煎饺，是中国人最爱的点心之一。底部煎得金黄酥脆，咬一口“咔嚓”作响，里面的肉馅却鲜嫩多汁。比水饺多了一层焦香，比蒸饺多了一份酥脆。学会了这个做法，你也能在家做出完美的“锅贴”。
Pan-fried Dumplings are one of the most beloved Chinese snacks. The bottoms are golden and crispy, while the fillings inside are juicy and tender. With this recipe, you can make perfect potstickers at home.
🌴食材 | Ingredients：
主料： 饺子皮，20~25张；猪肉末，250g（肥瘦相间）。/ Main: Dumpling wrappers, 20-25; Minced pork, 250g (fatty and lean).
辅料： 卷心菜/大白菜，150g（切碎）；大葱，1根（切碎）；鸡蛋，1个；姜末，蒜末少许。/ Auxiliary: Cabbage, 150g (chopped); Scallions, 1 stalk (chopped); Egg, 1; Minced ginger and garlic, a little.
🌴调味 | Seasonings：
生抽，2勺；蚝油，1勺；香油，1勺；白糖，1小撮；白胡椒粉，少许；盐，适量。/ Light soy sauce, 2 tbsp; Oyster sauce, 1 tbsp; Sesame oil, 1 tbsp; Sugar, a pinch; White pepper, a pinch; Salt, to taste.
🌴做法 | Instructions：
1，调肉馅
猪肉末加入1个鸡蛋、生抽、蚝油、香油、白糖、白胡椒粉和盐。顺着一个方向搅拌至粘稠。加入挤干水分的白菜碎、大葱、姜末、蒜末，拌匀。⚠️ 千万别乱搅，否则肉馅不抱团。我试过乱搅，肉馅散散的，一点都不嫩。
Mix minced pork with egg, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Stir in one direction until sticky. Add squeezed cabbage, scallions, ginger, and garlic. Mix well. ⚠️ Never stir randomly, or the filling won’t hold together.
2，包饺子
取饺子皮，放肉馅，边缘抹一点水，对折捏紧。⚠️ 边缘抹水能让饺子皮粘得更紧，煎的时候不容易开口。
Place filling on a wrapper, wet the edges, fold, and seal. ⚠️ Wetting the edges helps seal the dumplings tightly.
3，煎饺子
平底锅倒油，摆入饺子，中火煎1～2分钟至底部金黄。倒入小半碗清水（没过底部1/3），盖盖，中小火焖56分钟至水分收干。⚠️ 千万别倒太多水，否则会变成“煮饺子”。我试过倒多了，饺子皮全烂了。
Heat oil in a pan, arrange dumplings, fry over medium heat for 1-2 minutes until golden. Pour in 1/3 cup of water, cover, and simmer over medium-low heat for 5-6 minutes until evaporated. ⚠️ Never add too much water, or they will become boiled dumplings.
4，出锅
水分收干后，开盖，转中火再煎1分钟。撒葱花和熟白芝麻，出锅。⚠️ 最后这1分钟是底部酥脆的关键，千万别省。
Once the water evaporates, remove the lid and fry over medium heat for 1 more minute. Garnish and serve. ⚠️ This final minute is the key to a crispy bottom, so don’t skip it.
宝宝们，煎饺的精髓在于“底脆馅嫩”。肉馅顺着一个方向搅打上劲；白菜碎撒盐杀水，一定要挤干；煎的时候水别太多，焖到收干，最后开盖煎一分钟，底部才会酥脆。
Tips: The key to potstickers is “crispy bottom, juicy filling.” Stir the filling in one direction; Salt the cabbage and squeeze it dry; Don’t add too much water when frying; Remove the lid and fry for one more minute for a crispy bottom.
这道【煎饺 | Pan-fried Dumplings】是中国人最爱的点心之一。如果你喜欢这种外酥里嫩的口感，还可以试试我之前写的【蛋炒饭 | Egg Fried Rice】。想看更多缅甸和小吃，可以逛逛我的【主食/小吃 | Rice, Noodles & Dim Sum】分类。
If you enjoy this crispy and juicy texture, you should also try my Egg Fried Rice. For more dim sum and snacks, check out my Rice, Noodles & Dim Sum category.
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