent shape, knead into a smooth dough and let it sit for 15 minutes.
3: Roll the awakened dough into long strips and divide it into small pieces of the same size, roll out into dumpling skins and wrap them into fillings, seal and knead into half-moon dumplings.
4, the lard melted, in the pan brushed a little lard, the wrapped dumpling embryos in turn into the pan, poured into 150 grams of cold water, cover the pot lid with a medium-low heat frying, during the turning of the pot handle to make the pot heat evenly, when the water in the pot is drying quickly, then pour a little lard, change the heat to low and then simmer for 2-3 minutes The bottom of the dumplings is golden and crispy.
Tips:
1, the use of lard fried dumplings can make the finished product fried more fragrant;
2. You can pour cold water into the small mouth kettle, and use the spout to pour cold water into the gap of the dumplings;
3. When you hear a crackling sound in the pot, it means that the water in the pot will dry;
4: When starting the pan, you need to first scoop out the fried dumplings in the middle, and then shovel out the dumplings on the edges.
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