Deliciousdumplingsandpan-friedpotstickersare favorite snacks for kids, but I prefer potstickerswith their crispy bottom and chewy skin.

The meat filling also absorbs more freshness from the steaming and oil juices.

　　IngredientsMain ingredients:pork belly200g, water chestnuts 300g,dumpling wrappersan appropriate amount, oil to taste, salt to taste,eggone, a pinch of five-spice powder,soy sauceto taste, half a bowl of water

Steps

1. Prepare all the required ingredients.(The meat filling was made in advance by mixing minced pork with salt and chopped ginger and scallions)Ginger2. Finely chop the water chestnuts; I used a mallet to do it.

3. Put the chopped water chestnuts and meat filling into a large bowl, add an egg, soy sauce, and five-spice powder.

4. Mix in one direction until well combined.

5. Take a dumpling wrapper, place some filling in the middle, fold it in half without sealing the ends.

6. Brush a little oil on the pan-fryer, place the potstickers and fry until the bottom turns slightly golden.

7. Pour in half a bowl of water, cover with a lid and steam-fry.

8. When most of the liquid has evaporated, sprinkle a little white

sesame seedson top.

9. Drizzle a bit more oil and fry until the bottom is crispy.

Tips

Adding some water chestnuts orlotus rootto the meat filling will enhance the texture.When making potstickers, always use a flat pan; a pan-fryer is perfect for this.

Potstickers should be cooked in a flat pan, and a grill would work perfectly.