Pork Corn Pot Stickers

Name: Pork Corn Pot Stickers
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; 1 piece Fresh corn; 2s Shallots; 10g ginger; 1 parsley; 100g Chives; 300g Flour; 210g water; 1g salt; 20g Peanut oil; 10g sesame oil; 1 tsp Five spice powder; 15ml Soy sauce; 1 tablespoon Oyster sauce

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Potstickers are a kind of home-cooked pasta in the north. They have a random shape. There are sealed ones and some unsealed ones like mine. Wrap them with your favorite fillings and cook them in a pan. The finished product is burnt and delicious, crispy on the outside and soft on the inside. It is a favorite breakfast delicacy. My family loves to eat pot stickers. It’s hot, and it’s even more comfortable if you eat it in winter. Feel free to cook a pot of soy milk or rice porridge, which is a perfect breakfast.
In the past, when making pot stickers, when using an electric baking pan, because of the small space, after closing the lid, it will always press on the surface of the pot stickers, which is not beautiful, it also puts out the fillings, and is not very delicious. This time I put in a new electric baking pan, the deepened baking pan is too strong, and the increased space prevents the pot stickers from being deformed at all. The firepower is even, no need to turn over, no need to move the pot stickers back and forth, you can make the perfect pot stickers with uniform color and focal spots. Kitchen Xiaobai is not afraid anymore.

Pork Corn Pot Stickers

1. Knead the dough material into a smooth dough and let it stand for a while.

2. To deal with the ingredients for the filling, I used corn, pork, and leeks. Just choose the kind of vegetables you like. Treat the ingredients, wash, mince the leeks, and mince the green onion, ginger, and parsley.

3. Add all the seasonings and chopped green onion, ginger and coriander to the pork filling, and stir well.

4. Add corn kernels and mix well.

5. Put the chopped leeks on top and mix them well when they are wrapped to prevent the leeks from leaking out.

6. Roll the proofed dough into long strips, and then cut into dumpling-sized noodles.

7. Flatten the noodles and roll them into a dumpling-like skin of uniform size. Roll it all out.

8. At this time, stir the pork corn stuffing evenly.

9. Take a dumpling wrapper and put some meat on it.

10. Pinch it up, the ends are not sealed, I think this kind of open potsticker is more delicious.

11. The electric baking pan is preheated and brushed with a layer of oil. The upper plate does not need to be brushed. Pour in the cooked potstickers and add an appropriate amount of very thin batter.

12. Put the lid on the electric baking pan and select the potsticker function.

13. Next, when there is one minute left, open the lid, turn it over, and let the surface be slightly fried. Both sides will be browned. The particularly delicious pork corn potstickers are ready.

Tips:
1. Add some water when frying, and use the method of braising to make the filling more tender and juicy.
2. A thinner skin will taste better.