Pork cabbage pie
By LessiePrice
In my memory, I seem to have made pies twice. The dough of the pie is not thin, but it is sticky to my hands and a little harder to make it, and it has a hard taste. This time I added some yeast dough to it, which is very thin, soft and delicious.
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- the minced pork appropriate amount
- cabbage appropriate amount
- salt appropriate amount
- salad oil appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Pork cabbage pie
1
Mix the yeast with a small amount of water
2
Add yeast and water to knead the flour into a smooth dough, cover with plastic wrap and let stand for 20 minutes
3
Minced pork, add green onion and ginger, chop into paste
4
Put the pork into a basin, add salt, soy sauce, salad oil, five-spice powder, chicken essence, and stir well in one direction
5
Chop cabbage into powder
6
Mix the chopped cabbage and pork well
7
Divide the awakened dough into doses
8
Roll into dough
9
Wrap it into a steamed bun shape and press flat to wake up for five minutes
10
Gently press thin with a rolling pin, close the mouth upwards.
11
Heat the oil in the pan on low heat, add the pie to shape, cover and cover
12
Brown until golden on both sidesPork cabbage pie Make Tips
Don't wake up the dough for too long to avoid fermentation