Potsticker with pickled vegetables and fresh meat

1. The material for the skin is 200g of regular flour, 80g of water, and about 2g of salt added to the flour. For the filling of pork belly, I selected a small piece of pork belly and added it to the lean meat, which can be 2 parts fat and 8 parts thin, or 3 parts fat and 7 parts thin. 70g of pickled vegetables and 1 horseshoe. I used a noodle machine to make the skin. First, I replaced the dough mold head of the noodle machine with a dumpling skin mold, poured the flour and salt into the noodle machine, placed the water cup on the lid, and slowly pressed the cup to let the water flow down. I observed the state of the dough to see if there was still water added. The dumpling dough is softer than the noodle dough, and after the dough mixing process, I added the dumpling dough. Suggest starting another manual dough kneading program to make the dough stronger, knead it well and let it wake up for more than ten minutes, and let the dough wake up by hand,

2. Use a dumpling mold to press out the dumpling skin, and the leftover materials can be thrown back into the noodle machine and manually dispensed

3. Cover the pressed dumpling skin with plastic wrap for later use

4. Peel and cut the pork into small pieces,

5. Crush it slightly in the food processor,

6. Take it out and chop it a little more by hand, or you can directly use a cooking machine to chop it fine. I don't want the meat to be too thin, so I just need to crush it a bit and chop it by hand,

7. Wash the pickled vegetables twice with water, then chop them into small pieces, chop the horse hooves into small pieces, and chop the garlic into small pieces

8. Add an appropriate amount of salt to pork, 1 teaspoon chicken powder, and 2 spoons of water,

9. Use chopsticks to stir in one direction until the pork is firm,

10. Pour chopped pickled vegetables, garlic, and horse hooves into the meat filling and mix well. Add some oil and mix well for later use; It can't be used immediately. It needs to be refrigerated

11. Take a piece of dumpling skin, add an appropriate amount of meat filling, pinch the middle, and then pinch the dough on both sides and the middle

12. Wrapped Potsticker

13. Add a little oil to the nonstick pan, and put in Potsticker,

14. Fry until the bottom is slightly set, add flour and water, cover and simmer over low heat (flour and water ratio is approximately 1:10)

15. Burn the Potsticker dry, sprinkle a little green onion, shake it, and then use a plate to turn it upside down