Beef Potstickers

Beef Potstickers

　　About 30 meters down the alley from the “Shuihuo Soup Dumplings” shop, there is a small stall making pan-fried beef potstickers. The vendor is a middle-aged woman who uses a small flat pan, frying no more than 0.5 kg of dumplings per batch (four pieces per liang, priced at one yuan). The wrappers are extremely thin, golden and crisp with a fried "frost," and the beef filling has a pure flavor without any greasiness—crispy and tasty. The only downside is that the stall has no seating, so you’ll need to order and eat at a nearby shop.

How to Make Potstickers:

400g flour, 250g beef (washed and minced), an appropriate amount of peanut oil. 5g each of fine salt and sugar, 3g monosodium glutamate, 10g cooking wine, 30g minced scallions, 15g minced ginger.

Method: 1. Mix the minced meat with the seasonings and an appropriate amount of water, stirring in one direction until the filling becomes sticky. 2. Add an appropriate amount of hot water to the flour to form a dough, knead well, then shape into strips, cut into pieces, roll into thin wrappers, wrap the filling, and pinch into crescent-shaped dumpling wrappers. 3. Heat peanut oil in a flat pan until it reaches 50% heat, place the dumplings in the pan, and fry for about 5 minutes. Add an appropriate amount of water, cover, and fry until the water evaporates. Then rotate the pan and continue frying briefly until done.

CCOTS Travel Tip:

Address: Tangjia Alley Food Stall Street, Qiaokou Road, Qiaokou District

Transportation: Bus routes 2, 7, 558, 110, 588, 703, 708