Pot stickers with pork and celery-You Are Foodie

By Hermosa
12

Pot stickers with pork and celery

Guotie is a fried snack with stuffing of the Han nationality. It can also be used as a staple food. It is said that it originated in Kaifeng, Henan Province and is now spread all over the country. The shapes of potstickers vary from place to place. Generally, they are mostly dumpling shaped. The potstickers in Tianjin are similar to girdle fire, folded into a long square shape and sealed at both ends, while the potstickers in Beijing are only tightly squeezed in the middle and not sealed at both sides. Old Beijing potstickers are almost available in time-honored stores. The stuffing of each store can be meat or vegetable. It can be light throughout the year, but it is crispy and the stuffing is fragrant and tender. The more you eat it, the more you eat it, the more you eat it. When I can't remember what to eat, my family also likes to make potstickers. I don't need to pay too much attention. Adults and children can carry handbags and don't have to worry about missing stuffing and soup. It tastes crispy and delicious. If I don't eat it for three days, I will be greedy, because it is really a lazy food that saves time and trouble.

Main Ingredients

Auxiliary Ingredients

salt A moderate amount of
Sesame oil 10 g
Oyster sauce 20 g

1. Dip it in vinegar or chili oil when you eat it. It will be fragrant! Cook a pot of vegetable soup or porridge, which is a delicious, time-saving and nutritious meal;2. Potstickers can be used for breakfast, lunch and dinner. If it is breakfast, knead the dough one night in advance, put it in the refrigerator for storage, and take it out the next morning and put cold water for use; The stuffing can be adjusted in advance, but it should not be mixed with the vegetables to prevent the loss of aroma after one night.

Step 1 . Medium gluten flour and cold water are ready; The amount of flour is adjusted according to the amount of food you eat;

Step 2 . Put the flour into the bread bucket and put the bucket into the toaster. I use the Dongling jd08 toaster. Kneading the dough is trivial. The water absorption of the flour is different, so you can pour 60% of the flour first, and then decide whether to add water according to the dough state. Knead the dough in the toaster for 10 minutes, it is very soft, as soft and tight as a girl's face;

Step 3 . Cover the inner and outer covers for 30 minutes before using, and the dough will be as soft, smooth and elastic as a child's face; Cover a wet cloth without an inner cover to prevent the moisture on the surface of the dough from evaporating and causing dry skin; There is no machine to knead the dough, and it is the same to knead it by hand. The dough should be soft and delicious;

Step 4 . When it comes to noodles, deal with the stuffing one by one: fat and thin pork stuffing of Panax notoginseng, cleaned parsley and shallots. The dosage can be adjusted as you like. There is no fixed amount of meat with more or less meat;

Step 5 . Dice the shallots, put them into the meat stuffing, and then pour an appropriate amount of oyster sauce, sesame oil and salt. Oyster sauce has the effect of refreshing, and the amount does not need to be too much; Sesame oil is also called sesame oil. Adding a little can increase the rich aroma; The amount of salt is adjusted according to the taste; Mix several materials with meat stuffing evenly, add some cold water to make it thicker; But it should not be too thin, because the juice of parsley should be locked in the meat filling;

Step 6 . Cut the parsley into pieces. The fragrance of parsley leaves is stronger and rich in vitamin C. don't give up; The bottom of the parsley pole is relatively thick, which can be cut into thin strips with a knife before cutting;

Step 7 . Mix the minced parsley with the minced pork with shallots evenly, taste the saltiness with the tip of your tongue, and if it is not salty, add salt appropriately and then mix evenly; In this step, it is best to mix the stuffing before operating the dough to prevent premature mixing and waste of marinating too much Parsley juice;

Step 8 . The dough is soft and moist. Sprinkle an appropriate amount of flour on the chopping board or kneading pad, and knead the dough into thin strips;

Step 9 . Cut the noodles into evenly sized preparations, and then roll them into a round or oval skin with a slightly thicker middle and a slightly thinner edge; The potstickers for takeout are all slender, so it is easier to pinch them into a slender shape by rolling them into an oval shape; If it is round, it is chubby;

Step 10 . Take an appropriate amount of stuffing and put it on the leather. Because it needs to be wrapped in a long shape, the stuffing should also be spread slightly longer, not only in the middle of the leather;

Step 11 . Fold the leather on both sides in half, pinch it tightly, and do not seal the two ends; Maybe you have to ask, will the soup leak if you don't seal it? There will be some leaky soup, but a little juice and grease from the soup can just make the bottom of the potstickers more beautiful; The traditional Beijing potstickers are in this shape. If you want to keep nutrition, you can wrap them into dumplings, or like my long strip but seal both ends;

Step 12 . The wrapped potstickers are directly piled into the frying pan. Because the inside of the frying pan is non stick, there is no need to grease it first; Pot stickers are pressed one by one, making it more lively;

Step 13 . Put the stacked frying pan into the multi-function pot, power on and heat it. First, choose a large fire power, pour vegetable oil into the frying pan, and cover it to close the hot air, which can make the leather and stuffing mature faster;

Step 14 . When you hear the sound of Zizi, turn over oneortwo potstickers, and you can see the golden marks at the bottom;

Step 15 . Pour a little hot water into the pot along the edge of the pot and the gap between the pot stickers, cover it, and heat it over medium heat; In the case of uncertain fire power, it is recommended to reduce the fire first to prevent burning, which will affect the appearance and taste of the product; After hearing the sizzling sound, remove the lid, and then pour a little water along the edge of the pot and the gap between the pot stickers, and cover the lid; After hearing the sound of Zizi, the water is basically dry. Open the lid of the pot to release water vapor, check the bottom of the potstickers, and then pour a little oil to make the bottom crisp and shaped again, and then out of the pot; Potstickers have also become bulging from the original dry shape.

Step 16 . Pork and celery potstickers are crispy at the bottom and fragrant and tender at the filling!

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