Thin-skinned pork, leek and egg pie

Thin-skinned pork, leek and egg pie

Overview

In order to make paper-thin skin, the dough must be softer and must be relaxed for half an hour before operation. Also, the skin must not be too thick when rolled out, and it must be pressed after wrapping. It must not be too thin, so this degree must be mastered. Try it a few times and you will get the hang of it

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Ingredients

Steps

  1. Add all-purpose flour to boiling water. Stir evenly with chopsticks. Wait until slightly cool and then mix into a ball while still hot. After mixing evenly, turn it upside down on the countertop to rest for 30 minutes. Note here that the dough should be slightly soft

    Thin-skinned pork, leek and egg pie step 1

  2. Next, we start processing the fillings. Beat the eggs, add a little cooking wine to remove the egg smell, pour oil into the pan, and when the oil is hot, start to spread the egg cakes. Take out the spread egg cakes and let them cool

    Thin-skinned pork, leek and egg pie step 2

  3. Pour peanut oil into the pot, add dried shrimps, ginger powder, and chopped Sichuan peppercorns and fry the dried shrimps until fragrant, turn off the heat

    Thin-skinned pork, leek and egg pie step 3

  4. Wash the leeks, drain the water, chop them into small pieces, chop the egg cakes, chop the onions, chop the meat filling, remove the shrimp skins and put them together to start making the fillings

    Thin-skinned pork, leek and egg pie step 4

  5. Add cooking wine, sesame oil, oyster sauce, ginger powder, a little soy sauce and stir the filling in one direction

    Thin-skinned pork, leek and egg pie step 5

  6. After mixing evenly, add salt and start beating vigorously in one direction. Set the mixed filling aside for later use

    Thin-skinned pork, leek and egg pie step 6

  7. Deflate the rested dough and knead it into a smooth dough, then divide it evenly into 25g portions

    Thin-skinned pork, leek and egg pie step 7

  8. Roll it into a round crust. The crust should be slightly thin here, so that it will feel like a thin crust and a large filling in a while

    Thin-skinned pork, leek and egg pie step 8

  9. Put the stuffing, put as much stuffing as possible here, and wrap it up like a bun

    Thin-skinned pork, leek and egg pie step 9

  10. After wrapping, lift the bun and turn it twice to remove the dough pieces on top, as shown in the picture

    Thin-skinned pork, leek and egg pie step 10

  11. Now it’s wrapped. Don’t press the green dough into a pie now. After wrapping, place it on the counter. Sprinkle thin flour underneath and set aside

    Thin-skinned pork, leek and egg pie step 11

  12. Brush the pan with a layer of oil, put the dough in, with the seam facing up, press it down, cover the pan and simmer the pie over medium-low heat

    Thin-skinned pork, leek and egg pie step 12

  13. Do not open the lid during this period. You can see the pie filling through the transparent lid

    Thin-skinned pork, leek and egg pie step 13

  14. After it is all puffed up, wait for one minute, then lift the lid and turn it over. Flip and cover the pot and continue to simmer for 2 minutes.

    Thin-skinned pork, leek and egg pie step 14

  15. At this time, open the lid of the pot and the pie will be ready when both sides are golden

    Thin-skinned pork, leek and egg pie step 15

  16. Bite it open and take a look. The skin is as thin as paper and full of fillings. It’s so satisfying

    Thin-skinned pork, leek and egg pie step 16