1. Mix water and flour, knead it into a soft and smooth dough, cover it with a damp cloth and let it relax for 30 minutes (the water can be cold water, hot water or boiling water. I personally think that the dough with boiling water will be soft).
2. When the dough is relaxed, let's prepare the filling: wash the forelegs and cut into thin slices, add salt, chicken essence, soy sauce and black pepper powder and chop for later use.
3. Wash the baby cabbage, drain it, put it in boiling water and scald it to remove.
4. Let cool and chop.
5. Squeeze the baby cabbage dry with water, add salt and mix well.
6. Pour baby cabbage into a bowl containing minced meat.
7. Stir well with chopsticks and serve as filling.
8. The loose dough is divided into about 38 grams each.
9. Take one part and roll it into a round slice and add the filling.
10. Wrap it up and squeeze it tightly.
11. Close the mouth down and gently press it with your hands, and make the other dough in the same way.
12. Add oil to the pan, heat up on high heat, add the cooked dough, and fry on medium-low heat until slightly charred.
13. Turn it over and fry until slightly charred.
14. Add about 45ml of water.
15. Cover and simmer on medium-low heat until the moisture is dry.
16. Open the lid, fry both sides of the pie until golden brown, and turn off the heat when the pie crust is bulged.
17. Take out the pan and serve.
18. Enjoy it on the table,
Tips:The water absorption of flour is different, and the amount of water increases or decreases as needed.
