Some people use starch to make potstickers, and some people use flour to teach you the correct way to do it, all of them are crispy and delicious

【Leek potstickers】

1. Ingredients: 1 handful of leeks, 1 pound of pork belly, appropriate amount of dumpling skin, 1 egg, 1 piece of ginger, a little shallot, 1 spoon of light soy sauce, a little dark soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of thirteen spices, 2 spoons of flour, 1 spoon of starch, a little salt, a little chicken essence, and an appropriate amount of cooking oil.

Second, the practice of leek pot stickers:

1. Prepare all the ingredients, peel the pork belly and wash it. Cut into small pieces, then put them in a meat grinder and whip them into minced meat. Put the minced meat in a bowl, start seasoning now, add 1 tablespoon of thirteen spices, an appropriate amount of salt, a little chicken essence, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine to remove the smell, and a little dark soy sauce to color. Peel the ginger and cut it into minced ginger, clean the shallots, cut them into chopped green onions and put them in the meat filling. Heat some hot oil and pour it on top of the spice to bring out the fragrance. Finally, crack in 1 egg, stir well with chopsticks in one direction, and set aside. Adding cooking oil is the key to making the meat filling tender and not at all woody, and adding eggs can also make the meat filling more tender.

2. Clean the leeks, drain the water, then cut them into leek flowers, put them into a bowl first, add 1 tablespoon of cooking oil, stir well, so that the water and nutrients of the leeks are not easy to lose. Then pour the stirred leeks into the meat filling, and use chopsticks to stir them together thoroughly, so that our meat filling is ready and set aside.

3. In order to save trouble, go directly to the dumpling skin bought in the market, take a dumpling skin, then take an appropriate amount of meat filling, arrange the meat filling into long strips, and then dip a little water on both sides of the dumpling skin, and then stack them in pairs, and the two ends do not need to be pinched, so that the potstickers are ready. Make all the potstickers and put them on a plate for later use.

4. Preheat the pan, brush with a layer of cooking oil, and put the potstickers we have made one by one. Fry slowly over low heat, then we mix a water, take a bowl, put 2 spoons of flour, 1 spoon of starch, and then add half a bowl of water, a little cooking oil, and stir well with chopsticks. When the bottom of the potstickers is slightly browned, we pour the mixed water into the pot from the edges and gaps, and it is enough to go halfway through the potstickers. Cover and fry over medium-low heat.

5. In about 5 minutes, the moisture inside is dried up, our potstickers are ready, the bottom is golden and crispy, and you can smell the strong fragrance when you open the lid. Prepare a plate, put the potstickers out, eat one, the skin is burnt and fragrant, the meat filling inside is particularly tender, and there is a strong leek fragrance, one after another, I can't stop eating.

Tips:

 When you come out of the pot, you can also sprinkle some cooked sesame seeds or green onions to decorate, or pour an egg liquid on top before cooking, which is more nutritious, and it looks more beautiful, and children love to eat more.