Like jiaozi, the stuffing of pot stickers can be vegetarian dishes, pork and mutton, seafood and game, all of which are in people's hobbies. In the past, there was an old shop specializing in pot stickers at Zhuba Market in Anxi Street, Xi 'an, which was very popular. Xi 'an fried dumpling is made of pork and leek, mixed with yellow batter and sesame oil, which is fragrant and fresh. I want to add some eggs and shrimp to add flavor. If you are interested, you might as well have a try. Fried dumpling is a famous snack. Among them, Daoxiangju's pot stickers are famous for their strict selection of materials, fine production and beautiful quality. The finished product has tender skin, yellow color and delicious taste.
Chunrou fried dumpling
1. Preparation materials: meat stuffing, dumpling wrappers bought directly, or just rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, minced onion and ginger, plus an egg.
2. Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise. When it feels sticky, add salt, soy sauce and a little spiced powder. You can also choose other tastes you like.
3. Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, or the leek stuffing will stink and the rest will be wasted.
The method of wrapping is very simple: pinch the dumpling skin in the middle and breathe on both sides.
5. Code in the pot, pay attention to the key steps: first add a little oil, after 3 minutes of low heat, pour in a proper amount of water, the pot will sizzle, cover the pot, open the pot for 2 minutes, and repeat this for 2-3 times. Turn the pan once in the middle, and cover it to prevent the oil from splashing, and it will be tender when it meets water.
6. Regarding the stuffing inside, it's actually good to use all the meat stuffing. Or the three fresh stuffing of shrimp and egg meat stuffing is also very good, mainly depending on everyone's taste.
Fried dumpling with mushroom, seaweed and leek stuffing
1. Stir-fry and mash eggs, chop mushrooms and dried seaweed, add them to eggs, and then cool. At this time, the leeks washed and dried in advance will be chopped and then added to the previous materials. At this time, add some oil, olive oil and sesame oil and mix well. This is done to prevent leeks from coming out of the water, and the stuffing is better.
2. Add seasoning, salt, chicken powder, ginger powder, Chili powder, pepper powder, pepper powder and cooking wine, and stir well. Don't put so much material, just put it according to your personal preference.
3. Next, start packing. Start frying after wrapping: put a little oil in the pot, don't burn it very hot, put it in jiaozi, fry it for about 3 minutes after the oil is hot;
4, then add water, the authentic way is to add a little water, so that there will be a crispy and delicious layer after frying. Water just doesn't live in jiaozi. After boiling water, turn to low heat and cover it.
It should be ready in 10 minutes. At this time, the water was gone. Then open the lid and fry for 2 or 3 minutes, and then you can go out.
Shrimp fried dumpling
Raw materials: shrimp, pork stuffing, sweet corn kernels, leeks, dumpling wrappers and various condiments.
Tools: non-stick pan with flat bottom
Steps: To make dumpling stuffing with shrimp, pork stuffing, leek and seasoning, it is best to add sweet corn kernels and mix well. Jiaozi is wrapped up as jiaozi. Place the edge on a non-stick pan and set it. Pack it and tidy it up, pour oil into the non-stick pan and add some water. Because oil can fry the bottom of jiaozi, but the upper and middle parts of jiaozi need to be steamed with water. Pour the oil first, then the water. Cover the pot and cook for 3 minutes, and jiaozi will be cooked, but it has not formed a beautiful golden color at the bottom of the pot stickers. Use flour and good water and pour it around the pot (be careful not to pour it directly into the jiaozi). Cook for another 2 minutes, bring to a boil, and the delicious fried dumpling will be ready.
Features: Add leek and corn to make the fried dumpling not greasy. Delicious prawns and sweet corn make the taste more unique and delicious.
Pot stickers also have leeks and pork, but the wrapping method is different. Wrap it and fry it in a pot until golden brown. You can eat it. It is worth mentioning that the fried dumpling here is not served with shredded ginger, because the stall owner said that this is how they eat in the north.
Tip: After the pressure cooker is heated, put a proper amount of oil to wipe it evenly, and put the wrapped raw pot stickers at the bottom of the pot. After half a minute, sprinkle some water into the pot, cover the pot, add the pressure limiting valve, take the lower limit to press the pot after two minutes, let out the air, and the pot paste will be cooked.
Pot stickers can also be eaten cold, not necessarily soda, soy milk and Wang Laoji are also good.
Fried dumpling with onion and meat stuffing
Material: 300g of wheat flour.
Accessories: 50g onion (white skin), 65438 chives+050g pork (fat and thin), 200g pork.
