1. Keep the dumpling dough alive. Just live the normal way of making dumplings. This time I used the dough that was not used up for making dumplings a few days ago. It was frozen in the refrigerator and it was taken out to thaw last night.
2. Materials are ready
3. Chop pork into meat filling, add a small bowl of cold water and stir well
4. Add white pepper powder, ginger powder, thirteen spices and mix well
5. Add two tablespoons of light soy sauce and mix well
6. Add two tablespoons of vegetable oil and mix well
7. Add chopped green onion and continue to stir
8. Cover the mixed meat with plastic wrap and put it in the refrigerator freezer and let it stand for 30 minutes
9. When marinating the meat filling, you can use mashed garlic to make a bowl of your favorite dipping sauce. I use mashed garlic seafood soy sauce and sesame oil. You can also add vinegar and red oil according to your preferences.
10. After half an hour, remove the mince from the refrigerator, add some salt and mix in the corn kernels
11. Roll out dumpling wrappers and unpack
12. Just like making dumplings, just don’t seal the mouth twice, just open your mouth
13. Heat a frying pan and add a small amount of peanut oil
14. Fry the potstickers on low heat for 3 minutes, and the bottom of the potstickers will fry hard
15. Add in a small bowl of boiled water and bring to a boil
16. Turn down the heat and cover the pot and simmer for about 8 minutes, until the water evaporates, and the bottom of the pot is fried until golden brown.
17. Place in a plate to garnish with sesame seeds and mint leaves
18. Pour the sauce on, let's go
Tips:*The opening at both ends of the pot stickers is good for the filling
*Stir the meat fragrant and stir clockwise in one direction all the time
*The first step of mixing the meat filling must add the right amount of cold water and stir, so that the meat filling is tender and tender
