Pork Potsticker

1. Material drawings.

2. Add salt, soy sauce, and pepper evenly to the pork filling.

3. Mix flour with water to form flocs. The water here can be hot or cold, and hot water will have a better texture when making hot noodles.

4. Knead the flour into a ball and wake up first.

Wash and water the chives in advance, cut them into small pieces, and mix them with sesame oil.

6. Smooth the dough thoroughly. Keep waking up.

7. Mix chopped chives into the meat filling. You can add salt for seasoning again here.

8. Mix thoroughly and evenly. Add a spoonful of starch. If it is not for Potsticker, the starch here can be omitted.

9. Mix thoroughly and evenly. For this type of filling, I usually use my hands to grab it quickly and evenly.

10. Shape and divide the kneaded dough.

11. Roll the skin.

12. Filling, this is the simplest, just squeeze it in the middle.

13. Brush the pan with oil and place Potsticker.

14. Heat over low heat until the bottom is charred, then add water until the water depth is no more than half a dumpling.

15. Cover and keep the fire low. Open the lid in the middle to check, don't let the water dry out.

When the water is about to dry, open the lid and collect the water. Ok, out of the pot, fragrant Potsticker.