1. The raw material of the pie crust: flour.
2. Add salt and water to the flour to make a softer dough.
3. Cover the dough with plastic wrap and let it sit for ten minutes.
4. The raw materials for the pie filling: pork filling, leeks.
5. Wash and chop the leeks.
6. Add salt, dark soy sauce, light soy sauce, cooking wine, steamed bun seasoning powder, ginger powder, and olive oil to the meat filling. Stir in the same direction. If the meat filling is dry, you can add a small amount of water to adjust it.
7. Add the chopped leeks and mix well.
8. Add sesame oil and mix well.
9. Move the dough to the panel, knead it slightly, and cut it into 7 small doughs of equal size.
10. Take a small dough and roll it into a thin round dough piece with a thick center around it.
11. Put in an appropriate amount of leek and pork filling, and wrap the dough like a bun.
12. Turn it over and place it on the panel, and press it slightly with your palm.
13. Wrapped pie dough.
14. After the pan is heated, spread a little oil, put the pie dough into the pan, and fry on low heat.
15. After the bottom is shaped, it is turned over and baked, and the two sides are golden yellow. Press the pie with your hands, and the crust will rebound and mature.
16. Finished product.
Tips:The water absorption of flour is different, and the amount of water should be added according to the characteristics of the flour when making the noodles. The dough is preferably softer, and the baked pies will be soft and waxy. When stirring the meat filling, if it feels dry, you can add an appropriate amount of water to stir. Stir in the same direction, but the meat filling should not be too wet, otherwise the soup will leak out during the pancake, which will affect the shape of the pancake. Whether the cake is mature, you can press the edge of the cake with your hand, and the crust can easily pop up, which proves that the cake is mature.
