Black Fungus and Fresh Meat Potstickers

Name: Black Fungus and Fresh Meat Potstickers
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g dumpling skin; 10g (black) Fungus; 400g Minced pork; 3g salt; a little chopped green onion; 30g Fresh soy sauce; 15g Rice wine; 1 piece egg; a little sesame oil; 20g oil

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Potstickers are known as Shanghai's real gourmet snacks. They are simple and nutritious. Anyone who loves potstickers knows that it must have a thin skin and a lot of stuffing. A bite of the stuffing is filled with soup, the bottom is crispy, dipped in vinegar to improve the taste and relieve the greasiness, and then can be served with a bowl of curry beef The soup is the best. I made it at home, and I added black fungus to the meat, mainly to entice the family who refused to eat black fungus. The black fungus was chopped finely, and the taste was almost the same as that of pure pork. You can try if you like Oh.

Black Fungus and Fresh Meat Potstickers

1. Add egg and salt to the minced pork and mix well, then add rice wine, fresh soy sauce, chopped green onion in a clockwise direction to make it sticky, soak the black fungus in water and then pick and wash it.