Fresh Meat and Fungus Pot Stickers

Name: Fresh Meat and Fungus Pot Stickers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g dumpling skin; 200g Pork filling; 80g Black Fungus; 5 Shallots; 4g salt; 1 tbsp Soy sauce; 1 tbsp Abalone sauce; 1 tbsp Cooking Wine; a little pepper; a little Chicken noodles; a little sesame oil; 1 tbsp starch

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Potstickers are a kind of snack similar to frying. The pork filling is more common. The shape is generally similar to dumplings, but the cooking technique is slightly changed. The dough used for making potstickers is relatively thin, which is our commonly used wonton wrapper. The fried texture is more crispy, and the wrapper appears brighter when the soup is cooked. The fillings can be seen vaguely, which is really tempting~

Fresh Meat and Fungus Pot Stickers

1. After the pork filling is chopped, put it in a large bowl, add chopped shallots, salt, soy sauce, abalone juice, chicken powder, cooking wine, pepper, starch, sesame oil, stir well, and marinate for 20 minutes

Fresh Meat and Fungus Pot Stickers recipe

2. Dry fungus soaked in warm water to soften

3. Wash, drain, and chop

4. Add the minced fungus to the marinated meat filling, grab it again, and remove the dough at the same time

5. Spread the dough and put the filling in the middle

6. Fold on both sides, squeeze both ends tightly and close the mouth until everything is wrapped

7. Put an appropriate amount of oil in a pan to heat, spread the potstickers flat on a medium-to-low heat and fry until both sides are browned

8. In order to make sure the fillings inside the pot stickers are cooked through, sprinkle a little water

9. Cover the pot, turn on the high heat and fry for a while, and then shovel up when the water evaporates

Tips:
The fillings are made in advance and marinate for about half an hour to make them more delicious. When frying the potstickers, it is easy to stick to the bottom of the medium and low heat, but the inner fillings are not cooked. The combination of ingredients is free and flexible, and the fried pot stickers are delicious with balsamic vinegar~