Pork and pickled cabbage pie
Overview
My favorite thing to eat is the pie stuffed with pickled cabbage, which is fragrant but not greasy. I like this taste after so many years. Maybe everyone has this feeling, that is, from snacks to adults, I will always miss it. I can’t forget the local accent, the nostalgia, and the most unforgettable thing is the taste of my mother...
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Ingredients
Steps
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Pour flour into the mixing barrel of the noodle machine, screw on the lid, start the manual kneading process, insert the measuring cup into the cup position of the lid, and the noodle machine starts kneading
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After kneading the dough, take it out and put it in a basin, cover it with plastic wrap and let it rest
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Add minced onion and ginger, cooking wine, thirteen spices, soy sauce, salt, and vegetable oil to the pork filling
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Stir clockwise until evenly mixed
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Wash and shred sauerkraut
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Put it into a mixing cup and break it up with a cooking stick
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Beat to the appropriate level
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Squeeze some water and put it into the meat filling basin
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Mix clockwise
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Wake up soft dough
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Shape into long strips
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Apply the pinching agent and press it flat
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Roll out the dough
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Stuffing
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Starting from the inside, pinch the wheat pleats symmetrically from left to right
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After wrapping, press it flat
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Grease the electric baking pan and preheat it, then insert the pie dough, spray some water or brush some oil on the pie, close the lid and start baking, remember to turn it over halfway
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When both sides are golden and the pie is puffy, it's ready to serve. At the end of this, add some minced garlic, some light soy sauce and a bowl of juice, it’s a perfect match!
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Picture of the finished product of pork and pickled cabbage pie, salty and delicious, fragrant but not greasy
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Finished product picture!
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Finished product picture!
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Finished product picture!
