Explain the best fried beef potstickers

Northerners prefer to eat pasta. We often make dumplings, steamed buns and potstickers. My husband-in-law especially likes potstickers. He likes meat and seafood. Therefore, I usually pack more of these two fillings.In fact, pot stickers are usually filled with pork, cabbage, mutton and radish. The worst package is beef. Because the beef has less fat, the filling tastes hard. However, according to my formula, this problem can be completely avoided.Beef potstickers are skillful from mixing noodles to filling. They should be mixed with half of the hot noodles. The potstickers produced in this way will have the best taste. The surface is soft and the bottom is crisp. When mixing with beef stuffing, you must add more water and keep stirring in one direction while adding, so that the meat stuffing can be fully absorbed. If you don't stir in a lot of water, the meat filling will be very hard and not delicious.The potstickers made according to my prescription ensure that they are tender inside and scorched outside. A bite is crisp and fresh. It makes people enjoy it.

1. The dough must be scalded with hot water at about 80 ℃. The ratio of flour to water is 2:1. The dough is soft and hard. I am optimistic that it is not boiling water. The superheated water is sticky and has no toughness. The dough with low water temperature has a hard taste. 2. Chinese prickly ash must be soaked in hot water for 15 minutes and then fished out. Only Chinese prickly ash water is left. 3. When mixing with the stuffing, first mix the cooking wine to remove the fishy smell of the meat, then add the salt, and then add other seasonings. This order must be so that the meat stuffing will be more sticky. 4. When frying pan pastes, when the dough becomes translucent, add an appropriate amount of water, not too much, because the pan pastes are open and easy to cook. 5. Finally, pour the oil in order to make the bottom crisp.