Pork stuffing, leek moss, flour, onion, ginger, clear oil, salt, soy sauce, cooking wine and pepper.
working methods
1. Put the onion in the pork stuffing.
Ginger grain
salt
soybean
Cooking wine
Mix pepper and marinate for 20 minutes. Cut the leek into fine grains and pour in the clear oil. Stir well. (Clear oil is added to prevent a large amount of water from coming out after leek meets salt. ) Mix in the pork stuffing. Pour 70-80 degrees boiling water into the noodles, stir with chopsticks, and then cool the noodles and dough by hand after a while. Don't rub the noodles hard.
2. The process of wrapping is the same as that of jiaozi, but don't pinch both sides.
3. The pot is on fire. Pour the clear oil into the pot and heat it. Put the wrapped raw pot stickers into the pot, fry for two or three minutes, and pour in the water mixed with flour.
4. Cover the pot cover, dry the water in the pot with medium heat, and bake the bottom of the pot paste to golden brown with a small torch. In the process of low fire, the pot should be rotated continuously to make the bottom of the pot heated evenly.