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.
Step 1 . 1. First wash and chop the beef into minced meat, and put it into a container. (I don't like eating machine dumplings. I chop them all by hand)
Step 2 . 2. Chop up the onions, ginger and coriander for standby, soak the pepper in hot water, cover and soak for 15 minutes, take out the pepper, add cooking wine to the meat stuffing and mix for a while.
Step 3 . 3. Add ginger, onion and chopped coriander and stir well. (if you like to eat vegetables, you can add some chopped green onions or chopped cabbage here)
Step 4 . 4. Add salt, sugar, soy sauce and oyster sauce.
Step 5 . 5. Pour olive oil and sesame oil, add egg white, pour pepper water, mix well, then pour water, stir while pouring until the meat is sticky, and then put it into the refrigerator for refrigeration. (it will be better to refrigerate for half an hour to 1 hour)
Step 6 . 6. Prepare the flour, first pour in hot water, mix the noodles into snowflakes with chopsticks, then add cold water to knead into smooth dough, and cover with fresh-keeping film for 20 minutes. After cooking, take out and rub long strips of cutting agent, roll them into the size of dumpling skin.
Step 7 . 7. Pack the stuffing, pinch it in the middle, heat it in a pan, grease the bottom, put it in a pot sticker, cover and fry it.
Step 8 . 8. Fry until the bottom is hard, and the potstickers are translucent. Add half a bowl of water, cover the lid again, and steam the upper part of the potstickers. After the water dries, pour in a little oil and fry the bottom until crisp.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
