Health benefits
Pork: Nourishing yin
Soy sauce: Promoting blood circulation and removing blood stasis
Ingredients
Celery ( 80g ) | Pork ( 150g ) |
Four ( 200 grams ) | onions ( appropriate amount ) |
Ginger (appropriate amount) | Salt ( appropriate amount ) |
Five-spice powder ( appropriate amount ) | Chicken powder ( appropriate amount ) |
Soy sauce ( appropriate amount ) | Vida (appropriate amount) |
Oil ( appropriate amount ) |
How to make homemade pot stickers
1.Prepare the ingredients to be used: celery, pork, ginger, green onion, salt, five-spice powder, chicken powder, soy sauce, Vida
2.First form the dough into a dough, knead it smooth, put it in a clean convenience bag or cover it with plastic wrap
3.Put the minced pork into a basin, add minced green onion and minced ginger, pour in an appropriate amount of soy sauce, flavor, oil, and then Use chopsticks to stir evenly.When stirring, stir in one direction
4.Add in chopped of mountain celery and stir evenly
5.At this time the noodles are almost awake, roll them into strips Cut into pieces and roll into dough
6.Put the filling into the rolled dough, in the middle When pinched, pot stickers are almost the same as dumplings, except that the two ends are not pinched
7. Wrapped pot stickers, This is the amount for both of us
8. Heat the pan and pour in an appropriate amount of oil.After the oil is hot, put the pot stickers in the pan one by one
9. Fry the pot stickers in the pot for a while , pour in the batter mixed with flour and water.Don’t thicken the batter, and it’s not easy to add too much.It should cover the entire bottom of the pot, just cover the bottom of the pot stickers
10.When the batter is dry, the pot stickers will be cooked.Look at the pot stickers that are about to come out of the pot
11.This is what we eat when the pot stickers are cooked
12.The plate presentation is like this
13.The bite is like this, Ignore the bowl of soy milk underneath*^_^*
Tips
1.When stirring the meat filling, be sure to stir it clockwise
2.When adding the batter, add it twice.The amount is the same.The batter you put in the first time is almost dry.Put it in for the second time, because the meat filling is difficult to cook, so put the batter twice
3.The batter ratio is 1:12, 1 spoon of flour and 12 spoons of water (I use a household stainless steel spoon).It is best to use starch for the batter.I only use flour if I don’t have any at home
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