1. Put the stuffing in the middle of the crust to make a long bar. I bought the crust from the noodle market [naughty]
2. I made celery pork, cabbage pork, and leek pork. You can make them according to your favorite taste.
3. Put the stuffing in the middle of the crust to make a long bar. I bought the crust from the noodle market [naughty]
4. Dip the upper part of the leather and pinch it tightly, leaving a mouth on both sides. It is said that the real Beijing potstickers are unsealed and exposed on both sides, which comes from an allusion related to the Empress Dowager Cixi. It doesn't matter whether it is sealed or not, it is better to do it according to your own preferences [呲牙]
5. Put a little oil on the bottom of the flat-bottomed non-stick pan and spread evenly. The potsticker code is good. Cover the pot and fry on low heat for about a minute. Put some starch water to submerge the potsticker 1/2 place, cover the pot and continue to fry on low heat.
6. After about two or three minutes, sprinkle some starch water, cover the pan and fry on low heat until the water is quick to dry, drizzle with a little oil, sprinkle with chopped green onion and black sesame seeds, and fry for a while until the crispy skin turns yellow and you can get out of the pan!
7. Using starch water, it’s delicious with a layer of crispy edges
8. My son also likes to eat haha
