Meat and Chive Pie

Name: Meat and Chive Pie
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Arowana high-gluten flour; 200g Minced pork; 1 piece Shallots; 3g parsley; 5g salt; 2g Cumin powder; 2g sesame oil; 2 tbsp Soy sauce; Some Cooking oil

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Let’s talk about this pancake. In fact, novices in the kitchen can try it. It's very simple, because there is no need to leave the pasta, of course the yeast powder is also saved. Just like making dumplings and kneading noodles, the kneaded dough can be rolled out immediately, or it can be covered with plastic wrap and left for about half an hour. I kneaded the dough the next night, put it in the refrigerator to keep it fresh, and got up early the next morning to make it, which happened to be breakfast for my family. The way of kneading is not important. The key is to adjust the filling. After the filling is adjusted, it is difficult to think that it will not taste good.

Ingredients

Meat and Chive Pie

1. Prepare the ingredients

2. Put the flour in a large basin, add 2 grams of salt, a small amount of cooking oil, then slowly add warm water, stirring while adding, stop adding water when the dough can be kneaded, then pour the wet dough out of the cutting board, and apply a little bit of food with both hands Either oil or sprinkle some dry flour on the chopping board. Knead the dough smoothly, cover it with plastic wrap, and let it sit aside for a while.

3. Then add the fillings, pour the minced meat into a basin, add soy sauce, salt, sesame oil, and cumin powder, stir well, and marinate for a while.

4. Wash the shallots and coriander, chop them separately, add them to the minced meat, mix well, and serve as the filling.

5. Divide the large dough into 8 uniformly-sized noodles, two dough crusts to make a pie, and 8 dough crusts to make four large pancakes.

6. Roll out the noodles to a thickness similar to that of the dumpling skin. Roll out as much as possible.

7. Spread a layer of filling on the dough, leaving a little space on the four sides, so that it will be easy to pinch.

8. Take another piece of dough, cover the meat filling, and pinch it tightly on all sides. Because the dough has a good tensile force, you can use a rolling pin to gently press the filling evenly. Pull it at will to make the shape without breaking.

9. Heat a frying pan and pour a small amount of cooking oil. When the oil temperature rises, put the pie in the pan, fry on medium heat until it is set, and then adjust to low heat and fry until both sides are browned.

10. Take out the fried pie, use absorbent paper to absorb the excess oil, cut into pieces and place in a basin.

11. The temperature of the pancake should not be high, the surface of the pancake is easy to fry on a high fire, and the filling is also difficult to be cooked through. Medium and small fires are best. 4 taels of flour and 4 taels of fresh meat made this family-friendly pie. The method is very simple!