Pork and Onion Pie

Pork and Onion Pie

Overview

As a northerner, if you ask me what is the most fragrant staple food? I would answer without hesitation: pie. Every once in a while when the glutton in me starts to kick in periodically, I can’t help but miss that soft and delicious pie. Unfortunately, it is really difficult to find a delicious pie shop in the south to satisfy my craving, so I have to make my own. Although the procedure is a bit cumbersome, the hard work is definitely not in vain. The freshly baked pie has a thin, crispy crust that is soft yet chewy. It is a wonderful combination of pork, onions and carrots, with a hint of sweetness in addition to the freshness. Every bite brings a feeling of full satisfaction!

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Ingredients

Steps

  1. Place the flour in a basin, slowly add 180ml of hot water above 80℃, and stir continuously with chopsticks to make some of the flour form small pieces.

    Pork and Onion Pie step 1

  2. Continue to add 220ml room temperature cold water and 20ml peanut oil to 1. Also use chopsticks to stir continuously so that most of the flour forms small pieces and there is very little loose dry flour in the basin.

    Pork and Onion Pie step 2

  3. Knead the wet dough into a smooth dough, cover with a layer of plastic wrap or place it under a basin, and let it rest for 30 minutes.

    Pork and Onion Pie step 3

  4. Use the time while the noodles are cooking to mix the stuffing. The main ingredient is 400g of pork filling. It is best to choose pork belly, with a fat-to-lean ratio of about 37 to 46.

    Pork and Onion Pie step 4

  5. Chop about four ounces of small onions each. To avoid burning my eyes, I cut them directly with a hand-cranked food processor, which is convenient and quick.

    Pork and Onion Pie step 5

  6. Chop half a carrot.

    Pork and Onion Pie step 6

  7. Peel and mince a piece of ginger about the size of your thumb, the finer the better.

    Pork and Onion Pie step 7

  8. Put all the vegetables and meat into a basin, add 40ml of peanut oil, 15ml of light soy sauce, 5g of salt, a little five-spice powder and chicken essence, and mix thoroughly.

    Pork and Onion Pie step 8

  9. Knead the dough into long strips, then cut into dough pieces of about 40g in size.

    Pork and Onion Pie step 9

  10. Flatten the dough and use a rolling pin to roll it into a thin dough on all sides and thick in the middle. It doesn’t have to be too thin to avoid the filling being exposed when wrapping.

    Pork and Onion Pie step 10

  11. Put appropriate amount of filling into the dough.

    Pork and Onion Pie step 11

  12. Wrap it up like a bun, pinch the seal tightly, and pinch off the excess noodles at the seal.

    Pork and Onion Pie step 12

  13. Turn the wrapped buns with the seal downwards and use a rolling pin to flatten them, or put your four fingers together like I did and slowly flatten the dough with your fingertips.

    Pork and Onion Pie step 13

  14. Add an appropriate amount of oil to the pan. When the oil is hot, add the pie. Keep the heat low to medium and slowly cook it and turn it over timely. When the pie becomes thicker and puffier, the crust will turn caramel color.

    Pork and Onion Pie step 14

  15. The finished product is as shown in the picture, it is so fragrant and oily when you take a bite.

    Pork and Onion Pie step 15