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

Today I will share with you how to make a potsticker, as well as tips for adjusting the filling recipe, and I learned that making it at home is better than buying it.

Ingredients

Meat filling, green onion, ginger, leek, light soy sauce, dark soy sauce, salt, thirteen spices, oyster sauce, cooking oil

How to make it:

1. The best meat is to choose pork belly, fat and thin, so that it tastes more fragrant, first cut into small pieces and put them in the meat grinder to make meat filling, or you can buy meat filling directly and come back to make it.

2. Put the stirred meat filling into a large bowl and add thirteen spices, an appropriate amount of salt, chicken essence, light soy sauce, oyster sauce, put some cooking wine to remove the fishy, less dark soy sauce to color, put chopped green onion and minced ginger, and then add a spoonful of hot oil to stimulate the fragrance

3. Beat in an egg, the egg can make the meat more tender, and the meat filling that comes out of this way, whether it is a bun, a dumpling, a potsticker, or a wonton, it is very delicious, and you can also add corn kernels, shallots, mushrooms, etc. according to your preference, stir evenly and put it aside for later use

4. Cut a handful of leeks again, the leeks are best washed in advance to control the moisture and then cut, the cut leeks are put into the meat filling, don't be in a hurry to stir, add a spoonful of cooking oil, first mix the leeks separately, let the oil lock the cut of the leeks, so that the leeks will not come out of the water, and then stir the meat filling and the leeks together after mixing the leeks, so that our meat filling is adjusted

5. Next, let's prepare some dumpling skins, put the adjusted filling on the dumpling skin and arrange it in the shape of a long strip, and then dip it in some water and wipe it on the edge of the dumpling skin, so that it will stick more firmly, as long as the middle is pinched up, and after it is done, put them on the grate for later use

6. The key to the crispiness of the potstickers is worth batter, 20 grams of flour, 10 grams of starch, 300 ml of water, and 5 grams of cooking oil put together and stir well

7. Brush the bottom of the frying pan with oil, neatly put the green blank we have made, fry on low heat for 1 minute, and pour the adjusted flour water when the bottom is slightly yellow

8. Pour the noodle water into it from the gap in the middle, the noodle water is not more than one-third of the potsticker, if you add too little water, it may not be cooked and easy to paste, cover the lid and heat it for about 4 minutes to dry the water

Take a look, the bottom is really brown and browned, especially beautiful, the potsticker meat filling is very tender, the skin is charred and crispy, it is really delicious to eat, hurry up and collect it and try it