Cabbage and pork pie
Overview
A hundred vegetables are not as good as cabbage, which means hundreds of wealth. Let’s eat some cabbage and pork pies during the Chinese New Year. Pie is also a good staple food on the Spring Festival table. The shape of the pie is round, which means reunion. In addition, the crust is thin and the fillings are large. Quickly bake a pot and eat it!
Tags
Ingredients
Steps
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Slowly add water to the flour several times and stir with chopsticks until it becomes fluffy.
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Knead it into a three-gloss dough with your hands, cover it and let it rest for a while.
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Chop the cabbage and mix it with the meat filling. Normally, the cabbage needs to be squeezed out with salt and the excess water is squeezed out, while the meat filling needs to be beaten with some water. I thought that one needs to add water and the other needs to squeeze out water, so I might as well mix it directly. It just neutralizes it. Sure enough, it works, and the dryness and wetness are just right. The premise is that there is relatively less cabbage, otherwise there will be too much water and the stuffing will become thin and difficult to wrap.
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Add all the above-mentioned seasonings, and finally heat some hot oil and pour it on the chopped green onions to bring out the fragrance.
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Use chopsticks to stir evenly.
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Take the dough out and roll it into a long strip.
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Break into small uniform pieces.
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Roll out into even bun skin.
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Scoop the filling into the bun wrapper and knead it in circles.
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Knead it tightly and wrap it into a bun shape.
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All wrapped up and neatly arranged.
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Heat oil in a pan, put the buns into the pan with the seams facing down, and flatten them into a cake shape.
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After one side is cooked, turn over and continue to cook. After turning over, pour oil along the edge of the pot. Hold the handle of the pot and shake the pot a few times to allow the oil to flow evenly.
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After both sides are cooked, remove from pan and serve.
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So delicious.
