Gourd and Fresh Pork Pot Stickers
1.
Add a little salt to the meat filling, and add water to the meat filling in small amounts and several times. (Adding salt helps to absorb water)
2.
Chopsticks stir the water into the meat filling in the same direction, adding water each time after the water is completely absorbed by the meat filling. The meat after laying is sticky and the color becomes lighter.
3.
Add soy sauce and oyster sauce and stir in one direction.
4.
Use a multifunctional cutting board to grind out the ginger paste.
5.
Add thirteen incense, salt, and stir well.
6.
Add sesame oil, stir well and put in the refrigerator for later use. (It can fully combine the moisture and seasoning in the meat filling)
7.
Peel the gourd, remove the flesh, and shave into filaments, add a little salt, mix well, and marinate for 15 minutes.
8.
Soak sea rice until softened and cut into fine powder.
9.
Squeeze the water out of the shredded gourd and cut it twice.
10.
Pour the minced sea rice, shredded gourd and chopped green onion into the meat respectively.
11.
Pour an appropriate amount of sesame oil on the gourd and mix well, then mix well with other fillings.
12.
Coating production: Pour flour into a basin, first add boiling water, stir continuously to form a loose shape, then add cold water, mix evenly by hand, and become a wet and sticky dough. Take out the dough, place it on the counter, add a small amount of flour and knead it gently with your hands, cover it with a damp cloth, and wake up for 30 minutes.
13.
Knead into long strips, drop into small doses, press flat and round, take appropriate amount of fillings and place on the dough.
14.
Fold the dough in half and stick it firmly into a long strip, and then gently press the upper edge of the dough downward. The green body is ready
15.
Mix 10 grams of flour and 200 grams of water into flour and water for later use.
16.
Put a little oil in the electric baking pan and put the pot stickers in it.
17.
When the bottom of the potsticker is slightly shaped and yellow, pour in an appropriate amount of flour and water.
18.
Cover with a lid and fry until the bottom is golden brown and the moisture has evaporated.
19.
Finished picture
20.
Finished picture
21.
This is the gourd given by the mother-in-law.
