Chive Pork Pie

Name: Chive Pork Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 300g pork; About 100g chopped green onion; 1 piece egg; 250g Shimizu; a little Refined salt; For wiping the palm of your hand lard; 5g yeast

by Happy Chef Heart Sister

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Sister Xin’s eyes have not recovered her eyesight after surgery, and she often shed tears and headaches after the operation. It will be hard to read the phone more when it hurts. Since the group open class transferred to the "Food Meet Tribe" to continue teaching parents in the form of posts, Sister Xin hasn't synchronized the recipes to Meitian for a long time. I'm really sorry for those of you who have been following your sister. From today onwards, Sister Xin will try her best I will fill in the original recipes that I have not synchronized, and the subsequent releases will also be uploaded to Meitian. I hope you can forgive my sister! "

Ingredients

500g All-purpose Flour
300g Pork
About 100g Chopped Green Onion
1 piece Egg
250g Shimizu
a little Refined Salt
For wiping the palm of your hand Lard
5g Yeast

Chive Pork Pie

1. Clean the chives, drip dry water and cut into chopped green onions, add a little salt powder, stir evenly and marinate for a while.

2. In the ingredients, I wrote about the weight of the chives. When you look at the volume of the pork when you operate it, it is very suitable according to the volume ratio of 1:1.

3. After the flour is weighed, pour it on the chopping board, add yeast in order and mix well, add eggs, water, salt and knead the dough to make a fried pie. Don’t knead the dough too dry. The soft dough will make the fried pie crispy on the outside. , The inside is soft, but the dough will stick to your hands if the dough is soft, so the back part should be oiled on the palm of your hand.

4. The kneaded dough will not stick to the chopping board on your hands. Then, spread some dry flour on the chopping board, divide the dough by the weight of 30~60g a pie, knead it round, and cover it with a fresh-keeping bag 10 minute.

5. Take a portion of the dough, press it with the palm of your hand, and trim the shape appropriately to fill it.

6. For fillings, you don’t need to fold it carefully like making buns. Just like the picture, you can seal the mouth.

7. Heat the baking pan, sweep the upper and lower pans into the cooking oil, wrap the pie, put the patties down, and gently press them into a pie shape with your hands.

8. Place the pie on a plate, close the lid and fry until the shape is set, then disperse it in water three times, simmer and fry with steam until cooked.