Okay, so I’ve been seeing this “fat head dough” thing all over the internet, and I finally decided to give it a shot. I was craving pot stickers, and figured, why not combine the two? Here’s how my little kitchen experiment went down.
Getting Started: The Dough
First things first, I needed to make the dough. I’m no expert, so I just kinda winged it based on what I saw online. I grabbed:
- Mozzarella cheese (the pre-shredded kind, because I’m lazy)
- Cream cheese (full-fat, obviously)
- Almond flour
- An egg
I started by melting the mozzarella and cream cheese together in the microwave. I did it in short bursts, like 30 seconds at a time, and stirred it in between to make sure it didn’t burn. It gets kinda gloopy, which is what you want.
Once it was all melted and smooth, I dumped in the almond flour and the egg. Then came the fun part – mixing it all together. It’s a bit of a workout, to be honest. It starts out kinda crumbly, but you just gotta keep kneading it until it forms a ball. If it’s too sticky, add more almond flour,It took some muscle, but I eventually got it into a somewhat smooth dough ball.
The Filling
For the filling, I’m used some precooked chichen that and used:
- Cooked chichen
- Some veggies (you know, for health)
- Soy sauce(for a bit of flavor)
I just mixed everything together.
Making the Pot Stickers
Now for the tricky part – assembling the pot stickers. I rolled out the dough as thin as I could without it falling apart. It’s definitely not as stretchy as regular dough, so you gotta be gentle.
Then I used a small glass to cut out little circles. I spooned some filling onto each circle, then folded them in half and pinched the edges to seal them. They didn’t look perfect, but hey, I’m not a professional chef.
Cooking Time
I heated up some oil in a pan and placed the pot stickers in, flat side down. I let them brown on the bottom, then added a splash of water and covered the pan to let them steam. This is the key to getting that nice, chewy texture.
The Verdict
They actually turned out pretty good! The dough was a little crispy on the outside and soft on the inside. The filling was flavorful. I definitely overstuffed some of them, so a few kinda exploded, but they still tasted great.
Overall, I’d say this fat head dough pot sticker experiment was a success. It’s a bit more work than using regular dough, but it’s a fun way to switch things up. Will I make them again? Probably! Maybe I’ll even get better at shaping them next time.
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