Seasoning: 3g of salt, 2g of pepper, 2g of sesame oil and 25g of vegetable oil.
step
1. Wash leek, peel onion and cut into powder;
2. Chop the pork, add salt, pepper and sesame oil and mix well in the same direction;
3. Add leeks and onions and mix well to make meat stuffing;
4. Spread the dumpling skin, add the meat stuffing and knead it into a long strip, and gently press both ends;
5. Pour 15g oil into the pot, heat it, and slowly fry it;
6. When the water is dry, fry it for a while, pour 10g oil, and serve.
Production skill
1. Dumpling skin: add proper amount of water to flour, knead it evenly, knead it into long strips, divide it into several balls of equal size, and roll it into thin slices.
2. You can also go to the supermarket to buy finished products with the same effect.
Fried dumpling with beef stuffing
material
200g ground beef, 1/2 cups chopped green onion, 1 and 1/2 tablespoons Jiang Mo, 1 tablespoon minced garlic and dumpling skin.
Guotie beef stuffing
15, 2 tablespoons of salt, 2/3 tablespoons of soy sauce/kloc-0, sugar, 2 tablespoons of sesame oil, 2 tablespoons of spiced powder, white pepper 1 tablespoon, and hot water 1 cup.
step
1. Mix the material 1 with the seasoning 1 until the filling feels sticky, then lift the filling and pat it several times to make it elastic.
2. Take a proper amount of stuffing and wrap it in the dumpling skin in sequence, stick it in the middle with water, pull the sides slightly to the left and right, wrap it in sequence and put it in an oiled flat plate for later use.
3. Preheat the pot, pour in the right amount of oil, flatten the bottom of the pot stickers, and then put them into the pot neatly. Leave a gap between jiaozi and jiaozi to avoid sticking. Pan-fry over medium heat until the bottom of the pot sticker is golden, then pour in 1 cup of hot water, heat to dryness over high heat, turn the lid off to medium heat, and pan-fry until the bottom of the pot sticker is golden and a little burnt. Turn off the heat and serve.
Mutton pumpkin stuffing fried dumpling
Ingredients: mutton stuffing, honey pumpkin, salad oil, flour (you can prepare a proper amount of corn flour or buckwheat flour according to your own preferences), and prepare spices such as pepper noodles, ginger, green onions, soy sauce, edible salt and monosodium glutamate.
Pumpkins produced in Xinjiang
Tool: frying pan
Step: 1. Flour is alive and ready to use. 2. Ginger and green onions are shredded and chopped, then mixed with mutton stuffing, and then marinated in soy sauce for a few minutes. 3. Peel the pumpkin, shred it, pour a proper amount of salad oil according to the amount of shredded pumpkin, then mix shredded pumpkin with mutton stuffing, sprinkle with a proper amount of salt, pepper noodles and monosodium glutamate, mix well until the aroma is overflowing (which proves that the salt taste is suitable), and continue to marinate for about ten minutes, and then package the pot stickers. Generally, the pumpkin pot stickers made by families in Xinjiang are two or three times larger than those made in jiaozi, which not only saves production time, but also has delicious fillings, so you can have a full meal after eating two or three. 4. Frying: First put a little oil in the frying pan. When the oil temperature is 50% hot, paste the pot into the pot. Then, add a proper amount of raw water, cover the pot and simmer over medium heat. After hearing the sound of boiling raw water, turn it over and stew the other side. When both sides are golden yellow, you can eat out of the pot. 5. People in Xinjiang usually eat vinegar+oil spicy seeds+garlic mixed with fragrant juice.
Sam sun fried dumpling
Like jiaozi, the stuffing of the three fresh pot stickers can be meat, pork and mutton, seafood and game, all of which are in people's hobbies. Xi 'an fried dumpling is made of pork and leek, mixed with yellow batter and sesame oil, which is fragrant and fresh. You can add a little more eggs and shrimp skin to increase the taste. If you are interested, you might as well have a try. Sanxian fried dumpling is a famous flavor snack. Among them, Daoxiangju's Sanxian fried dumpling is famous for its rigorous selection of materials, fine production and exquisite quality. The finished product has tender skin, yellow color and delicious taste.
step
1, prepare ingredients. If there is no fresh sea shrimp, scallops and shrimp skins can be added.
2. Add water to the meat stuffing and stir until it becomes thick, then add Jiang Mo, chopped green onion, salt, cooking wine and delicious soy sauce, and chop dried seaweed and scallops and stir evenly.
3. Chop the leeks and mix well.
4. Make noodles with warm water, which will be delicious.
5. After the noodles are cooked, knead them evenly for 30 minutes. Cut the noodles and peel them, which are bigger than those in jiaozi.
6. Heat the oil in the pot and put the wrapped pot stickers away.
7. Add a little flour to the water, pour it into the pot, and cover the pot with fire until the water is dry.
8. Add oil to the pot until the bottom of the pot sticker is knotted.