Fresh Bamboo Pork Pot Stickers

Name: Fresh Bamboo Pork Pot Stickers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 100g Bamboo shoots; 200g pork; 1 tsp salt

by Lele who loves food

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

A friend gave fresh bamboo shoots that had been dug up, and they ate them in different ways for a few days. Fresh bamboo shoots are delicious, and they are also very popular with family members when they are used as fillings. I like the crispy bottom of the fried dumplings, which can bring more layers of texture than dumplings. It is also more convenient and easier to make pot stickers than dumplings. The skin is thin and the filling is large, and you will be full after eating a few.

Ingredients

Fresh Bamboo Pork Pot Stickers

1. The fresh bamboo shoots are submerged in water, take out and shred and dice

2. Beat the pork with water, stir well, add in diced bamboo shoots, chives, salt, oil and pepper, mix well

3. Boil half of the noodles with warm water at around 85 degrees

4. Knead the dough into a ball, and make it for 15 minutes

5. Divide into small portions after rubbing into long strips

6. Roll out

7. After adding the stuffing, open both ends and pinch the other parts tightly. After the pan is hot, add an appropriate amount of oil, and put the wrapped pan stickers into the pan

8. Cover the lid, fry until the skin changes color, add a small amount of warm water, close the lid, and fry until the water evaporates and the bottom is browned.

Tips:
1. The fresh bamboo shoots should be blanched to remove the bitterness and astringency. The time should not be too long;
2. A part of the dough is blanched, and the taste is better;
3. The potsticker skin is larger than the dumpling skin, and the thickness is also thicker than the dumpling skin;
4. When wrapping, do not seal both ends;
5. Generally, the potstickers are shaped and heated with warm water. The water should be one-third less than the potstickers. Fry on medium and low heat until the water is dry, and then continue to fry until the bottom is browned. The taste is the best. Control the heat so as not to scorch.