Pickled pork pie
A friend in Tianjin gave him a piece of pickled cabbage that he pickled himself. I was really worried about what to make. Someone at home didn't like to eat steamed rice strips with pickled cabbage. I just happened to see that the pickled cabbage pie made by Xiao Meatballs was very attractive. I also came to the shanzhai. Take a handful. This pie is so delicious. It is crispy on the outside and soft on the inside, and has a Q in the middle. My daughter ate 1 pie, and I ate 4 at once.
Recipe Recommendations
- ordinary flour 2 cups
- boiling water 1 cup
- cold water 2 tablespoons
- oil 1 tablespoon
- sauerkraut half a
- tenderloin 1 small piece
- onion 1 piece
- Jiang 1 small piece
- salt 1/2 teaspoon
- sugar 2 teaspoons
- soy sauce 2 teaspoons
- cooking wine 1 teaspoon
- cornstarch 2 teaspoons
- pepper 1 teaspoon
- sour and salty
- fried
- an hour
- simple
Steps for Pickled pork pie
1
Slowly pour boiling water into the flour and stir it with chopsticks until it becomes snowflake.
2
Add 2 tablespoons of cold water and knead to form a dough, add oil and knead to form a smooth dough. (The dough is too soft to knead.) Cover with plastic wrap and wake for 30 minutes.
3
You can make stuffing when you wake up. Wash the pickled cabbage, squeeze the water dry, and chop it.
4
Chop the ginger and onions separately.
5
Chop the tenderloin meat, add chopped ginger, chopped green onion, cooking wine, salt, sugar, soy sauce, stir clockwise and strong.
6
Add sauerkraut and stir well.
7
Divide the dough into 12 small pieces. Take 1 small piece and open it with your hands, wrap it with meat filling, close it, and slightly flatten it into a cake shape.
8
Grease the pan and fry the pie on low heat until slightly set.
9
Pour in 2 tablespoons of boiling water, cover and fry until the water is dry, open and continue to fry until both sides are golden brown.
10
Eat it while it's hot, it tastes so delicious.