Even better than dumplings - Northeastern sauerkraut and pork pie

Overview

In the Northeast, there is a kind of pie that is as big as a palm or larger. The most famous one is of course Liaoning Haicheng pie, which is mainly salty and meat-based. In addition, here, people call it fried pie. My mother most often makes leek and egg filling, celery and pork filling, and sauerkraut and pork filling. Today I am also going to make sauerkraut and pork filling. This sauerkraut is Chinese cabbage sauerkraut from the Northeast, not other sauerkraut from the south.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• breakfast
• cake
• chicken essence
• egg
• five spice powder
• flour
• hot water
• light soy sauce
• oil
• onions
• pork stuffing
• sauerkraut
• ginger
• salt

Ingredients

Steps

1. 1 Add the flour to an egg, mix with an appropriate amount of hot water, and mix into a dough. Add the water little by little to prevent the dough from being too wet or too dry. Add while mixing until there is only a little dry flour on the edge. Let sit for 30 minutes.

   

2. 2 Wash the sauerkraut three times with water, mainly to remove the sour taste, but do not soak it for too long to avoid losing the sour taste.

   

3. 3 Remove the leaves one by one, use a knife to slice open the root, and use your hands to pull the opened part toward the leaf part. This is to prevent the root part of some vegetables from being too thick when shredding. After cutting, stack them together and cut into strips.

   

4. 4 Cut into shreds and then chop, squeeze out excess water and set aside.

   

5. 5 The pork stuffing is ready, add five-spice powder, salt, oil, light soy sauce, chicken essence, minced green onion, minced ginger, and mix with sauerkraut. You can also add some pepper water or soybean paste, depending on your personal preference.

   

6. 6 After the dough has risen, cut into equal portions.

   

7. 7 Roll it into a thick skin in the middle and thinner on the four sides. Wrap the filling, seal it with the thumb of your hand, and remove the excess dough on the top, so that the skin will be very thin.

   

8. 8 Press flat.

   

9. 9 Press into a round shape about the size of your palm, add a small amount of oil in a pot, and sear over medium-low heat until both sides are golden brown, then take it out and place it in a plate or pot with a lid. It will be soft and soft, if you want it to be crispy, don't cover it.