Korean Kimchi Pot Stickers

Korean Kimchi Pot Stickers

1. Fermented kimchi, the juice is filtered and chopped into the bottom

2. Wash the fine leeks, drain the water, and cut into pieces

3. A cup of marinated dumplings with meat filling, set aside

4. Put the above ingredients 1, 2 and 3 in a bowl, and set aside

5. Put the dumpling wrapper on the palm of your hand, take a proper amount of dumpling stuffing, put in the dumpling wrapper, fold it in half, leaving about I5mm at both ends, and then use your index finger, thumb and middle finger, to seal the dumpling ends and wrap them in order

6. Put a tablespoon of low-gluten flour in a bowl

7. Put it in a glass of water and mix it together, it becomes a batter water

8. Heat the iron plate, add a little oil, spread evenly, and put in the wrapped pot stickers

9. Pour the batter water slowly around the pot stickers

10. Cover with the lid for about 5 minutes. If you like to fry, it will be burnt. If you fry for a longer time, it will be ready.

11. Take out the pot stickers with a spatula and put them on the plate, you're done

Tips:

The kimchi must be fermented, otherwise the taste will be far worse. I like to use thin leeks because they are more tender and delicious, and more fragrant.