1. Add thirteen incense, salt, and chopped green onion and ginger to the minced meat, then add edible oil and sesame oil, stir and mix evenly with chopsticks for later use.
2. Chop the fennel and set aside.
3. Put the chopped fennel into the minced meat mixed in step 1 and mix well.
4. Put the dumpling wrapper on the palm of your hand, and put the right amount of meat in the middle of the dumpling wrapper.
5. Lift the opposite sides of the dumpling wrapper to the middle and pinch it firmly.
6. First, pinch the side of the opening up in the middle as shown in the figure
7. The other side is the same as step 6, and finally the dumplings are shaped and checked for any missing fillings.
8. After the pan is hot, put a layer of oil on the bottom of the pan, and put the wrapped pan stickers into the pan as shown in the figure.
9. Add boiling water to the pot, the amount of water should be half of the pot stickers, cover the pot, and turn on the gas stove to medium-high heat.
10. Return to the pot after 5 minutes until you hear a slight crackling sound in the pot, open the lid to let go of the water vapor, and then close the lid for 2 minutes, then turn to medium heat to see the color of the pot veneer in the pot change slightly Deep, use chopsticks to gently move one of the pot stickers and look at the bottom. If it is easy to move and the bottom is golden and crispy, you can turn off the heat and serve immediately.
Tips:1. Dumpling wrappers can be bought ready-made, or you can make your own noodles. Remember to make the noodles softer.
2. The best ratio of fennel and minced meat is 1:1.
3. The amount of sesame oil is about one-fifth of the edible oil. When you put the oil, you can see that the amount of oil in the two stir-fries is almost the same.
4. Be sure to brush a layer of oil in the pot before putting the potstickers on the pot, so that the potstickers are not easy to stick, they are crispy and can be shoveled off after they are cooked.
5. Adding water in the pot is for the filling to be cooked well and the upper part of the crust is not hard, making it easier to burn on the outside and tender on the inside, and to reduce the cooking time.
6. Determine whether the pot stickers are cooked or not, and whether there is crispy skin at the bottom. First, see if there is water in the pot. When there is no water and you hear a crackling sound in the pot, it means that the pot stickers are crispy, then you can use it. Chop a potsticker to see if there is any golden crispy crust on the bottom. If there is, check a few more, all of which indicate that you can turn off the heat and make the pot.
