Pork filling 200 grams
Cabbage 100 grams
Sichuan peppercorns
Appropriate amount 1. Prepare the ingredients. 2. Add cooking wine, chopped scallions, minced ginger, thirteen-spice powder, oyster sauce, and salt to the ground meat. Stir evenly and marinate for 20 minutes. 3. Chop the cabbage, add salt to draw out the water. 4. Heat oil in a pan over low heat, stir-fry the Sichuan peppercorns until fragrant. Remove the peppercorns and set aside the remaining peppercorn oil to cool. 5. Squeeze the water out of the cabbage, then place it into the cooled peppercorn oil. 6. Add the marinated meat filling and stir in one direction until well combined. 7. Prepare the flour. 8. Knead the flour into a dough and let it rest for 20 minutes. 9. Roll the rested dough into a long strip, then pinch off small dough pieces and flatten them. 10. Use a rolling pin to roll each dough piece into a round wrapper.11. Place an appropriate amount of meat filling onto the rolled-out round wrapper. 12. Pinch the top tightly by hand, leaving the filling exposed at both ends to form the pot sticker shape. 13. Apply a suitable amount of oil onto the flat-bottomed pan. 14. Arrange the pot stickers in the pan, fry for one minute, then add a small amount of water, cover the pan tightly, and continue frying until the water evaporates completely. Remove from the pan.
