Name: Chayote Three Fresh Pot Stickers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced meat; Some Chayote; Some carrot; Some Dumpling flour; Some ginger; Some Cooking Wine; Some sesame oil; Some pepper; Some Oil salt

Ingredients

Some Minced Meat
Some Chayote
Some Carrot
Some Dumpling Flour
Some Ginger

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Some Cooking Wine

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Some Sesame Oil

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Some Pepper

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Some Oil Salt

Chayote Three Fresh Pot Stickers

1. Add appropriate amount of water to the dumpling flour;

2. Combine it into a slightly hard dough, cover it with plastic wrap and leave it on for 20 minutes;

3. Put appropriate amount of ginger, pepper, salt and other seasonings into the meat filling, stir in one direction;

4. Add freshly chopped chayote and carrots, add appropriate amount of salt, sesame oil and other seasonings;

5. Stir evenly and set aside;

6. Knead the dough into a long strip, and apply a dose;

7. Then roll the agent into a wafer;

8. Pack the stuffing, pinch the top edge tightly, and fold the two sides inward;

9. Wrap all the dumplings and set aside;

10. Pour an appropriate amount of oil into the pot and heat it up, put the dumplings in the pot and fry for a while;

11. Pour in water that is less than one-third of the raw materials;

12. Cover and cook until there is almost no water in the pot, and it stops until the sound of frying; 16. Open the lid, and slowly fry on low heat until the bottom is golden; 17. Carefully move with a spatula; 18. Place it on the plate, Prepare the dipping sauce;

13. Open the lid, slowly fry on low heat until the bottom is golden and move carefully with a spatula; 18. Place it on the plate and prepare the sauce;

14. Place it on the plate and prepare the dipping sauce.

Tips:
1. First add salt, pepper and other seasonings to the minced meat, stir in one direction; then add the chopped chayote and carrots (I saw that there is half a carrot left, so I added it temporarily, or not. Add), then add an appropriate amount of salt and sesame oil, and stir together;
2. Chayote is not easy to produce water, but we should pay attention to adding sesame oil when putting in the vegetables, so that the moisture in the vegetables can be locked, and the taste will be better;
3. Pay attention when frying pan sticks. First heat the oil in the pan and fry the dumpling skins so that it will not stick to the pan. Then put in an appropriate amount of water and cover. There is almost no sound when the pan is cooked. When it becomes fried, it will make a sound. At this time, you can remove the cover and fry slowly on low heat until the bottom shell is golden brown.