Big Stuffing and Thin Crust Pie

Name: Big Stuffing and Thin Crust Pie
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Flour; 250g boiling water; Some Cold water; 1 squash; 3 pcs egg; 1 shallot; 1 piece ginger; Some salt; Some olive oil; 1 teaspoon of sesame oil

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Breakfast is no longer simple and casual. I found that it is not difficult to get up half an hour early to make a nutritious breakfast. For example, today’s pie with big stuffing and thin crust is great for breakfast. It doesn’t need to leave the noodles and does not need to be baked. It’s a simple bag, full of stuffing, and it’s delicious! The night before, make the noodles and mix the fillings. In the morning, you only need to roll the skin, wrap it in the pan, and cook it in 5 minutes. It takes less than half an hour to serve it in 20 minutes. The thin-skinned stuffing has no hard edges, it's fresh and fragrant, and very soft. You can eat four or five in one meal. This soft, delicious, thin-crusted pie is not only good for breakfast, but also good for lunch and dinner.

Big Stuffing and Thin Crust Pie

1. Prepare the ingredients you need, make the noodles first, and slowly wake up. Put the flour in the basin, first add boiling water, the water in the kettle is enough, use chopsticks to stir into gnocchi, then add an appropriate amount of cold water to knead into a smooth dough. Half of the flour is hot noodles, and the other is cold water. This kind of dough is soft and gluten, very delicious. Cover the noodles with a lid or plastic wrap. The longer the 饧面, the softer and more delicate the dough, and the better the hand feel.

2. Now start making stuffing. Clean the skin of 1 zucchini, rub it into filaments, chop it twice, or not, put it in a bag and squeeze the water. Buy zucchini that is older and has a whitish skin. This kind of older zucchini is more suitable for fillings. It does not produce much water. The green skin looks very tender and is suitable for cooking.

3. Beat 3 eggs in a bowl, add 1 spoonful of cooking wine, add enough salt at one time, stir in the oil pan while pouring, and fry them into broken eggs. Add all the salt to the eggs, and no more salt later, this approach can prevent the zucchini from leaking too much water during the filling process, which will affect the dumplings.

4. Put the squeezed zucchini stuffing in a basin, add an appropriate amount of olive oil to mix evenly, wrap the zucchini with the oil, and isolate the salted vegetable, which can also prevent the soup from coming out. Peanut oil cooked without olive oil is fine.

5. Cut the green onion and ginger into the bottom, put it on the filling, pour an appropriate amount of sesame oil, and stir evenly. The zucchini and egg vegetarian filling is prepared.

6. Take out the awake dough, sprinkle an appropriate amount of flour on the chopping board, knead the dough evenly, and form a paste, roll it into a round piece, and put an appropriate amount of filling. The size of the pie crust should be slightly larger than the bun crust, so that it can wrap more fillings, after all, more fillings are more delicious.

7. Fold up the side close to your side first, and then fold the two sides toward the middle.

8. Fold down the upper edge again to form a rectangular small pie. The others are done one by one, and put aside for 5 minutes.

9. Preheat the electric baking pan, put the thin crust pie, brush a thin layer of cooking oil on the surface of the pie, close the lid, and bake for 2 minutes.

10. Open the lid after 2 minutes, brush the surface of each pie with a layer of cooking oil, turn over the two sides, and it will be ready to bake. Look, it's golden and soft, beautiful and delicious.

11. The pie with big stuffing and thin crust is ready, eat this for breakfast, no need to leave the noodles, no need to bake it, it’s such a simple package, full of stuffing, it’s delicious.