Detailed Explanation of The Best Tasting Beef Potstickers

Name: Detailed Explanation of The Best Tasting Beef Potstickers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g beef; 1 Green onions; 10g pepper; 3g sesame oil; 1 Egg white; 1 small bowl Shimizu; 8g ginger; Some parsley; Some salt; 6g Sugar; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 500g Medium powder; 125g Hot water around 80 degrees; 125g Cold water

by Susuai Food

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Northerners like to eat noodles. Our dumplings, steamed buns and pot stickers are often made. My father-in-law especially likes pot stickers, meat and seafood, so I usually pack more of these two kinds of stuffing.
In fact, potstickers usually have pork, cabbage and mutton radish with meat filling, but the worst is beef drip. Because the beef has less fat, the filling tastes hard. However, according to my prescription, this problem can be completely avoided.
Beef potstickers are skillful from mixing noodles to making fillings. The noodles should be mixed with half of the hot noodles. The potstickers made by doing this will taste the best, and the noodles are soft and the bottom is crispy. Be sure to add more water to the wagyu beef filling, stirring constantly in one direction while adding it, so that the meat filling is fully absorbed. If you don't add a lot of water, the meat will be very hard and not tasty.
The potstickers made according to my recipe are guaranteed to be tender on the outside and tender on the inside, crisp and fresh after a bite, which makes people enjoyable to eat. "

Detailed Explanation of The Best Tasting Beef Potstickers

1. 1. Wash the beef and chop it into puree and put it in a container. (I don’t like to eat machine dumplings, I always chop them by hand)

Detailed Explanation of The Best Tasting Beef Potstickers recipe

2. 2. Chop the green onion, ginger, and coriander for later use. Soak the pepper in hot water and cover for 15 minutes to take out the pepper. Add the cooking wine to the meat and mix for a while.

3. 3. Add ginger, green onion and coriander and stir evenly. (For those who like to eat vegetables, you can add some chopped green onions or chopped cabbage here)

4. 4. Add salt, sugar, soy sauce and oyster sauce.

5. 5. Pour olive oil and sesame oil, add egg whites, pour in pepper water and mix well, then pour in clear water, stir while pouring until the meat is sticky, then put it in the refrigerator. (It will be better to refrigerate for half an hour to 1 hour)

6. 6. Prepare the flour, pour in hot water, mix the flour into a snowflake shape with chopsticks, then add cold water to knead into a smooth dough, and cover with plastic wrap for 20 minutes. After finishing, take out and knead the long strip cutting agent, and roll it into the size of dumpling skin.

7. 7. Wrap the fillings, pinch the middle, heat the bottom of the pan with oil, put in the pot stickers and fry with a lid.

8. 8. Fry until the bottom is hard and the potsticker skin is translucent, add a small bowl of water, cover the pot again, and steam the upper part of the potsticker with steam. After the water is simmered, add a little oil and fry the bottom crispy.

Tips:
1. The dough must be blanched with hot water at about 80°C. The ratio of surface to water is 2:1, and the hardness is suitable. If you are optimistic, it must not be boiled water. The overheated water blanched the noodles with a sticky taste and no tenacity. The taste of the noodles is hard when the water temperature is too low. 2. The pepper must be soaked in hot water for 15 minutes before removing the pepper and leaving only the pepper water. 3. When mixing the stuffing, stir in the cooking wine to fully remove the meaty smell, and then add the salt before adding other seasonings. This sequence must be in this way, so that the meat stuffing will be more sticky. 4. When frying pan sticks, add proper amount of water when the dough becomes translucent, not too much, because pan sticks are open and easy to cook. 5. The last pour in oil is to make the bottom crispy.