Health benefits
Pork: Nourishing yin
Soy sauce: Promoting blood circulation and removing blood stasis
Ingredients
Pork (appropriate amount) | Chinese cabbage ( Appropriate amount ) |
Four ( Appropriate amount span> ) | Edible oil ( appropriate amount ) |
Thirteen Incense ( Appropriate amount ) | Soy sauce (appropriate amount) |
Sesame oil ( appropriate amount ) | Chopped green onion ( appropriate amount ) |
Egg ( one ) | Salt ( appropriate amount ) |
How to make pot stickers at home
1. Prepare pork belly and Chinese cabbage.
2. Cut the pork into minced meat and chop the Chinese cabbage.
3. Add seasonings to the meat filling according to personal taste.The seasonings I put here are: soy sauce, ten Three spices, sesame oil, chopped green onion, cooking oil, and an egg.
4. Add salt to the Chinese cabbage to pickle the water, squeeze out the water and put it into the meat filling , stir all ingredients evenly.(Because Chinese cabbage has been pickled with salt, there is no need to add salt to the meat filling seasoning, otherwise it will be too salty.)
5.Take an appropriate amount of flour to make pot sticker wrappers.If you find it troublesome, you can also buy ready-made dumpling wrappers from the supermarket.
6. Roll out the dough into a suitable size.
7.Put the meat filling on the dough.
8.Pinch the two sides toward the middle.You don’t need to wrap all the openings at both ends.
9.Put oil in the pot over low heat and place the pot stickers one by one.
10. Fry over low heat until the bottom is golden brown.
11.Put in warm boiling water until it covers about one-third of the pot stickers.Do not add any water.too much.
12.Cover the lid, reduce the heat to medium-low, and simmer for a few minutes.
13. Fry until the water is exhausted and you can take it out of the pan.Pay attention to the water evaporation during the process In this case, don't let the pot stickers get stuck in the pot.
14.Tender cabbage and pork pot stickers, paired with a bowl of hot and sour soup, a simple Chinese dish Breakfast is ready!
Tips
1.Marinate the Chinese cabbage with salt and squeeze it dry.This way the meat filling will not release too much moisture.
2.Add an egg to the meat filling, so that the meat filling will be more sticky.After frying, the fried pot sticker filling will naturally form into a ball and will not fall apart.
3.According to personal taste, if you don’t like water frying, you can directly fry both sides until golden brown.It is also delicious this way.
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