Crispy Pork Pocket Pie

Name: Crispy Pork Pocket Pie
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 150g Hot water; a little oil; 1/2 root Cucumber; A carrot; 6 slices lettuce; 12 Fried crispy pork

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

3

Happy time is always easy to pass. This summer vacation of not two months is about to end, and the children will usher in a new semester next week. This is really good news for parents, but as soon as school starts, I have to worry about what to eat for breakfast again.

In fact, there are many choices for breakfast. If you want to be lazy, you can prepare some steamed buns, steamed buns, dumplings, wontons, etc. in advance on weekends, and put them in the refrigerator. Save trouble, if you like to eat noodles, all kinds of noodles are also very convenient, such as dried noodles, boiled noodles, and fried sauce noodles.
Of course, if you are tired of eating and want to change a trick, it’s easy. My breakfast is mostly pasta. The pasta is ever-changing and there are many kinds. It is much simpler than rice. However, the time is tight in the morning. Generally, it’s better to make noodles in advance. I'll prepare it in the evening. The breakfast cake I shared today is my children's favorite. The ingredients are rich in taste and nutritious. Sometimes when time is too late, you can pack it in a fresh-keeping bag and eat it on the road, which is very convenient. Moreover, this pie is of high value and does not need to be fermented. The method is very simple. It is basically zero difficulty. Stacking and pressing can be easily done without getting up early. Children like it, eat well, and have plenty of energy in the morning!

Ingredients

250g All-purpose Flour
150g Hot Water
a little Oil
1/2 root Cucumber
A Carrot
6 slices Lettuce
12 Fried Crispy Pork

Crispy Pork Pocket Pie

1. Add hot water of about 80 degrees to the flour, while pouring the water, stir it into a flocculent shape with chopsticks.

2. Wait for the temperature to decrease slightly and knead the dough by hand. Put the kneaded dough in a container with a lid to wake up for 10 minutes, and knead it smoothly again.

3. When you wake up the dough, you can prepare the side dishes. All the ingredients are ready. Wash the cucumbers. Cut the carrots into thick strips, cut the chicken breast into strips, wrap it in sweet potato starch and fry it into crispy meat for later use (fried crispy meat can be prepared in advance, and it’s okay to eat it for a few days).

4. Divide the awake dough into 3 small dough pieces, roll them into long strips with a rolling pin, and roll them out as thin as possible, with a thickness of about 2mm.

5. Use a knife to cut the dough into two pieces, the size you like, don't cut off the irregular edges.

6. Leave 1 cm on both sides of the long side, and apply a thin layer of cooking oil with a silicone brush on the other areas, and apply all areas that do not need adhesion.

7. Fold the dough sheet in half, and press lightly on the part that was not greased before, to help better bond. Dip some dry flour with a fork, press out the pattern on the bonded part, and compact it with a little force to prevent cracking.
Don't waste the leftovers, you can knead them together, and the last one can be whatever you want. This formula can make about 10 pieces.

8. Brush a small amount of base oil in the electric baking pan, put the pocket pie in the pot, turn to a small fire, and brush the surface with a little oil to lock the moisture, so that the baked pie will have a softer taste.

9. Cover the lid when branding, so that there will be such a golden pattern on the surface.

10. The oiled area in the middle was opened gently by hand to form a pocket, and the salad dressing was squeezed onto the inner edge of the pocket.

11. First stuff the lettuce in, then stuff the vegetable strips and crispy pork strips. The ingredients don’t have to be exactly the same. You can compete with whatever you like. The small and exquisite ones are the happiest for children to hold them in their hands. Come on, it will taste even more delicious when you eat it yourself.

Tips:
When kneading the noodles, use 80 degrees of boiling water. The cakes will have a softer texture. If it is troublesome, you can use cold water to make the noodles. The texture will be slightly stronger. Roll out the dough thinner as much as possible, and the taste will be better. When making pancakes, be sure to preheat the electric baking pan in advance. Brush the surface of the pancake with oil to lock the moisture in the dough and heat it quickly. The baked pancake is especially soft. When the cake is put in, quickly turn it to medium heat, not too high to avoid burning.
In the morning, the time is relatively tight. You can knead the dough one night in advance (go to step 3), refrigerate it and start step 4 after it warms up the next morning. The taste does not affect the taste. You can also bake the pocket cakes in advance (already baked and lightly colored), and store them in bags when they are warm to prevent excessive evaporation of water. Bake them in a pot before eating. I have tried to store them for 2 days, although It's a little harder than the fresh one, but it is acceptable if you find it troublesome to knead the dough, then try the simple version, just use wonton wrappers instead, the crispy and crispy ones are also delicious.