Whether the potstickers are good or not, starch water is the key, and the potstickers are golden and crispy, and the meat is fragrant

Potstickers are a more famous snack, there are many choices of fillings, generally different seasons with different vegetables, families will choose to buy ready-made dumpling wrappers to make for convenience, then many friends will ask, isn't this the same as fried dumplings?      

Personally, I think the two are still different, potstickers will be better than dumplings, the main reason why potstickers are better than dumplings is because of the golden and crispy dough at the bottom, but it is also according to personal taste; Today, Qingdou Mom uses dumpling wrappers to make potstickers, from the modulation of the filling to the proportion of starch water to share with everyone, so that she can make golden and crispy potstickers at home, and friends who like it can try it!

Add green onion white to the pork, grind it into pork puree in advance, add an egg, chopped green onion, salt, light soy sauce, oil consumption, sugar to the prepared pork filling, and stir well;

Then add an appropriate amount of green onion, ginger and garlic water, and stir it thoroughly, so that it can not only remove the fish, but also not eat the green onion and ginger, and the dumpling filling can also absorb the soup;

Finally, add an appropriate amount of cooking oil, stir well, and the moist pork filling is ready;

Qingdou mother directly uses the dumpling skin to make potstickers today, put the meat filling on the prepared dumpling skin, spread it evenly, dip a little water on the dough, lift the dough on both sides, pinch the middle of the dumpling skin, don't pinch the two ends tightly, so that the potstickers are ready;

After the potstickers are ready, first mix a starch water, add 3 tablespoons of flour, 1 tablespoon of starch, and 3 times the water of flour to the bowl, add almost 12 tablespoons of water, and stir well;

Add cooking oil to the pot, put the finished potstickers in first, place them neatly, then turn on the heat and fry until the bottom of the potstickers is golden brown;

Add the adjusted starch water along the gap, because it is a meat filling, the starch water is not more than 1/2 of the potsticker, if it is a vegetarian filling, 1/3 is OK, cover the lid;

Simmer over medium heat for about 6 minutes, then collect the juice, the water is dried and cooked, and finally sprinkle with black sesame seeds and chopped green onions, out of the pot, so that a pork potsticker with crispy skin and fragrant meat is ready;

Summary of the practice of potstickers:

1. Raw materials: dumpling skin, pork filling, eggs, chopped green onions, salt, cooking wine, light soy sauce, oyster sauce, sugar, edible oil, green onion, ginger and garlic water;

2. When adjusting the filling, add green onion, ginger and garlic water to make the meat filling full and juicy;

3. Starch water is the key to golden and crispy bottom;