Large Pork Potstickers

Large Pork Potstickers

　　Preparation Techniques:

　　1. Making the Filling: Finely chop the pork and place it in a bowl. Add salt, soy sauce, sweet bean paste, minced ginger, and sesame oil. Stir well until the seasonings are absorbed into the pork. Then add chopped Chinese chives and stir to combine.

　　2. Making the Dough: Mix 2000 grams of flour with water to form a dough. Knead it into a smooth ball, roll it into a log, and divide it into 20-gram pieces. Roll each piece into a wrapper, fill with the pork mixture, and shape into the form of steamed dumplings (seal tightly in the middle, leaving small openings at both ends).

　　3. Pan-Frying: ⑴ Lightly grease the bottom of a flat pan and arrange the potstickers in an orderly fashion. Place the pan over heat. Once hot, pour half a bowl of hot water around the edge of the pan, cover with a lid, and pan-fry for 2 minutes. Then pour in a little more hot water, wait for two minutes, and uncover the lid. ⑵ Drizzle a little oil around the edges of the potstickers and fry for about 2 minutes. Use a spatula to rearrange their positions, adjust the heat as needed, and continue frying for about 5 minutes. Flip them over so the bottoms face up, then transfer to a serving plate.

　　■ Characteristics: The dough is soft, the bottoms are crispy, golden in color, and delicious in flavor.