Fennel Pork Pie
Overview
I love eating pies, especially the ones made by my mother when I was a child. They have thin crusts and lots of fillings, and are fragrant in one bite. Now my mother is bedridden all year round and can no longer cook for us, but I have learned a lot of delicious recipes from my mother. I don’t know if it’s because of my eating habits, but my mother-in-law’s family always bakes pies, but they don’t taste good at all, especially because the crust is thick, sometimes hard, sometimes raw, and the color is not good. One time, my mother-in-law’s family gave me ten of them. I ate the fillings and secretly threw away the crust. The characteristic of my mother-in-law’s cooking is that everything is on the hard and raw side, and the same goes for the rice. Now that I am no longer craving for pie, I made my own and bought minced meat and fennel from the supermarket to save trouble. Just wash the fennel and wash everything else. Other vegetables must be selected or peeled, and some need to be squeezed out and minced. Fennel is the most trouble-free, and it is delicious in both meat and vegetable dishes.
Tags
Ingredients
Steps
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Prepare flour and water.
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Add water to the flour in small amounts and many times, stir gently with chopsticks to form a fluffy consistency, and finally make a three-gloss dough with your hands, cover it and let it rest for a while.
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Add water to the meat filling and mix well.
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Wash and chop fennel.
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Mix the meat filling and fennel together.
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Add chopped green onion and seasonings except corn oil.
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Heat the corn oil in a pot and pour it on the chopped green onions, then use chopsticks to stir the stuffing evenly.
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Roll the dough into a long strip.
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Gather into a paste, roll into a ball and press flat.
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Roll into skin.
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Just like making steamed buns, wrap the stuffing in skin.
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Heat oil in a pot, put the buns into the pot and press them flat, searing one side first.
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Flip and bake again.
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Remove from pan and plate.
