Celery, Fungus, Tomato and Pork Stuffed Potstickers
1.
Pour out the flour, boil the water and mix the noodles, stir it into a flocculent shape with chopsticks, and let it cool, then knead it smoothly. (If the hardness is not well grasped, the noodles can be slightly harder when ironing, and a little cold water can also be added during the kneading process)
2.
Cover the kneaded dough and let it rest. You can start making stuffing.
3.
Wash the fungus and soak in advance, then chop it, finely chop the ginger, and dice the green onion.
4.
Cut the tomatoes into small cubes.
5.
Wash and blanch the celery, rinse and chop.
6.
Add cooking wine, light soy sauce, salt, thirteen incense and pepper to the meat and marinate.
7.
Start the pan, add oil and pepper, stir fry until fragrant, remove the pepper, pour the oil into the meat and mix well, then add the side dishes and mix thoroughly, add the egg white and mix thoroughly, and finally add a little sesame oil and mix well.
8.
The tuned filling.
9.
Cut a piece of the noodles and knead into long strips, pull or cut into small pieces (the size is arbitrary).
10.
Roll out the dough and start wrapping.
11.
Wrapped pot stickers.
12.
When the pan is hot, spread a little oil evenly with kitchen paper, put in the pot stickers, wait for the bottom of the pot stickers to harden a little, add a small bowl of boiling water, cover and simmer until there is no water.
13.
Potstickers for serving.
Tips:
Add the egg whites, the filling will be smooth and tender and lock in moisture.
The key to making pot stickers is to master the heat.
