Chinese Potstickers/Dumplings - what are the most popular dishes at chinese restaurant

If you try to find someone in China who doesn't eat or like to eat dumplings, it will be hard for you to accept.
In my experience, Chinese families do not make dumplings at home every day or even every week or month, but make dumplings every year, usually on Chinese New Year's Eve. Why?
It is at least half a day to make dumplings from scratch, teamwork and family affairs.
After coming to the United States, I have not made dumplings once in many years.
When my sisters visited me once from overseas, we made dumplings, which also awakened my desire to eat dumplings often. Also my child (
Only one at the time)
I like it very much.
So I try to make dumplings more often, every time I finish making a few dumplings, I lose my patience, my family is hungry, waiting, I will make the dough into four pieces, and make huge face stickers, one for each family member.
Good taste.
As can be seen from Figure 4, Figure 5, and Figure 6, they are pies instead of dumplings.
I still need to find a practical way to make real dumplings. Dumpling(jiao zi)
Usually refers to a water cellar in Chinese (Dumplings).
Steamed dumplings (zheng jiao)and potsticker(guo tie).
In the past, there was no good flat for Chinese families.
Stick the pan to the pan.
They have no choice but to cook dumplings.
Over time, they began to love dumplings and were good at cooking them, which is also the hardest of the three cooking methods.
Steamed dumplings (zheng jiao)
Second only to the Water Cellar in China.
Pot stickers are the most unpopular. some people think it is difficult to make pot stickers. some people think it makes people "get angry "(
A common concept that is difficult to explain in English in culture)
Others don't think the sticky notes are cooked.
On the contrary, I am fascinated by the notes.
I like to eat burnt crispy food.
I found that cooking potsticker is the easiest of these three methods, it does not require a super good seal for each dumpling, and it is guaranteed to be cooked every time.
The making of dumplings mainly includes three processes: foreskin paper, stuffing and dumplings.
Dumplings in business and many restaurants are made with machines.
After some research into how and what store frozen packaging was made, I decided that there was no significant difference in health value between frozen packaging and homemade fresh packaging.
By using the store's shredded meat and food processor to chop up vegetables, now I can make dumplings/lunch some day a week or a weekend.
If you pick food at home like me, dumplings are the best solution for them.
With all the vegetables, meat, oil, spices and seasonings in the filling, I feel like I can have a good night's sleep after seeing the people I pick up with my own eyes.
I ate a dozen dumplings myself, neither too full nor too much to eat more dumplings or anything else.
This is the most comforting food for me.
In this Instructable, I show step by step how to make Chinese pot stickers at home, including how to make Chinese chili oil and dumpling dipping sauce.
I hope you will try it too.
Ingredients and supplies used: 1 pound of minced meat (used turkey), 15-
20% fat1 cabbage 14-
1 tablespoon olive oil 1 teaspoon sesame oil 2 tbsp sodium less soy sauce 1 tbsp Shaoxing cooking wine4 scallions 1 tbsp ginger root chopped 1 tbsp, 1 teaspoon chopped garlic1/2 teaspoon 1/2 teaspoon of Chinese spiced black pepper Chicago steak sauce (optional)
1/4 teaspoon Paprika (optional)
1/2 teaspoon of roasted garlic (optional)
1 tablespoon coconut oil 1 lemon/ginger/garlic zesterFood process orrecular 15 "by 12" non-stick electric frying pan with glass lidEurocast Professional cookware 11 "panA
Make chili oil and dipping sauce: 1/3 cup of peanuts or almond1 zip lock bagRolling pin1/3 cups of Chinese chili powder 2 tbsp baked sesame seeds 1 teaspoon Sichuan pepper 1 tbsp salt1 tbsp sugar1/
The steps are as follows: 1 tbsp vinegar.
Note: This article may contain associated links as a reference for the same or similar products used in this project.
If you click on the link for the purchase, I can get a small percentage of the commission from the advertising company without giving you an extra fee.
First, take the wrapping paper out of the refrigerator.
Place it in a deep bowl or zip bag and soak it in warm water.
Wash the soft edges from the crispy parts, cut them into smaller parts, process them in the food processor, and even add a large amount of salt, stir them up at the end of the next step, add all the spices and spices to the meat and stir well.
The cabbage made from the previous step squeezed out water.
Add the squeezed cabbage to mix well.
If the filling is dry, consider adding 1 tablespoon of water at a time until it becomes soft. P. S.
In videos and photos, I made a batch of 10 copies.
Don't be confused by seeing the volume of meat, just use words as the correct proportion of spices and spices if you have questions.
Everything in this recipe is given for 5 batches.
Put coconut oil into the pan, insert and melt the oil, and brush at the bottom of the pan.
Then unplug the lid.
There is a small bowl of warm water used to moisten the edges of the wrapping paper.
Open the package.
Wet the edge of a wrapper with your fingertips, then place about 1 tablespoon of filling and wrap the dumplings.
There are several ways to make dumplings.
In the video, I'm doing what we call Maisui.
If you are interested in more methods, you can search online or follow me as I will upload more videos about making dumplings.
This is also when my kids come to help because they can Wet the edges of the wrapping paper.
No need to wet edges for fresh wrapping paper.
Kids can also learn to make dumplings as fresh wrapping paper is more friendly to learners.
Cover the lid with the lid.
Plug in and install under medium heating.
Once the hissing sound of the light stops, add 1/2 cups of water to the pan and cover it again.
Boiled until the water is dry, the bottom of the dumpling is burnt golden brown, about 10 minutes.
Without plates with good dip sauce, Chinese dumplings will never be a complete and comforting meal.
To make chili oil, preheat the oven to 350 degrees F.
Bake 1/3 cups of peanuts or almonds at a temperature for 5 minutes or until golden. Let it cool.
In a zip lock bag.
Crushed into powder.
Put at the bottom of a medium bowl.
Add 1/3 cups of chili powder to it.
At home, my mother always uses the Chinese chili powder she planted in the garden.
I use 1 tablespoon each of kimchi chili, pizza chili, cayenne, Aleppo and anko.
Add 2 tablespoons of roasted sesame seeds to it.
Add 1 teaspoon of Sichuan pepper to it.
Add 1 tablespoon of salt around the bowl.
Add 1 tablespoon of sugar around the bowl.
Heat 1/2 cup of peanut oil into the sauce pan and heat it over medium heat.
Once the oil starts to have obvious smoke, pour it on dried peppers and spices while stirring for cooking.
When making garlic paste, cut 3 large garlic cloves into small pieces and grind and paste them with a mortar and stle.
The finer the better, add 1 tablespoon of water.
To make a dip, add 1 teaspoon of chili oil made above, 1 teaspoon of garlic paste, 1 tablespoon of balsamic vinegar, 1 tablespoon of water, a few drops of olive oil and sesame oil in a small bowl.
This dipping sauce is also good for dipping bread, making pasta or fried noodles. P. S.
If you or your child are not a fan of chili sauce, it would be great to pour your dumplings with a few drops of olive oil, salt and black pepper. (
Shown in the last picture of this step)
If you like this manual, please vote for the comfort food contest.
Please contact me if you have questions, comments or want to know what else you can do.