In spring, you should eat more leeks and use them to make potstickers, which are delicious and have tricks, all of them are crispy and tender, and they are really satisfying

Today I will share with you a very fragrant leek method, which is not enough to eat every time a large plate is out of the pot. In spring, you should eat more leeks and use them to make potstickers, which are delicious and have tricks, all of them are crispy and tender, and they are really satisfying.

【Leek potstickers】

1. Ingredients: 1 handful of leeks, 1 pound of pork belly, 1 egg, 1 spoon of flour, half a spoon of starch, 1 piece of ginger, 1 handful of chives, 1 spoon of light soy sauce, a little dark soy sauce, 1 spoon of oyster sauce, a little pepper, an appropriate amount of chicken essence, an appropriate amount of salt, and an appropriate amount of cooking oil.

Second, the practice of leek pot stickers:

1. Prepare all the ingredients, pick the spoiled leaves of the leeks you bought home, then put them in a pot, add 1 tablespoon of edible alkali, and then melt them with water. With edible alkali, the leeks can be better cleaned. After washing, rinse with water several times, then remove the leeks and drain the water for later use.

2. Remove the pork rinds, then clean them, then cut them into pieces, put them in a meat grinder, and grind them into a puree. When grinding meat, don't grind it too delicately, leave a little grainy meat, and it will taste more fragrant. Then pour the ground meat puree into a basin, start seasoning, add the appropriate amount of salt, the appropriate amount of chicken essence, a little pepper, 1 tablespoon of light soy sauce, a little dark soy sauce to color, and 1 tablespoon of oyster sauce to enhance freshness. Then stir with chopsticks in one direction until the meat filling is until it is strong, and set aside to marinate for 10 minutes.

3. At this time, let's prepare some ingredients, peel the ginger, slice it first, and finally change the knife to cut it into minced ginger. Once the chives are cleaned, cut them into finely chopped shallots. Put them together in the minced meat, boil some hot oil, and pour it over the chopped green onions, which will bring out the aroma of green onion and ginger, while also locking in the moisture and umami of the minced meat. Then use chopsticks to stir them well, so that the meat filling will taste more delicious. In order to make the minced meat more tender, we beat 1 more egg in it and stir it well.

4. The leeks are drained, we cut off a part of the roots first, and then cut the leeks into minced leeks. Put the chopped leeks into the meat filling, stir them first, then add a spoonful of cooking oil, first use chopsticks to stir the leeks and cooking oil well, and then stir the leeks and the meat filling well. The addition of cooking oil can well lock in the moisture of the leek incision, making the leek more tender to eat. In this way, our leek meat filling is well adjusted and smells particularly fragrant.

5. Take a dumpling skin, then take an appropriate amount of leek meat filling on the dumpling skin, smear some water on both sides of the dumpling skin, then pinch the middle of the dumpling skin, and wipe some water to make the dumpling skin stick more firmly. Such a beautiful potsticker is ready, and in this way, the rest of the filling is done. Take a bowl, put in 1 tablespoon of flour, half a spoon of starch, then add enough water, then add 1 tablespoon of cooking oil, stir well with a spoon, and set aside.

6. Take a pot, put an appropriate amount of cooking oil in it, and put the potstickers we made into the pot one by one after the oil is hot. Turn on medium-low heat and fry the bottom of the potstickers until slightly browned. At this time, we pour the dough water we just mixed into the pot through the gap between the potstickers, almost less than one-third of the pot stickers. Cover and simmer for 5 minutes to drain the moisture. Remove the lid and continue to fry for another 1 minute until the bottom is golden brown and crispy.

7. The fragrant potstickers are ready, and the meat filling is particularly tender and juicy, and it tastes fragrant but not greasy. When you take a bite, it is fragrant and crispy, and the more you eat, the more you want to eat, it is really satisfying.

Tips:

The meat filling method shared here can also be used to make dumplings and buns, and it tastes very fragrant.