Shredded radish pie

Overview

Tired of eating meat pies, try a light and delicious shredded radish pie, which is fragrant but not greasy.

Slowly add 130g boiling water to the flour, mix and knead into a soft and smooth dough. Spread a layer of vegetable oil on the dough and cover with plastic wrap for more than half an hour.
Rinse the sea rice and soak it in warm water until soft.
Peel the white radish and cut into thin strips.
Boil water in a pot, add shredded white radish and blanch until translucent. Remove and squeeze out the water.
Squeeze out the water from the shredded white radish and chop slightly.
Chop the green onion into small pieces and chop the sea rice into small pieces.
Pour chopped dried shrimps and chopped green onion onto the shredded white radish. Heat 2 tablespoons of vegetable oil in a pot, pour it on the chopped green onions, and stir evenly.
Finally, add an appropriate amount of salt, a little sesame oil, mix well, and the filling is ready.
Divide the dough into small portions.
Take one and roll it into a long strip, the thinner the better, apply a thin layer of oil, put an appropriate amount of filling on the top, and roll it up from the beginning.
Arrange into a round blank. Let it sit for about 10 minutes.
Heat the pan, pour in appropriate amount of oil, add the cake base and flatten gently with your hands.
Fry over medium-low heat until golden brown on both sides.
Remove from pan and plate.
The outside is crispy and the filling is delicious.
Thin skin and enough filling.