How to make pot stickers

Pot stickers are a common snack in northern China and are also a snack that suits the taste of the general public. Traditional pot stickers are crescent-shaped and can be eaten after the bottom is fried until golden brown. In the cold winter in the north, a cup of soy milk and a pot-sticker steamed bun can solve the breakfast problem. When making pot stickers, they are often stuck to the edge of the iron pot while the soup is cooking, so that the pot stickers can take on the delicious flavor of the soup. You may want to learn several methods of making pot stickers.

Method 1:

Ingredients: 3 cups of plain flour (for 6 servings), 1.5 teaspoons of dry yeast, about 1.5 cups of warm water, 1 teaspoon of baking powder. Method:

1. Dissolve the dry yeast in warm water and slowly pour it into 2.5 cups of flour. Knead it into a smooth dough with your hands, the dough should be moderately soft and hard. 2. Cover or put it on plastic wrap and place it in a warm place to ferment for about 1 hour (shorter in summer), until it is twice as large as the original size. The fermented dough should be in a honeycomb shape. 3. Add baking powder and the remaining flour (a little bit at a time) to the fermented dough and continue kneading until the dough is relatively hard. It is not necessary to add all the flour. Cover with plastic wrap and let it rest for 10 minutes. 4. Divide the dough into six parts, roll each part into a long strip, then shape it into a pancake and let it sit for another 5 minutes. 5. Put it in an oil-free frying pan and fry it on medium heat until cooked (the authentic method seems to be to fry it until half-cooked, then bake it in a 350C oven for 5-10 minutes, so that it will be crispy on the outside and soft on the inside). Just increase the heat when it is almost done and char the pancake a little, and it will also be crispy on the outside and soft on the inside.

Method 2: 500 grams of refined flour, 10 grams of baking powder, 4 eggs, 10 grams of refined salt, 5 grams of MSG, 7 grams of pepper, 75 grams of minced garlic, 50 grams of minced green onion, a little spices, and an appropriate amount of refined lard.

practice:

1. Mix the refined flour and baking powder, make a hole, add egg liquid, dilute with 30℃ warm water, knead it repeatedly into dough, cover it with a clean wet cloth, let it stand for 15 minutes, knead it again, and then press it into a thin sheet with a long rolling pin (the thinner the better, and it should be even), and then coat the surface with lard.

2. Mix salt, MSG, spices and pepper together and sprinkle them evenly on the thin dough. Then mix the minced garlic and green onion together and sprinkle them evenly. Then, roll the dough into a long round strip from the outside to the inside, cut it into 25 cm long sections, knead each section into a round ball, and thin it into a round cake with a thickness of 1 cm.

3. Heat a wok over high heat, add some oil until it is 40% hot, put in the raw dough, and fry over low heat, turning it over constantly so that both sides are heated evenly. When it turns golden brown, remove from the pan, squeeze out the oil, cut into even pieces in a radial shape, and serve.