Main Ingredients Dough: 300g all-purpose flour Filling: 250g ground meat 200g Chinese cabbage Additional Ingredients Water as needed 1 tsp white pepper powder 1 tsp ginger powder 2-3 tsp salt 1 tsp oyster sauce 1 tsp chicken bouillon powder 1 tbsp sesame oil 1 tbsp cooking wine 1 tbsp light soy sauce
1.Gradually add water to the flour while stirring with chopsticks.
2. Knead into a dough ball, cover the bowl, and let rest for 15 minutes.
3. Divide the dough into two portions. Take one portion, form a well in the center, and stretch the dough back and forth to create thin strands.
4. After tearing off a piece, roll it into a strand of uniform thickness on the cutting board.
5. Cut the dough into equal portions.
6. Use a rolling pin to flatten each portion into a thin sheet.
7. Fold the sheet into a square, then roll it up tightly into a cylinder.
8. Place the cylinder on the cutting board and roll it into a thin sheet.
9. Cut the sheet into small squares.
10. Place the dough squ4. Snapping off a piece, roll it on the board into a strand of uniform thickness.
5. Cut into equal portions with a knife.
6. Roll each portion into a wrapper with a rolling pin.
7. Mix minced pork with white pepper, ginger powder, salt, cooking wine, chicken bouillon, and light soy sauce.Add an appropriate amount of water while stirring continuously in one direction. Adjust the water quantity as needed. Finely chop the cabbage leaves and mix thoroughly into the meat filling. Season with salt, then stir in sesame oil until well combined.
8. Place a wrapper on a surface, position the filling in the center, and pinch the corners together diagonally, leaving the sides open.
9. Repeat steps 7 and 8 until all wrappers and filling are used up.
10. Prepare a flour-vinegar mixture using a ratio of 1 part flour to 15 parts water to 0.5 parts vinegar. The amount of vinegar can be adjusted to taste.
11. Heat a small amount of oil in a skillet over low heat. Arrange the potstickers in the pan and cook until the bottoms are golden brown.
12. Pour in the flour-vinegar mixture (rice vinegar or aromatic vinegar works). Cover the pan. If moisture evaporates from the bottom, add a little more liquid until the dumplings are cooked through. For a crispy, patterned bottom, add about 1/3 of the liquid at once, cover, and cook until the water evaporates, forming a crispy crust. Remove from heat.