Henan Mustard Fresh Pork Pot Stickers
1.
The material of the skin is 200 grams of ordinary flour, 80 grams of water, about 2 grams of salt added to the flour, and the lean pork that I choose for the filling is added with a small piece of pork belly, 2 points fat and 8 points lean, or 3 fat and 7 lean. 70 grams of mustard tuber and 1 horseshoe. I used a noodle maker to make the dough. First, I replaced the noodle maker's noodle mold with a dumpling mold. Pour the flour and salt into the noodle maker. Place the water cup on the lid and slowly press the cup to slow down the water. Slowly flow down and observe the state of the dough to see if there is still water added. The dumpling dough is a bit softer than the noodles. It is recommended to start a manual kneading process after the kneading process is over to make the dough more vigorous and knead it well. Ten minutes
2.
Cut the pork into small pieces, put it in a food processor, smash it slightly, and then take it out and chop it finely by hand, or you can directly smash it with a food processor. I don’t want the meat to be too fine, just smash it slightly and chop it by hand, and wash the mustard twice. Spread over the water, then chop, chop the horseshoe, and mince the garlic
3.
Add appropriate amount of salt to the pork, 1 teaspoon of chicken powder, 2 porcelain spoons of water, stir in one direction with chopsticks until the pork is strong, pour the mustard, garlic and horseshoe into the meat filling, add some oil and mix well for later use; Refrigerate
4.
The proofed dough is manually presented, and the dumpling wrapper is pressed out with a dumpling mold. The leftovers can be thrown back into the noodle machine and then manually presented.
5.
Take a piece of dumpling wrapper, put an appropriate amount of meat, knead the middle, and then knead the dough on both sides with the middle
6.
Add a little oil to a non-stick pan, add a little oil to the pot stickers, fry until the bottom is slightly shaped, add flour and water, cover medium-low heat and simmer until the pot stickers are dry, sprinkle a little green onion, shake it, and pour out the pot (the ratio of flour to water is about 1 :10)
Tips:
1. The dough for making dumpling wrappers is softer than the dough for making dumplings. Using the noodle maker's suggestion to add an additional kneading program can make the dough stronger. If you knead the dough by hand, just knead the dough to three light, and then proof 15 minute;
2. The mustard must be washed to remove the saltiness. The meat filling can be chopped or broken by machine. It should not be too thin or coarse. Seasoning with chicken powder can make the meat more tender and smooth;
3. The authentic packaging method of pot stickers is to leave the mouth on both sides and only knead the middle, everyone is free;
4. When frying, fry the bottom of the potsticker and add flour and water. About half of the potsticker is finished, cover and simmer until the water is dry. Shake the pot to separate the bottom from the pot, then pour out the pot.
