Cowpea Pie

Name: Cowpea Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 300g cowpea; 50g Doubanjiang; 40ml Cooking Wine; 20ml sesame oil; 20g ginger

by dian_dian1980

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Those of us who like to eat noodles taste really different from those of the southerners. We all like to eat rich sauce, and we like to add some vegetables, such as cowpea. This time I made this cowpea pie with rich sauce and thin crust.
There are two coups for making cowpea pie, and there are two coups to ensure that the taste is pure. First of all, cowpea is not blanched, if it is blanched, it will affect the taste. Use steaming method. Secondly, if you want to have a thin skin, you can't make a bun like a normal pies. The bun will have a thicker skin anyway, but if you make a big dumpling, it will definitely have a thin skin. "

Ingredients

400g Pork Belly
300g Cowpea
50g Doubanjiang
40ml Cooking Wine

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20ml Sesame Oil

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20g Ginger

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Cowpea Pie

1. Add cold water to the flour. Use chopsticks to stir into cotton wool.

2. And into a smooth dough. Proof for 20 minutes.

3. Prepare pork belly, cowpea, and ginger.

4. Peel and dice the pork belly and put it in a large bowl.

5. Put two spoons of bean paste, four spoons of cooking wine, and one spoon of sesame oil into the diced pork belly.

6. Then add the minced ginger. Stir well and set aside.

7. Boil water in the pot. After the water is boiled, add the cowpeas, cover and steam for 2-3 minutes.

8. Dice the steamed cowpea and mix well with the meat.

9. After the dough is divided into doses, take a small dose and roll it into a round shape. The skin-like dumplings are made into large dumplings.

10. Put the prepared meat on half of the dumpling wrapper.

11. Fold the dumpling wrapper in half and press out the pattern with a fork.

12. Put a little oil in the pan, and fry it yellow on both sides.

Tips:
Little nagging:

1. Soybean paste can be replaced with sweet noodle paste, which will have a different flavor. Since our family doesn't like sweet food, we used bean paste.

2. The steaming time of cowpea should not be too long, otherwise it will be too soft. The cowpea can be cooked 80% in 2-3 minutes, and it will be cooked through decoction in the later stage, and the chewiness is well preserved.

3. Turn more when frying the pie, so that the filling will be cooked more thoroughly.

4. There is no need to put salt in the filling, because the bean paste already has enough salt in it.