If you want to eat potstickers, you don't have to buy them, teach you to make them at home, the skin is thin and the filling is crispy, and one bite is really fragrant

Leek egg potstickers are a home-cooked noodle dish in the north, with vegetables, eggs and staple food. The bottom is crispy, the filling is tempting, the bite is crispy on the outside and tender on the inside, and the leek fragrance is overflowing. Fry a pot of potstickers for breakfast, and then boil a pot of porridge, saving time and trouble

Leek egg potstickers

Ingredients: 400g flour, 300g leeks, 3 eggs

Excipients: 30g of shrimp skin

Seasoning: 3g salt, 20ml peanut oil, 10ml sesame oil

Others: 170ml of drinking water + 30g of egg white, 100g of drinking water

Production process:

1. First of all, we need to prepare all the ingredients needed to make this [leek and egg potstickers]: 400g of flour, 300g of leeks, 3 eggs, and 30g of shrimp skin. Pick the leeks first, wash them and drain them; Pour the flour into the basin, then beat in an egg white, stir well, slowly add drinking water, quickly stir with chopsticks while adding water to form a dough flocculent, then knead it into a smooth dough by hand, cover it and leave it aside for about 30 minutes.

2. Crack 3 eggs into a bowl and beat with chopsticks until the egg white and egg liquid are completely fused, and there is a layer of fine crushed foam on the surface of the egg liquid; Rinse the shrimp skin and set aside; Heat the pan over medium heat until the palm of the palm is hot, pour in 15ml of peanut oil, pour in the egg liquid after the oil is hot, shake the pan to let the egg liquid expand and solidify quickly. Sprinkle in the washed shrimp skin, and then quickly stir and crush with chopsticks after the eggs expand and solidify, so that the scrambled eggs are not only more tender but also do not need to be chopped.

3. Chop the drained leeks and put them in a cooking bowl, add the scrambled eggs and shrimp skin; Sprinkle a small amount of flour on the cutting board, remove the dough and knead evenly.

4. Add 10ml of sesame oil and 3g of salt to the filling, stir evenly with chopsticks and set aside.

5. Cut the kneaded dough into large agents of uniform size with a knife, then take one of them and roll them into long strips, cut the dough into uniform size with a hob, sprinkle a thin layer of noodles, and then press flat with your hands.

6. Use a small rolling pin to roll the dough into a thick dumpling wrapper in the middle and thin around the periphery, and try to roll it out as thin as possible, so that the thin skin and large filling are delicious.

7. Put the rolled dough into the palm of your hand, put in enough filling with a spoon, fold it in half on both sides, pinch it tightly and seal it, and then pinch the two ends separately and seal it, and a potsticker will wrap it. Wrap all the potstickers in turn.

8. Heat the pan on medium heat until the palm of the pan is hot, brush a thin layer of oil with a brush, put the wrapped pot sticker code into the pot after the oil is hot, and open a gap in the middle of each one, and change to medium-low heat.

9. After the bottom is slightly golden brown, then add less than half of the water to the pot stickers along the edge of the pot, cover the pot and fry over medium heat. When you hear the sound of the pot squeezing, it means that the water is almost dry, then turn the heat to low and boil the remaining water dry.

10. When the water is dry, gently shake the pan to separate the bottom of the potstickers from the pot, and when the bottom surface of the potstickers is golden brown, the leek egg potstickers are crispy on the outside and tender on the inside, and the leek egg potstickers are fried, so be sure to eat them while they are hot.

Cooking Tips:

1. I often hear friends complain about sticky noodles, I recommend you to try the rice cooker liner, it is super easy to use, not sticky at all, and you can also put it in the rice cooker to cover the noodles after the noodles are reconciled, which is particularly convenient.

2. When the leeks are cut, the roots will enter some soil, which is not easy to clean, so it is recommended to cut off a section of the roots after picking the leeks and then clean them.

3. After the leeks are washed, the water must be controlled, if you are worried about the water coming out of the leeks, you can not put salt first, and then put salt and stir when rolling out the dough and preparing the bag; You can also mix the leeks with peanut oil to prevent oil.

4. The taste of the leeks themselves is very fresh, and there is no need to put other excess seasonings to taste, otherwise the original umami of the leeks will be lost, and only salt and sesame oil are enough. The filling can be added to your liking, and I sometimes add vermicelli, black fungus, carrots, and shrimp to this for an even better taste!

5. The wrapping method of potstickers can be open or sealed, my habit is to open when wrapping meat filling, and sealing when wrapping vegetarian filling. Because the meat filling will form a clump and it is not easy to fall apart, while the vegetarian filling is relatively loose, it is especially easy to spread out, which affects the appearance and taste.