Carrots, fungus, fresh meat pot stickers

Overview

Pot stickers, a favorite of northerners, have a crispy bottom, fragrant fillings, and both nutritious and delicious flavors.

Pour 300 grams of flour into 100 grams of boiling water and spread with chopsticks.
Add cold water and knead into a smooth dough and let it rest for a while.
Today's filling is fresh meat, carrots and fungus stuffing.
Add dark soy sauce, light soy sauce, chopped green onion and ginger, white pepper, salt, and cooking oil to the pork filling in sequence and mix well. Add water or stock in batches and stir thoroughly until the meat filling is thick.
Chop carrots and fungus into fine pieces and set aside.
Add the chopped carrots and fungus into the mixed meat filling, drizzle with sesame oil, and mix well before use.
Knead the relaxed dough evenly again, knead it into a long shape, and add the dough.
Gather the dough together, roll it out into a thin dough, add an appropriate amount of filling, and knead the middle of the dough.
Do everything in sequence.
Brush a little oil into the pot, add the prepared pot stickers and fry over medium-low heat until the bottom is slightly brown.
Pour half a bowl of water from the side until the water reaches one-third of the pot sticker.
Quickly cover the lid and simmer over medium-low heat.
After about six or seven minutes, the water in the pot will dry up. Sprinkle a small amount of chopped green onion and cooked white sesame seeds and serve.
Finished product.