Potstickers, a traditional Chinese snack originating from the Song Dynasty, can be traced back to the "grout steamed buns" in "Tokyo Menghualu", and then evolved into the Yuan, Ming and Qing dynasties, and gradually became the appearance we are familiar with today. According to legend, during the Southern Song Dynasty, an imperial chef named Chen Lin, because the emperor asked him to make a "non-steaming and non-boiling" dim sum, Chen Lin was in a hurry, wrapped the meat filling into the dough, put it in a frying pan and fried it, the outer skin was golden and crispy, and the filling was delicious and juicy, so the potsticker was born and has been passed down to this day. This golden bite is not only a taste bud enjoyment, but also a profound experience of Chinese food culture.
Cooking Steps:
**Main Material**:
- All-purpose flour 300 g
- Ground pork 250 grams
- 100g Chinese cabbage (chop and drain)
**Accessories**:
- Water: Appropriate amount (about 150ml)
- 1 egg (for minced meat)
- 10 grams of minced ginger
- 20g chopped green onion
- Table salt 6 grams
- Light soy sauce 15ml
- Sesame oil 5 ml
- Ground white pepper 2 grams
1. Put the flour in a basin, slowly add warm water, stir to form a flocculent while adding, knead into a smooth dough, cover with a damp cloth and let rise for 30 minutes.
2. Add eggs, minced ginger, chopped green onion, salt, light soy sauce, sesame oil, and white pepper to the pork filling, stir in the same direction until strong, and then stir in the chopped Chinese cabbage.
3. Divide the dough into small pieces and roll out into round dumpling wrappers.
4. Take an appropriate amount of minced meat and put it in the center of the skin, fold it in half and pinch the edges tightly, leaving both ends unsealed.
5. Brush the pan with a layer of oil, drain the potstickers neatly, fry over medium-low heat until the bottom is golden brown, add water to cover the potstickers with half the height, cover the pot, wait for the water to evaporate, and form ice flowers at the bottom of the potstickers.
Tips:
- The dough cannot be omitted when proofing, which directly affects the extensibility and taste of the skin.
- The amount of water added should be adjusted according to the water absorption of the flour, and the dough should be moderately soft and hard.
- Do not fry on too high heat to avoid charred bottom and undercooked inside.
- Add a pinch of salt to the dough to enhance the firmness of the dough.
When the potstickers come out of the pot, the golden ice flower bottom comes into view, accompanied by the pleasant sound of "zizi", which is a herald of happiness coming. Gently bite through the skin, and in the steaming heat, the delicious gravy and the fragrance of the cabbage are intertwined and slide into the mouth, which is salty and delicious, and the aftertaste is endless. This is not only a delicacy, but also a cultural inheritance, the taste of home, between every frying and tasting of this potsticker, warm and cordial.