Pork Parsley Pot Stickers
1.
All-purpose flour and cold water are prepared; the amount of flour is adjusted according to the amount of home consumption;
2.
Put the flour into the bread bucket, and put the bucket in the bread machine. The Dongling JD08 bread machine I use is nothing short of kneading. The water absorption rate of the flour is different, so you can pour water according to the amount of 60% of the flour first to see the dough. The state decides whether to add water or not. The dough is very soft when kneaded in a bread machine for 10 minutes, as soft and tight as a girl's face;
3.
Cover the inner cover and outer cover for 30 minutes before using, and the dough will be as soft, smooth and elastic as a child’s face; without the inner cover, cover a damp cloth to prevent the moisture on the surface of the dough from evaporating and causing dry skin; no machine kneading The same is true when kneading the noodles with your hands. The dough must be soft to be delicious;
4.
When making the noodles, deal with the fillings: Panax notoginseng fat and lean pork filling, cleaned parsley, and shallots. The amount can be adjusted as you like, and there is no fixed amount of meat or less;
5.
Mince the shallots, add to the meat, pour in the appropriate amount of oyster sauce, sesame oil, and salt. Oyster sauce has the effect of improving freshness, and the amount does not need to be too much; sesame oil is also called sesame oil, adding a little can increase the rich aroma; the amount of salt is adjusted according to taste ; Mix several materials with the meat filling evenly, add some cold water to make it into a thicker state; but it should not be too thin, because the juice of parsley must be locked in the meat filling;
6.
Finely chop parsley, the aroma of parsley leaves is stronger, and it is rich in vitamin C, don't discard it; the bottom of parsley stalk is relatively thick, you can use a knife to cut into thin strips first and then mince;
7.
Mix the chopped parsley with the scallion and meat filling. Use the tip of your tongue to taste the saltiness. If it is not salty, add salt and mix well; this step of mixing the filling is best to do before the dough is operated to prevent premature mixing of the parsley Too much juice was marinated and wasted;
8.
The good dough is soft and moist. Sprinkle an appropriate amount of flour on the chopping board or kneading mat, and knead the dough into slender strips;
9.
Cut the noodles into uniform sizes, then roll them into round or oval skins with a slightly thicker middle and thinner edges; the pot stickers for takeaway are all slender, so it is easier to squeeze them into an elliptical shape. ; If it is round skin, it is chubby;
10.
Take a proper amount of filling and put it on the skin, because it needs to be wrapped in a long shape, so the filling should be slightly longer, not only concentrated in the middle part of the skin;
11.
Fold the leather on both sides and pinch it tightly. The ends are not sealed; maybe you have to ask, will the soup leak if it is not sealed? There will be some leakage of the soup, but a little juice and fat from the soup just make the bottom of the potsticker more beautiful; the traditional Beijing potsticker has this shape. If you want to keep the nutrients from losing, you can wrap it into dumplings, or like me This kind of long strip but seal both ends;
12.
The wrapped pot stickers are placed directly into the frying pan, because the inside of the frying pan is not sticky, so there is no need to grease them; the raw pot stickers are next to each other, making it more lively;
13.
Put the stacked frying pan into the multi-function pot, turn on the electricity and heat, first select high power, pour vegetable oil into the frying pan, cover the lid to collect the heat, and make the skins and fillings mature faster;
14.
Hear the sound of sizzling, turn up one or two pot stickers, when you can see the golden burn mark on the bottom;
15.
Pour a little hot water into the pot along the side of the pot and the gap between the pot stickers, cover it, and heat it over medium heat; if you are not sure of the fire power, it is recommended to start with a low heat to prevent burning, which will affect the appearance and taste; After the sound, uncover the lid and pour a little water along the side of the pot and the gap between the pot stickers, and cover the lid; after hearing the sizzling sound, the water is basically consumed, open the lid to let the water vapor, check the bottom of the pot stickers, and pour a little oil The bottom becomes crispy and shaped again to be out of the pot; the potstickers also become swollen from the original dry and shriveled shape.
16.
Pork parsley pot stickers, the bottom is crispy, and the filling is tender!
Tips:
1. Dip it in vinegar or chili oil when you eat it, it's sweet! Boil a pot of vegetable soup or a pot of porridge, this is a meal that is fragrant and time-saving and nutritious;
2. Potstickers can be used for breakfast, lunch and dinner. If it is breakfast, you can knead the dough one night in advance, keep it in the refrigerator, and put it in cold water the next morning. The filling can be adjusted in advance, but do not mix with the vegetables to prevent losing the aroma after the night.
