Beef Pot Stickers
1.
Prepare the ingredients, clean the beef and drain the water, then cut it into large pieces with a knife, and clean the ginger and slice it;
2.
Put the cut beef and ginger into the KitchenAid cooking machine cup;
3.
Cover the lid of the food processor, turn on the power, select 2 gears, this food processor has 2 gears that can be adjusted at will;
4.
Press the start button, the beef starts to stir;
5.
After 1 minute, stir the beef, and pour the beef into a large clean bowl. The stuffed meat cannot be stirred into puree, it tastes good when it has a grainy texture. Add the rice wine juice to the minced meat and stir evenly;
6.
Cut the cleaned shiitake mushrooms and green onions into sections;
7.
After the cut is finished, put it in a cooking cup with beef, close the lid, turn on the power, and press the start button;
8.
Stir the shiitake mushrooms and green onions in about 10 seconds;
9.
Pour the stirred mushrooms and green onions into the beef filling, add a little salt, white sugar, soy sauce, oyster sauce and other seasonings to mix and stir evenly;
10.
Add olive oil, sesame oil and eggs;
11.
Use chopsticks to stir in the same direction until the beef is syrupy;
12.
Remove the peppercorns in the water. Add boiled water in advance, cover the lid and soak for about 10 minutes;
13.
Add 3 tablespoons of pepper water to the minced meat in batches, continue to stir in the same direction until the beef is syrupy, cover with plastic wrap and store in the refrigerator for about half an hour to 45 minutes;
14.
Take advantage of the time when the fillings are refrigerated to prepare the crust, first put the water, salt, and flour into the bucket of the cook machine in turn;
15.
Use the chef's machine to knead into a smooth dough, cover with plastic wrap and relax for about 20 minutes;
16.
After the dough is relaxed, knead it into long strips, and then divide it into several small doses, each of which is about 12g, and round them separately;
17.
Use a rolling pin to roll the small dough ingredients into round dough respectively. During the rolling process, sprinkle a little dry flour as hand powder to prevent the dough from sticking;
18.
After the dough is rolled, take out the refrigerated filling from the refrigerator, and put an appropriate amount of filling in the middle of the crust;
19.
Fold the two sides in half and pinch them together;
20.
Wrap all the remaining skins according to the above method;
21.
After wrapping, turn on the gas stove, add a few drops of cooking oil after the pan is heated, and spread evenly with a brush;
22.
The pot stickers are neatly placed in the pot;
23.
Cover the pot and fry slowly on low heat until the bottom is slightly yellow;
24.
Pour a small bowl of boiling water into the pot and quickly cover the pot;
25.
Slowly fry on low heat until the moisture in the pan becomes dry, remove the lid, continue to fry slowly on low heat until the bottom is golden and turn off the fire;
26.
Finished picture.
Tips:
1. The dough for making pot stickers needs to be kneaded harder. After kneading, it will relax for a while before rolling out the skin. The skin will taste more vigorously;
2. Soak the peppercorns in hot water for about 15 minutes in advance and then take out the peppercorns before use, so this work must be prepared first;
3. Mixing stuffing with pepper water and rice wine juice can help to remove the fishy. If there is no rice wine juice at home, you can use cooking wine;
4. Adding water and eggs when adjusting the filling can make the filling more tender and juicy. It is easy to flow the soup directly after mixing, it is recommended to store it in the refrigerator before wrapping;
5. When frying the pot stickers, do not add water immediately after the pot stickers are in the pot. You need to fry the dough to a translucent state and then add water. The amount of water should not be too much; too much will immerse all the water in the filling.
