Pork Potters – Carmy – Run to eat


Pork Potstickers stuffed with pork, garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

Pork Potstickers filled with pork and garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

What are crooks?

Potters are steamed dumplings made with round dumplings, stuffed with stuffing, usually pork and cabbage. But today I'm sharing a pork and garlic pot with you because I think the dumplings are just filler. There I said it. Nobody's coming for me, please. I just prefer my dumplings to be 100% fleshy, so I prefer to cook my own food.

Why are pots called?

Legend has it that in the Song Dynasty (960 – 1280 A.D.) the chef cooked dumplings and forgot them. After boiling the water, the dumplings adhered to the wok. Without knowing what to do, he removed the dumplings from the wok and served them. The guests loved them and so the potters were born!

Are dumplings and potters the same thing? What about Gyoza?

All dumplings are dumplings, but not all dumplings are dumplings. Potters are dumplings that are crispy on the outside because of the way they are baked.

What's the difference between gyoza and potstickers? Gyoza, are Japanese and are usually smaller than a potter because they are made of thinner and smaller casings.

pot manufacturers for meal preparation chopsticks

What you need to make pottery

  • round dumplings
  • minced pork
  • garlic
  • salt
  • olive oil

dumplings of potters

Folding of plasticists

  • Immerse the edges of the case by dipping it in water or using a wet finger toward the edge of the case.
  • Place about 1 to 1.5 tablespoons of filling in the center of the dumplings.
  • Fold the case in half.
  • Start potters pleating by squeezing the case from the left – use the index finger and thumb to fold it and close it to the right.
  • Hold the fold with your left thumb and squeeze the new fold with your right hand.

how to fold folding products step by step

How to Make Pots |

  • Dispose of trash bags so they are ready to use without sticking. Fill a small bowl with water to wrap and compact the potter. Set aside.
  • Combine minced pork, minced garlic and salt in a large bowl. Mix together.
  • Immerse the edges of the case by dipping it in water or using a wet finger toward the edge of the case.
  • Place about 1 to 1.5 tablespoons of filling in the center of the dumplings.
  • Fold the case in half and begin to pack the pots by squeezing the case from the left – use a index finger and thumb to fold it and close it to the right.
  • When you're done, set aside the potter and continue on to the next until the filling is complete.
  • When all potters are done, heat a large non-stick beaker or cast iron over medium heat. Add the oil and place the potters in a pan. In a pan, fry the pots for 3-4 minutes until the bottoms are golden brown.
  • Carefully add 1/4 water to pan and quickly replace lid.
    • There will probably be some setbacks, so be very careful. I have the lid in front, close to the pan, carefully add water and close the lid quickly!
  • Allow the pots to cook for another 6-8 minutes. If dumbbells are thick, it may take longer. When it is ready, set it aside.
  • Repeat until all potters have cooked.
  • Store unused pot pots in an airtight container for up to 4 days.

How to Freeze Pork Potatoes |

Place the potters on one or more parchment lined baking sheets. Make sure the dumplings away Touch each other. The dumplings remain a large piece when touched. If you have seen someone with a fine Asian character post under the GIANT dumplings piece, you know what I mean. It's not fun lol.

Potters should be frozen after a few hours. Remove pot cookies from the baking tray and store them in a freezer-friendly ziploc bag.

Freeze for up to 3 months.

Pork Potstickers filled with pork and garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

How to Bake Frozen Potato Chains |

Do not thaw, add pots directly to hot oiled pan. Add 2-3 extra minutes to the cooking time as the potters' bases take time to get frozen crisp.

Do not freeze (or defrost) raw pots, as they will become dirty and lose their shape.

Pork Potstickers filled with pork and garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

What works best with potters?

  • Dipping the sauce: I like soy sauce with chopped garlic or sweet Thai-chilli sauce to dip in.
  • Potters as the main course: rice, vegetables (broccoli, kimchi, bok choy) and so on
  • Potters as an additive: stir pass, ramen, chow mein, etc.

Pork Potstickers filled with pork and garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

Pork potters

Pork Potstickers filled with pork and garlic and crispy golden bases make the perfect meal or starter. These potters are freezer-friendly, so you can always take them!

Print Rate

Course: Main course, bacon

Kitchen: Asians

Prep time: 30th minutes

Baking time: 12th minutes

Total Time: 42 minutes

Servings: 36 potters

By: Carmy

Ingredients

  • 36 round dumplings
  • 500 grams minced pork
  • 3 tbsp garlic minced meat
  • 1 tl salt
  • olive oil 1-2 tablespoons per batch

Instructions

  • Dispose of trash bags so they are ready to use without sticking. Fill a small bowl with water to wrap and compact the potter. Set aside.

  • Combine minced pork, minced garlic and salt in a large bowl. Mix together.

  • Dip the edges of the wrapper into the water (or wet finger) to wet the sides of the wrapper.

  • Place about 1 to 1.5 tablespoons of filling in the center of the dumplings.

  • Fold the case in half and begin to pack the pots by squeezing the case from the left – use a index finger and thumb to fold it and close it to the right.

  • When you're done, set aside the potter and continue on to the next until the filling is complete.

  • When all potters are done, heat a large non-stick beaker or cast iron over medium heat. Add the oil and place the potters in a pan. In a pan, fry the pots for 3-4 minutes until the bottoms are golden brown.

  • Carefully add 1/4 water to the pan and quickly replace the lid.

  • Allow the pots to cook for another 6-8 minutes. If dumbbells are thick, it may take longer. When it is ready, set it aside.

  • Repeat until all potters have cooked.

  • Store unused pot pots in an airtight container for up to 4 days.

Did you try this recipe?Did you make this recipe? I'm always so happy to know about it! I'd love to see how it turned out! Tag me on Instagram at @CarmysHungry so I can see it! If you like the recipe, I would appreciate a 5 star comment! ♥

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Email: carmy@carmyy.com

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