Thin-skinned Chinese cabbage pie
By ElvieMurray
Ingredients: salt,sauerkraut,eggs,flour,oil
Recipe Recommendations
- flour 50g
- eggs one
- sauerkraut 150g
- salt appropriate amount
- oil appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Thin-skinned Chinese cabbage pie
1
Divide the flour into two portions, and use boiling water to boil the flour
2
Another portion is mixed with cold water
3
Mix the dough and wake up for 20 minutes
4
Add appropriate amount of salt to eggs and beat them
5
fried eggs
6
Fry until golden brown and set aside
7
Mix the fried eggs and pickles
8
Roll out the dough into a long circle
9
Cut it into equal portions
10
Make it round and press
11
Roll into thin skin
12
Add the stuffing
13
It's a bit like wrapping buns
14
Press evenly, pay attention to the force
15
wrapped pie
16
Add the stuffing cake after the oil is hot
17
Fry until golden brown on both sidesThin-skinned Chinese cabbage pie Make Tips
1. Don't want thin skin and big stuffing. Roll out the skin too thin, just appropriate amount. 2. Only a little oil is needed when frying the pie