The delicacy I will share with you today is chicken sauce pot dumplings. This dish is the delicacy that Xiao Wang found in the restaurant outside when he was eating breakfast. Because I didn't have much of an appetite at the time, I didn't want to eat flour noodles, nor did I want to eat a lot of breakfast. So, ordered chicken sauce pot sticker dumplings. Because the chicken sauce pot in the restaurant outside is pasted with dumplings, especially for breakfast, the portions will not be very large.
This chicken sauce pot paste dumplings are delicious, crisp on the outside and tender on the inside, which is very appetizing. After eating one, you will continue to want to eat. If you don't have an appetite, you can also make chicken sauce pot dumplings at home. And this chicken sauce pot paste dumplings are more nutritious, whether it is old chicken or beef, are rich in nutrition. Next, let's share with you the cooking method of this chicken sauce pot sticker dumpling.
Ingredient preparation area:
500 grams of beef filling, 1000 grams of meat skin, 700 grams of flour, 1 net old chicken (the exact number depends on the situation).
Ingredient preparation area:
50 grams of minced green onion and 50 grams of minced ginger, 1 tsp each of salt, allspice powder, baking powder and rice wine, 2 tsp of monosodium glutamate, 1 tbsp of soy sauce and sesame oil, and 2 tbsp of salad oil (prepare according to your own taste).
Production area:
[1] We first prepare the ingredients to be used. Place the prepared flour and baking powder in a suitably sized basin and add the right amount of water to it. Knead the ingredients in the basin by hand until they are kneaded into a dough. Next, let the dough ferment slightly and set aside.
[2] Wash the prepared skin, drain and set aside. From the pot, add the right amount of water to the pot. After the water has boiled, place the skin of the meat in the pot. After blanching, remove the skin from the pan. Then rinse the skin with warm water and cut it into strips or other shapes with a knife for later.
[3] Wash the prepared old chicken and remove the parts that cannot be eaten. After draining the water, use a knife to chop into an easy-to-inlet size and shape. After washing the pot, re-add the appropriate amount of water. When the water has boiled, place the cut chicken in the pot. After the chicken is cooked, remove it from the pan.
[4] Then put the skin into the pot and cook until the skin is cooked. Remove the skin, let cool, and use a knife to cut into granules for later. Prepare a small clean bowl and add the skin, beef filling, salt, monosodium glutamate, soy sauce and other spices to it. Stir well with chopsticks and mix well to form the filling and set aside.
[5] Divide the fermented dough into shapes of about the same size, and then roll each dough into long strips. Next, divide the dough into different doughs. Then use a rolling pin to roll out each dough into a round crust and place the right amount of filling in the middle. Knead each dough by hand into dumplings and set aside a raw blank.
[6] In a frying pan, pour a little salad oil. Then we first put the finished dumpling raw blanks into the frying pan and put the pot on the fire. After heating, add a little water to the pan. Close the lid and simmer over low heat for about 5 minutes. Once the bottom of the dumplings is golden brown and the filling is ripe, you can start enjoying the dish from the pan and plate.
Tips Discussion Board:
A chicken sauce pot sticker is done. Teach everyone to make chicken sauce pot dumplings, crispy on the outside and tender on the inside, rich in nutrition and evocative. Interested friends hurry up and act!