Pork Dumplings
by Autumn Food Studio
Favorite
Difficulty
Easy
Time
10m
Serving
2
As a southerner who grew up in the north, the first northern snack my mother learned should be pot stickers. Dumplings are similar to fried stuffing snacks, especially the fried bottoms are attractive golden yellow, crispy and delicious, and the oily aroma makes people drool when looking at it. I even ate the bottom and stuffing of potstickers, leaving the dough on top to deceive my mother's "bad behavior", which is enough to see the charm of the buttery bottom.
When I grew up, I went to more places and found that there are pot stickers all over the country. Shandong's pure meat dumplings, one larger than a body, placed in a huge oily pan, the pot is already fragrant and full of meat fillings, which is more satisfying; the northeast fried dumplings are made into steamed buns. The shape and the filling is really tender beef, filling the soup with oil, and the tradition of having the soup first after eating the buns is also one of the local characteristics; even the Japanese dumplings that Japanese people usually love are actually a kind of pot stickers, pork and corn filling Ingenious, moist corn and spiced pork are also a perfect match.
Speaking of this, some people can't help but wonder, you are not talking about fried dumplings, right? Of course not. The difference between potstickers and pan-fried dumplings is that they need to be fried first and then cooked, or fried after they are cooked, and they must be formed once when the lid is covered; while potstickers can only be made with a low heat. Slow frying, during which you have to keep turning the pot, and even need to open the lid to pour some water. You see, although the pre-production method is exactly the same, the later cooking method is completely different. This makes the oily bottom of the potsticker crispy and not dry, leaving an oily and delicious flavor.
Today, I will teach you this potsticker, which can not only retain the taste of frying, but also omit the process of frying and spraying water. Use simple tips to help you make a plate of small pork potstickers quickly and easily.
When I grew up, I went to more places and found that there are pot stickers all over the country. Shandong's pure meat dumplings, one larger than a body, placed in a huge oily pan, the pot is already fragrant and full of meat fillings, which is more satisfying; the northeast fried dumplings are made into steamed buns. The shape and the filling is really tender beef, filling the soup with oil, and the tradition of having the soup first after eating the buns is also one of the local characteristics; even the Japanese dumplings that Japanese people usually love are actually a kind of pot stickers, pork and corn filling Ingenious, moist corn and spiced pork are also a perfect match.
Speaking of this, some people can't help but wonder, you are not talking about fried dumplings, right? Of course not. The difference between potstickers and pan-fried dumplings is that they need to be fried first and then cooked, or fried after they are cooked, and they must be formed once when the lid is covered; while potstickers can only be made with a low heat. Slow frying, during which you have to keep turning the pot, and even need to open the lid to pour some water. You see, although the pre-production method is exactly the same, the later cooking method is completely different. This makes the oily bottom of the potsticker crispy and not dry, leaving an oily and delicious flavor.
Today, I will teach you this potsticker, which can not only retain the taste of frying, but also omit the process of frying and spraying water. Use simple tips to help you make a plate of small pork potstickers quickly and easily.
