Fresh Bamboo Shoots and Pork Dumplings
1.
After removing the shells, the spring bamboo shoots are washed and cut open. Add salt, rice wine, fresh soy sauce, eggs and rice wine to the minced pork
2.
Put the spring bamboo shoots in a pot under cold water, add 1 teaspoon of salt, cover and bring to a boil, then turn off the heat to remove (the salt is not in the ingredients)
3.
Pick up and chop into fine pieces
4.
First stir the minced pork clockwise until it is sticky, then add about 25ml of water and stir again to make it sticky
5.
Add the chopped bamboo shoots and pour the sesame oil
6.
Stir again, and prepare the potstickers
7.
Take a piece of skin and add the filling
8.
Pack up as shown in the picture, you can follow your favorite packing method
9.
Pour oil in a hot pan, pour in warm oil and fry the pot stickers over medium heat until the bottom is slightly yellow
10.
Add water along the side of the pot, the amount of water can submerge the bottom of the pot stickers
11.
Fry with cover
12.
Fry until the water in the pan is dry, and there is a squeaking sound, open the lid and fry the bottom crispy, sprinkle in the chopped green onion and white sesame seeds, turn off the pan
13.
It tastes better when dipped in vinegar
Tips:
1. Do not pour water directly on the skin when adding water, as the texture of the skin will be soft and not fragrant.
2. In the end, it is necessary to fry over a medium fire, so that all the moisture in the bottom of the pan will be dried to have a crispy taste.
3. To make the filling, you must first stir the pork minced until it is sticky, then add water, and then stir until it becomes sticky.
4. The skin can be made by yourself. I made it in the noodle shop. The thickness is about the same as that of the dumpling skin, but it's a circle bigger.
