Leek and Fresh Meat Open Pot Stickers
1.
Wash dried shrimps, add water to soak.
2.
Wash dried shiitake mushrooms first, add water to soak.
3.
Add 50g of hot water to the flour and mix well.
▶Scalding the noodles with hot water can reduce the gluten of the dough, and the texture of the dough will be softer. When heating the water, stir it while adding it, and scald it as evenly as possible.
4.
Then add 50g-60g cold water and stir to knead it into a smooth dough, and place it aside.
▶The water absorption of flour is slightly different, as long as it can be kneaded into a smooth dough, add water while watching the state. After blanching the noodles with hot water, the gluten of the dough will decrease, and then add cold water to mix the noodles to connect the gluten to make the dough smooth and agglomerated, so the step is to first hot water and then cold water.
5.
Wash the leeks and cut into small pieces, drain and dice the mushrooms, finely chop the shrimps, mince the ginger and garlic, and set aside.
▶Reserve the water used to soak the shrimps.
6.
Pork leg minced with fine stuffing.
7.
Add minced ginger and garlic, minced shrimp, half a spoon of salt, a little sugar, 1 spoon of light soy sauce, half a spoon of oyster sauce, a little thirteen fragrant, and stir well.
8.
Add shrimp water in 3 times, 1 scoop at a time, and stir evenly so that the meat will absorb enough moisture.
9.
Finally, add shiitake mushrooms, leeks, half a tablespoon of salt and 1 tablespoon of cooking oil, stir well and set aside.
10.
Knead the dough for another 5 minutes and divide it into small doughs of the same size.
▶Small dough is smaller than dumplings.
11.
Then use a rolling pin to roll into a thin disc.
▶The thinner the roll, the easier it is to cook.
12.
Place the minced meat in the middle of the dough sheet and make it into a long strip.
13.
Then pinch both ends to the middle.
14.
Just follow the steps above and it’s easier than making dumplings.
15.
Add a small amount of cooking oil to a wok or pan, heat over medium heat, add pot stickers, and place them neatly.
16.
After frying until the bottom is browned, add water over 1/3 of the pot stickers, cover and simmer for 10 minutes.
▶The skin of the cooked pot stickers will be more transparent. If you can't cook it at one time, you can sprinkle it with water and simmer.
17.
Then sprinkle with black sesame seeds, slowly toast the moisture, and continue frying until the bottom is hard and crispy and ready to be out of the pan.
18.
The burnt rind, wrapped in gravy and leek stuffing, this is enough to relieve greed~
Tips:
The cooking method of the potsticker skin is the same as the siu mai we have made before. The hot noodles are used to make the skin softer. This is what we often say by analogy. Cooking is like this. After learning a principle, it can really change.
Another thing to pay attention to is the skill of frying pot stickers. It is not difficult to look at, but problems often occur, either burnt or unfamiliar. Friends must remember to control the heat, and to sprinkle water frequently on the epidermis, and simmer it a few times before it will be cooked.
Okay, foodies friends, you can start, next, it's up to you~~
