【beijing】five-spice Shredded Radish Pie

Name: 【beijing】five-spice Shredded Radish Pie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; (For making noodles) about 135g Cold water; 1 White radish; A teaspoon Thirteen incense; Some salt; Some Camellia oil; A tree Green onions; (For pancakes) appropriate amount oil

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Turnip is a common dish in the winter in the north. There is a saying among folks that "eat radish in winter and ginger in summer". This shows that you should eat more radishes in winter. Because people eat more in winter and exercise relatively little, it is easy to cause accumulation of food and get angry, while radish can play a role in eliminating accumulated food and smoothing out the qi. And radish is the home-grown dish, it's not expensive, and it's not bad for stewing and frying.
Today I will serve a quick staple food-thirteen spice shredded radish pie. Although there is no meat, the taste is not inferior to meat fillings, and you are guaranteed to miss two if you eat one! My old man said that you can really cheat people, and I didn't see a little bit of meat after eating! "

Ingredients

200g Flour
(For making noodles) about 135g Cold Water
1 White Radish
A teaspoon Thirteen Incense
Some Salt
Some Camellia Oil
A tree Green Onions
(For pancakes) appropriate amount Oil

【beijing】five-spice Shredded Radish Pie

1. 200 grams of flour, add about 135 grams of cold water, knead into a smooth dough, then cover the lid for about 20 minutes, you can knead again halfway, more moisturizing; you can also use hot water to knead the dough into a hot dough, or half Hot water and half cold water and noodles;

【beijing】five-spice Shredded Radish Pie recipe

2. Wash the white radish and scrape the skin

3. Use a grater to rub into filaments, add a little salt and mix well, let stand for 5 minutes to remove the excess radish juice

4. Finely chopped green onions

5. Squeeze the radish juice with your hands, but don't squeeze it too dry, and then sprinkle a little thirteen chives, and add the chopped green onion

6. Then pour a proper amount of camellia oil, you can also pour other oils according to your preference

7. Mix well and add some salt if the taste is not enough

8. Rub the noodles into long strips

9. Cut into 8 equal parts with a knife, and then roll out into round skins with a thicker middle and thinner edges

10. Take an appropriate amount of radish filling and put it on the round skin

11. Strictly wrap the stuffed buns. If you can’t make them, you can fold them in half to make zygotes, or make dumplings.

12. Place the buns on the chopping board, gently press them into a pie shape with the palm of your hand, and then grab the pleats with your hands to prevent it from becoming too thick

13. Wrapped pie folds down

14. Pour a little vegetable oil in a frying pan. When it is 70 to 80% hot, fry the pleated side of the pie first, and fry the other side when the shape becomes golden.

15. Turn to low heat, pour a little water in the pot, cover the lid, and simmer the pie

16. After the water has basically evaporated, open the lid to let the water vapor evaporate, and re-fry both sides of the pie and it will be out of the pot, and then fry another pot

17. So fragrant

Tips:
The amount of flour and radish should be adjusted according to the home consumption; the radish will collapse when heated, so the filling should be larger;
The addition of thirteen incense makes the fragrance of radish filling also have a meaty taste;
The dough should not be hard, it is very soft, hot or cold water can be used to make the dough, the amount of water should be 65-70% of the amount of flour, and it must be moisturized after using it;
Add some water to cover and simmer for a while to make the pie fully mature.