Beef Iced Pot Stickers
1.
1. Add clean water to the flour, stir it with chopsticks first, and then knead it into a smooth dough. The dough will be rough at first, regardless of the smoothness, it does not matter. After standing for 15 minutes, knead the dough again and it will become smooth and delicate. Cover the lid and let it stand for 20 minutes.
2.
2. Add five-spice water to the beef filling (the method of making the spice-free water will be explained in the fish chat later in the article), cooking wine, pepper, light soy sauce, dark soy sauce, oil consumption, salt, and stir in one direction. Finally add sesame oil, chicken essence or chicken powder and stir well.
3.
Wash the cowpeas well, blanch them in a pot until cooked, remove them to cool, chop them, add an appropriate amount of edible oil and mix well, then add the meat filling, mix well, and the beef and cowpea fillings are ready.
4.
4. Take out the dough, knead it well, take a small piece, knead it into a long strip, then cut it into small doses, and roll it into a round dumpling slice with a rolling pin.
5.
5. Take a dumpling wrapper, place it on the four fingers of your left hand, and hold it.
6.
6. Pinch the middle, no need to pinch on both sides, open up, in this way, a small potsticker is made. Do everything else in turn.
7.
7. Heat the pan, put a little cooking oil, and arrange the pot stickers in order, not too far away or too close. The distance is too far for a while to put the surface water can not stick together, too close to all squeeze together in advance without ice flower shape.
8.
8. Turn on medium and low heat, and slowly fry the bottom of the potstickers until golden brown. Pay attention to the heat, it will get muddy when the fire is too big.
9.
9. Pour in the pre-adjusted surface water and cover the pot. Turn the heat to the lowest and fry them slowly. When the surface water dries up, ice blossoms will form on the bottom. Shake the pot lightly to separate the pot stickers from the pot, and then pour out the pot stickers. Pay attention to the heat, first reduce the heat, slowly fry until cooked, and finally increase the heat slightly, and drain the surface water.
