Zucchini Pork Pot Stickers

Name: Zucchini Pork Pot Stickers
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Flour; 100g Pork filling; 120g Boiling water (about 80 degrees); 200g squash; 20g Peanut oil; 1g Thirteen incense; 20g oil; 3g salt; 1g Pepper noodles; 2s shallot; 2 tablespoons Cornmeal

by Haitian Yishi 6305

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

During breakfast in the north, there is a kind of pasta called Guo Tie, which is loved by people because of its golden crispy skin. But every time you want to buy, you have to queue for a long time. Waiting until the queue may have been sold out, it will always be annoying at this time. I have also encountered this situation. Later, I made pot stickers at home, but the skins made for a long time were not particularly crispy. How to make them well is the experience I have explored for a long time. In fact, the method is how to make batter water. I will teach you this method now. After you learn it, you will be able to make such beautiful and appetizing pot stickers. Maybe you can even open a pot stickers shop for this!
Today’s potstickers are made with zucchini and pork stuffing. Now the price of zucchini is cheap and the taste is good. At this time, it is most suitable for potstickers. The fried pot stickers have a charred outer skin, and the salty filling inside is really delicious.

Zucchini Pork Pot Stickers

1. Put the flour in a large bowl, add 1 gram of salt and mix well, slowly pour in boiling water while stirring with chopsticks until fluffy

2. After cooling slightly, mix the dough into a smooth dough by hand, and cover with plastic wrap to wake up for 10 minutes

3. Wake up time to prepare the fillings, add salt, oil, thirteen incense, and pepper noodles to the pork fillings and mix well

4. Wash the zucchini, peel and rub into filaments, peel the green onion, wash and cut into chopped green onion, chop together

5. Lay the cage cloth and squeeze out the water in stages

6. Put in the basin

7. Put together with minced meat and mix well

8. Mix flour and cornmeal in a bowl

9. Add an appropriate amount of water to make a thinner surface water

10. After taking out the dough and kneading it smoothly, cut into small pieces that are slightly larger than the dumpling wrappers

11. Take one and roll it into an oval shape

12. Put the stuffing in, squeeze it, organize it into a long shape, and wrap the other stuffs in turn

13. Put a layer of oil on the electric cake stall, put the pot stickers in and arrange them, each with a gap in the middle

14. After the bottom of the pot stickers is a little harder, pour the surface water into the pot evenly under stirring, so that the bottom of each pot stickers are covered with water, cover the pot and wait for the water to boil dry.

15. Shovel up the bottom, then fry the other side

Tips:
The boiled water used here is water that has just been boiled and let it out for a while. The water temperature is about 80 degrees. Adding salt when making the dough can make the dough more tough; the water absorption of flour is different, and it can be used in small quantities for several times Add water to the dough until it becomes a smooth dough. Preparation of surface water: The ratio of flour to cornmeal is 3:2, and the amount of water should be added a few times, not too thin or too thick. The raw oil is the oil that is filtered after frying carrots, onions, green onions, ginger, pepper, star anise, fennel, etc. with salad oil.