A friend can tell me how to make pot stickers. It's best to specify according to the type of pot. ....

Fried dumpling is a kind of fried stuffing snack, which is beautifully made and delicious. It is usually made of pork stuffing and mixed with different fresh vegetables according to the season. Pot stickers vary in shape from place to place, generally in the shape of jiaozi, but Tianjin's pot stickers are almost the same as burning. The catalogue introduces the methods of making legendary allusions. One method, two methods, three methods and four methods of making legendary allusions. One method, two methods, three methods and four began to edit this paragraph. When making pot stickers, the filling is generally half and half, showing a moon bud shape. The bottom of the pot sticker is dark yellow, crisp, soft and tough, and the filling is delicious. Pot stickers vary in shape from place to place, and are generally similar, but the pot stickers in Tianjin are similar to the fire. In a sense, the so-called jiaozi is a kind of fried dumplings. Fried dumpling is a popular snack. Daoxiangju fried dumpling is famous for its rigorous selection, fine production and beautiful quality. The refined oil is yellow and burnt, which is delicious. The northeast is also called fried dumplings, fried dumplings. According to legend, Empress Dowager Cixi liked pot stickers to eat jiaozi, but once it was cold, she refused to eat it, so the chef had to keep cooking hot jiaozi and throw away the cold jiaozi. One day, the Queen Mother went to the back garden to enjoy the flowers, smelled a fragrance floating outside the palace wall, and went out of the palace curiously, and saw someone cooking something similar to jiaozi, with golden skin. She tasted it and found it crispy and juicy, which was quite delicious. Later, I learned that jiaozi was discarded by the chef. Because the skins are cool and stick together, they are not easy to cook in water, so they are fried and eaten hot. There is another saying, however, that a Guangdong master accidentally ate fried dumplings in the north of China, and thought it was delicious, so he took it back to his hometown and improved it into today's fried dumplings. Editing this allusion fried dumpling is the product of the appearance of flat pot, and when it will start remains to be discussed. However, it is recorded that Jiaodong fried dumpling settled in Dalian. In the 1930s, Wang Shumao, a native of Fushan, came to Liaoning from Shandong and settled in Dalian. Convenient pot stickers In order to make a living, the traditional pot stickers in Jiaodong are combined with local customs to improve and specialize in making pasta with this flavor. At the beginning, we used trolleys to load stoves, raw materials, bowls, chopsticks and condiments, or set up sheds along the street, or visit the streets or go to temple fairs. Its manufacturing method is unique, the finished product is novel in shape, yellow and white in color, tender and smooth in entrance, delicious and attractive. Because of pockmarked face, it is called Wang Mazi fried dumpling. 1942, Wang Shumao bought the gatehouse and hung up the plaque of Wang Mazi's fried dumpling, so that Jiaodong fried dumpling finally settled in different places. The method of making this fried dumpling is very particular. You must paste the bottom pot with a flat pot, apply a little oil, and arrange the pot stickers neatly, one by one. When frying, sprinkle some water evenly, preferably in a kettle with a small mouth, so that it can be sprinkled on the gap of the pot stickers and penetrate into the bottom of the flat pot. Cover the pot and fry for two or three minutes, then sprinkle with water. Bake for another two or three minutes, and then sprinkle water. You can put a little oil on it at this time. You can finish it in about five minutes. When you take it out with a shovel, it is best to connect five or six pieces together, the bottom is golden yellow, and the periphery and upper part are slightly soft and steaming. When eating, the skin is crisp and cotton, the stuffing is rotten and crisp, the aroma is tangy and the aftertaste is endless. This is a wonderful enjoyment. 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. Method 1: Prepare raw materials: meat stuffing, directly bought dumpling skin, or just rolled. Then prepare other ingredients: soy sauce, salt, monosodium glutamate, minced onion and ginger, plus an egg. Stir the eggs into the meat stuffing, add appropriate amount of water at the same time, and stir clockwise until it feels sticky. Then add salt, soy sauce and a little spiced powder. You can also choose other tastes you like. Spread chopped leeks on the stirred meat stuffing. Put as much leek as you eat, the pot stickers or leek stuffing are stinky, and the rest are all wasted! The method of wrapping is very simple: pinch the dumpling skin in the middle and breathe on both sides. 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 hisses, cover the pot, and boil 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 when it meets water, and the filling inside is tender. Actually, it's not bad 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. Method 2: fry and mash the eggs, chop the mushrooms and dried seaweed, add them to the eggs, and then let them 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. 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. Next, I began to pack. I even cleaned up my hometown, like a curved moon. When it's wrapped, start frying: put a little oil in the pot, not very hot. Add jiaozi, heat the oil and fry for about 3 minutes. Next, add water. The authentic way is to add a little water, so that after frying, there will be a crispy layer below, which is delicious. Water just doesn't live in jiaozi. After boiling water, turn to low heat and cover it. Atlas of pot stickers 1(9 pieces) should be ready in 10 minutes. At this time, there is no water. Open the lid and fry for 2 or 3 minutes, and you can cook. Method 3 Shrimp and corn jiaozi Pot Sticker Raw materials: shrimp, pork stuffing, sweet corn stuffing, leek, dumpling skin, and various seasoning tools: Flat-bottom non-stick pot Practice: shrimp, pork stuffing, leek, dumpling stuffing mixed with seasoning, it is best to add sweet corn stuffing 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 fried dumpling 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. Tips for frying pan stickers: 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. Soymilk and Wang Laoji are also good methods. Four categories: fast food/staple food technology: fried taste: salty and salty: breakfast | Chinese food | dinner Ingredients: wheat flour 300g Accessories: onion (white skin) 50g leek 150g pork (fat and thin) 200g seasoning: salt 3g pepper 2g sesame oil 2g. 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. Atlas of Pot Stickers 2( 13) Making Skills 1. Dumpling skin: add a proper amount of water to flour, knead it evenly, knead it into 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.