Cabbage Pork Pie
1.
Prepare the flour first, pour the weighed flour into the basin
2.
Slowly add water to the flour several times, knead the dough into a soft dough, cover with plastic wrap and let it stand for 20 minutes
3.
The ingredients for the cabbage pork stuffing: cabbage, green onion, ginger, pork stuffing, I used six fat and four lean pork stuffing
4.
Chop the green onion and ginger, chop the cabbage into pieces, squeeze out the cabbage juice by hand after the dough is formed, don’t throw away the cabbage juice, I use it to stir the meat filling, it tastes good
5.
Add salt, pepper powder, minced ginger, light soy sauce, dark soy sauce, cabbage juice, and a little cooking oil to the meat filling and stir in one direction until the meat filling becomes firm, smooth and moisturized
6.
Add cabbage, spring onion, chicken essence and mix well
7.
Finally, add sesame oil to increase the fragrance, and mix well. Wow, the cabbage and pork filling is already very fragrant at this time
8.
Knead the awake dough slightly and divide it into eight small doughs. At this time, the dough is relatively soft. Sprinkle a little thin surface to prevent stickiness
9.
Take a small dough and put an appropriate amount of cabbage and pork stuffing
10.
Just like a bun, wrap the pie, pinch the seal tightly, press it gently with your hands, and wrap the rest of the pie.
11.
Heat the pan with cooking oil, put the pie in the pan and fry on medium heat. Cover the pan to increase the temperature in the pan and promote the maturity of the pan.
12.
After the bottom of the cake is shaped, turn the cake over and continue to bake it. Both sides are baked into golden brown. Press lightly with a spatula and the cake can bounce back. It proves that the cake is mature and ready to eat.
13.
The crispy outer skin and delicious filling of the cabbage pork pie is perfectly presented
14.
Finished product
Tips:
1. The dough of the pie should be softer, and the crust will be softer.
2. The ratio of flour to water is: 1 catty of flour 6 two waters, different flours have different water absorption, so add water according to the water absorption of flour.
3. Don't throw away the cabbage juice, it can be mixed into meat or used with dough.
4. Minced meat can be half fat and half lean, or more fat.
5. The closing of the pie must be squeezed tightly, otherwise it will crack when it is baked.
