Pork and three fresh pot stickers

Overview

Because there are no seals at both ends of this pot sticker, the juice that drips out during frying soaks the outer skin with flavor, and the crispy texture at the bottom makes the taste richer. Coupled with the perfect combination of leeks and shrimp, every bite is full of aftertaste. You will never know how delicious it is until you try it!

Tags

• staple food
• home cooking
• old man
• breakfast
• chives
• cooking wine
• dumpling skin
• ginger powder
• oyster sauce
• pork stuffing
• shrimp
• minced green onion
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Main ingredients: pork filling, shrimp, dumpling wrapper, water fungus, leek, green onion and ginger

   

2. 2 Add minced onion and ginger, salt, cooking wine, oyster sauce, soy sauce, pepper, and sesame oil to the meat filling and stir evenly

   

3. 3 Shrimp, deveined

   

4. 4 Wash the shrimps with the shrimp lines removed, rinse them slightly and add them to the mixed meat filling

   

5. 5 Mix well and set aside.

   

6. 6 Wash and mince leeks

   

7. 7 Minced water fungus

   

8. 8 Add the chopped fungus and leeks to the meat filling

   

9. 9 Mix well when used to make filling

   

10. 10 Take a piece of dumpling wrapper and put an appropriate amount of filling (when wrapping, put a shrimp inside each one

    

11. 11 Pinch it twice in the middle without sealing

    

12. 12 Do everything in order, put a little oil in the pot, add the wrapped pot stickers and fry over medium-low heat.

    

13. 13 Fry until the bottom of the pot stickers is slightly brown and set

    

14. 14 At this time, pour in the water with balsamic vinegar. The amount of water is one-third of the pot stickers (add one teaspoon of balsamic vinegar to half a bowl of water)

    

15. 15 Quickly close the lid

    

16. 16 .Simmer until the water dries up, open the lid and fry for a while until the bottom edge forms a crispy bottom, then serve.

    

17. 17 It’s time to eat!