鍋貼 
Potstickers
Knowledge about potstickers:
1. Potstickers are a type of Chinese hot water dough pastry.
2. Using hot water to make the dough can gelatinize the flour, increasing its water absorption.
3. Salting cabbage can remove its bitterness and soften it.
Potstickers
Knowledge about potstickers:
1. Potstickers are a type of Chinese hot water dough pastry.
2. Using hot water to make the dough can gelatinize the flour, increasing its water absorption.
3. Salting cabbage can remove its bitterness and soften it.
Cooking Instructions
- 1
Place the all-purpose flour in a mixing bowl, make a well in the center, pour in the boiling water, and use chopsticks to mix the surrounding flour into the center. Mix until small clumps form, then gradually add cold water and knead the dough until smooth (it should be as soft as an earlobe). Cover with plastic wrap and let it rest for 15-20 minutes.
- 2
Make the filling:
Shred the cabbage, add salt, and mix well. Let it sit for 5 minutes.
- 3
Make the filling:
Squeeze out the water from the cabbage.
- 4
Make the filling:
Add water and salt to the pork, and mix until sticky.
- 5
Make the filling:
Add the squeezed cabbage, minced ginger, green onions, soy sauce, and sesame oil to the pork mixture from step four. Mix well, cover with plastic wrap, and refrigerate.
- 6
Divide the dough:
Each piece should weigh about 15-16 grams.
- 7
Roll the dough into balls.
- 8
Roll the dough into thin sheets.
- 9
Stretch the dough into an oval shape.
- 10
Moisten the edges of the dough with water, then wrap 20 grams of filling inside.
- 11
Fold the dough in half, pinch the center to seal, then use your fingers to push the dough from the center outward to create two wing-like shapes, and pinch the edges tightly to seal.
- 12
Heat a skillet, add oil, place the potstickers in, pour in the flour water mixture, cover with a lid, and cook on medium heat for 2 minutes until the bottom is golden brown.
- 13
Remove from the pan and serve.
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