1. After the cabbage is finely chopped, add a little salt. Squeeze out moisture
2. Pour the meat filling into the cabbage filling, add soy sauce, salt, chopped green onion, minced ginger, and pepper, and stir clockwise. In the process of stirring, a proper amount of pepper water is added to make the fillings together and sticky.
3. Put a little stuffing in the dumpling wrapper and wrap it with pot stickers
4. When frying, pay attention: pour a little oil in the pan and turn on a low heat. Place the pot stickers one by one into the pan. Coat the bottom of the potsticker with oil evenly. After frying for a while, pour a little water into the pan and cover it for 5-10 minutes. After the water has basically evaporated, pour a little water and starch water so that the fried potsticker will be more crispy. Wait for the water to dry again and then you can go out of the pan.
Tips:When frying, you must pay attention to the fire and fry slowly.
