Potsticker with minced pork and cabbage

2025-02-25 02:59:56 469

Men always criticize me for not learning how to make noodles, and newcomers to noodles will show off their skills. I packed three types of fillings, but my parents in law didn't have enough to eat and brought back some. My friend came over today and packed ham, cabbage, and meat for our family to taste< br>

Details of ingredients

flour500 grams
Chinese cabbage500 grams
pork300 grams
Scallion1 segment
Cooking wine1 spoonful
Old smoking1 spoon
peanut oil1 spoonful
Sesame oil1 spoon
salt2 spoons

Technique

difficultybeginner
workmanshipFried
tastesalty and savory
timeHalf an hour

Steps to make Potsticker with minced pork and cabbage

1. Prepare the flour
2. Slowly add warm water and knead into a soft dough
3. Cover with gauze and wake up for 20 minutes
4. Wake up time to prepare ingredients and mix fillings
5. Take the excess leaves on the head of the cabbage, wash and control the water content
6. Chop and add a small amount of salt to extract water
7. Use gauze to squeeze out the water
8. Pour the meat filling into a little cabbage water
9. Add peanut oil, cooking wine, dark soy sauce, pepper powder, and five spice noodles and stir vigorously
10. Pour in the cabbage and stir evenly
11. Add chopped scallions and sesame oil and stir well
12. Knead the awakened dough once and roll it into long strips
13. Cut into small pieces
14. Flatten and roll it into a circle slightly larger than the dumpling skin
15. Place the filling in the middle of the rolled skin
16. Close the mouth on both sides in the middle, leaving a gap at both ends, and wrap each one in turn
17. Wipe a layer of oil on the pan and place Potsticker on a low fire
18. Mix one spoonful of flour and half a bowl of water to make flour water
19. Pour into the pan and cover half of the Potsticker
20. Cover the pot and fry over low heat
21. Turn off the fire when the water is dry
22. Take out the pot
23. Finished products
24. Take one
25. Take a bite