How to roll out a dumpling skin with two strokes
Ingredients to prepare: pork stuffing (you can chop it yourself), vegetable oil, medium gluten flour (if you don’t like it or don’t have time to roll it out, you can) Buy dumpling skins instead), chives, monosodium glutamate (don’t use it if you don’t like it), soy sauce, sesame oil, pepper, ginger powder, shrimp, salt. You must also have a wok with a lid.
The first step is to make noodles. Pour one kilogram (500g) of flour into the mixing bowl and add about 20g of vegetable oil to it (stir it initially), this will help to mix the noodles. The surface comes out brighter and more moist. Roughly divide the flour into two portions and pour 100 degree boiling water over one of them, stirring as you add more to make the potstickers cook better! , and the dough will be more resilient and soft. Then combine it with the other half of the flour, add cold water, and start kneading it into a dough. It’s best to make the dough smooth, the bowl smooth and no residue on your hands. This skill is mainly based on practice and experience.
Seal the dough with plastic wrap and let it rise for about 15 minutes.
Use the time to mix the dough: use three fat and seven lean pork stuffing (if you like to eat fat, adjust it according to your taste) with chives.
Add salt, monosodium glutamate, white pepper and ginger (if you can tolerate ginger, it’s better to add ginger), and mix well. The meat mixture will be a little dry if you mix it alone, so you can put some vegetable oil to moisten it, and then the meat mixture will be ready.
Chives chopped fine, because the potsticker is directly fried, chives can put more, a catty of meat filling two catties of chives so that the ratio is better.
Mix the leek and meat mixture, pour sesame oil to add fragrance, at the same time to prevent leeks out of soup. Mix well and set aside to taste. Next, start rolling out the dough.
Sprinkle some flour on the board, flatten the dough, and cut into long strips for the dough. Smooth and round the strips, then start pulling out the dough, pressing one into the other.
Roll out the dough in two ways: one is universal, by pressing the edges of the dough while turning it (rolling it out) to get a thicker middle and thinner sides.
The other one is easier. Press the dough flat, then press the center of the rolling pin from the bottom to the top of the dough, making an oval shape, then flip it over and roll it out again.
Next, you can wrap the potstickers, take the dough in your hand, put the filling in, be careful not to overfill it, push it into a long strip, and turn the shrimp upside down. Put them on the very end so that you can still see the shrimp when you wrap them up and they look nice. If you buy shrimp that are too big, cut them smaller. Once the filling is in place, just pinch the sides of the dough, the ends don’t need to close.
But there will be a lot of flour on the dumpling skin, so it’s not easy to stick, so you need to dip it in water to seal it.
Pour a little oil into the wok and heat up the pan. When it feels hot, turn the heat down to low and place the potstickers inside. Turn the wok handle gently to moisten the bottom of the wok to prevent the stickers from burning. Reduce the heat to low and cook until the bottom of the potstickers are set, pour in half a bowl of water. When cooked, turn the heat to high to remove excess water from the pan, which will make the potstickers rise to a crispy crust and taste better. Turn off the heat and remove from the pan.
Ready to eat!