Detailed explanation of the best Potsticker

1.1 First, wash and chop the beef into minced meat, and put it into a container. (I don't like to eat machine dumplings, I always chop them by hand)

2.2 Cut the scallions, ginger, and cilantro into small pieces and set aside. Soak the Sichuan peppercorns in hot water for 15 minutes, then remove the Sichuan peppercorns. Add cooking wine to the meat filling and mix for a while.

3.3. Add ginger, scallions, and chopped cilantro and stir well. (For those who like to eat vegetables, you can add chopped scallions or chopped cabbage here)

4.4 Add salt, sugar, soy sauce, and oyster sauce.

5.5. Pour olive oil and sesame oil, add egg white, pour in Sichuan pepper water and mix well. Then pour in water and stir until the meat filling is sticky and strong. Finally, refrigerate in the refrigerator. (Refrigerate for half an hour to one hour for better packaging)

6.6 Prepare the flour, pour in hot water first, mix the flour with chopsticks into a snowflake shape, then add cold water and knead it into a smooth dough, cover with plastic wrap and let it sit for 20 minutes. After cooking, take out the dough and knead it into long strips, cut it into pieces, and roll it out to the size of dumpling skin.

7.7 Wrap the stuffing, pinch it in the middle, heat the pan and smear oil on the bottom, put Potsticker and cover it for frying.

8.8 After the bottom of the Potsticker is hard and the skin of the Potsticker is translucent, add a small bowl of water, cover the pot again, and steam the top of the potstickers with steam. After the water dries, pour in a little oil and fry the bottom until crispy.