Vegetarian pie is delicious but not fat. I have made a lot of pies recently. Haha, my super invincible rice cooker is about to appear again.
I make breakfast, so I kneaded the dough the night before and was ready the next morning.
The filling was also chopped the night before, without adding salt first, and adding salt to mix when it was time to wrap in the morning. If the salt was put in early, the vegetables would come out, so put it before wrapping.
cabbage pie
Recipe Recommendations
- cabbage appropriate amount
- flour 100g
- yeast 1g
- water 60g
- white sugar 2g
Steps for cabbage pie
1
Add yeast and sugar to soak in warm water for 5 minutes.
2
Add the flour and yeast water and stir with chopsticks to form flocculent.
3
Knead into dough.
4
Cover the basin and ferment until twice in size.
5
Wash cabbage leaves.
6
Chop cabbage leaves.
7
Cut the ginger and garlic into minced ground.
8
Add cabbage leaves with minced ginger and garlic, oil, salt, soy sauce, thirteen spices, and chicken essence.
9
Rub the fermented dough to eliminate bubbles.
10
Divide into four small dough pieces.
11
Squeeze the dough and roll it into small cakes.
12
Add carrot filling.
13
Make it look like steamed buns.
14
Squish it into small cakes.
15
Wrap all the cookies and place them in a greased rice cooker and press the rice button to fry them.
16
After tripping, turn over and press the rice button to continue frying the other side, and then trip.