How to Make Potstickers

Main dough:middium-gluten flour 300 grams Filling: 250 grams of meat filling Chinese cabbage 200 grams Supporting ingredients: an appropriate amount of water White pepper 1 teaspoon Ginger 1 teaspoon Salt 2-3 teaspoons Oyster sauce 1 teaspoon Chicken stock 1 tablespoon Sesame oil 1 tablespoon Soy sauce 1 tablespoon Pot stickers Step 1: Gradually add water to the flour while stirring with a chopstick. Step 2: Knead into dough, cover and let it rest for about 15 minutes. Step 3: Divide the large dough into two parts, make a hole in one part, and stretch it out. Step 4: Pull from one end to form strands of roughly equal thickness. Step 5: Cut off an equal-sized portion with a knife. Step 6: Roll the dough into thin wrappers using a rolling pin.Dumpling skin. Step 7: Mix the meat filling with white pepper, ginger powder, salt, cooking wine, chicken stock, and soy sauce. Gradually add an appropriate amount of water while stirring in one direction. Stir a bit to incorporate the water. Chop the Chinese cabbage finely and mix it into the meat filling. Mince with salt and mix until well combined. Step 8: Place a wrapper in the center, add filling, and fold the corners together without sealing the edges. Step 9: Repeat step 8 until all wrappers or fillings are used up. Step 10: Mix flour to water ratio vinegar=1:15:0.5. The vinegar can be flexible, 34|Step 11: Heat oil in a pan over low heat and arrange the dumpling wrappers, cooking until the bottom is crispy. Pour in the vinegar and flour mixture; you can use rice vinegar or aromatic vinegar. Step 12: Pour the flour-vinegar-water mixture into the pan.Cover with a lid and cook until the bottom moisture evaporates. Steam until the pot stickers are cooked through. If desired, add about one-third of the water once, cover and let the bottom dry to form a crispy base before serving. Note: 1. Flour-water ratio (flour:water:vinegar=1:15:0.5)