Pickled mustard and fresh meat pot stickers

Overview

In order to stew a fish, I bought a large piece of pickled mustard. I didn’t know what to cook after it. I rarely eat pickled mustard. I wanted to make pot stickers but I didn’t know what filling to make. I remembered that I still had pickled mustard, so I made mustard fresh meat pot stickers. This is the best I have ever made in terms of taste and appearance. The bottom is crispy, the skin is soft and smooth, and the filling is fresh and sweet. Of course, I have to thank Knorr for the chicken powder trial, which added a lot of flavor to my pot stickers. The umami flavor was immediately picked up, great!

Tags

• snacks
• shandong cuisine
• old man
• afternoon tea
• tianjin snacks
• fast food
• chicken powder
• flour
• garlic
• horseshoe
• pickled mustard
• pork belly
• salt
• water

Ingredients

Steps

1. 1 The ingredients for the skin are 200 grams of ordinary flour, 80 grams of water, and about 2 grams of salt added to the flour. For the pork belly filling, I chose a small piece of lean meat and added 2 points of fat and 8 points of lean. You can also use 3 fat and 7 lean, 70 grams of mustard and 1 water chestnut. I used a noodle machine to make the dough. First, change the output mold of the noodle machine to a dumpling skin mold, and pour the flour and salt into it. For a noodle machine, place the water cup on the lid. Slowly press the cup to let the water flow down slowly. Observe the state of the dough to see if there is still water added. The dumpling dough is a little softer than the noodle dough. After a dough mixing process is completed, it is recommended to start a manual dough mixing process to make the dough stronger. Knead it and let it rise for ten minutes. The dough that has risen is rolled out manually.

   

2. 2 Use the dumpling mold to make the dumpling skins. The leftovers can be thrown back into the noodle machine and then pressed manually

   

3. 3 Cover the pressed dumpling wrappers with plastic wrap and set aside

   

4. 4 Peel the pork and cut into small pieces,

   

5. 5 Put it in a food processor and smash it slightly,

   

6. 6 Then take it out and chop it a little finer by hand, or you can grind it directly in a food processor. I don’t want the meat to be too fine, so I just break it up a little and chop it by hand,

   

7. 7 Wash the mustard twice with water, then chop it into pieces, mince the water chestnuts, and mince the garlic

   

8. 8 Add appropriate amount of salt to the pork, 1 tsp of chicken powder, and 2 tsp of water,

   

9. 9 Use chopsticks to stir in one direction until the pork is tender,

   

10. 10 Pour the minced mustard, garlic and water chestnuts into the meat filling and mix well. Add some oil and mix well. Set aside. Refrigerate if not used immediately

    

11. 11 Take a piece of dumpling wrapper, put an appropriate amount of meat filling, knead the middle, and then knead the dough on both sides with the middle

    

12. 12 Wrapped pot stickers

    

13. 13 Add a little oil to a non-stick pan, add pot stickers,

    

14. 14 Fry until the bottom is slightly set, add flour and water, cover and simmer over medium-low heat (the ratio of flour to water is about 1:10)

    

15. 15 Boil the pot stickers until the water is dry, sprinkle a little green onion and shake it over, then turn it upside down on a plate and remove from the pot