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1. Use warm water (about 40 degrees) to melt the yeast powder, let it stand for five minutes, slowly pour it into the basin, stir with chopsticks while pouring, and stir the flour into a flocculent shape. Then knead it into a dough. Cover with plastic wrap and leave to ferment in a warm place. The dough can be doubled.
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2. The pork is cut into small pieces, and the pie does not need to be chopped into puree. Add sugar, dark soy sauce and light soy sauce and simmer. Then chop the onion and cabbage, add peanut oil and sesame oil and mix well to prevent water from leaking out. Then add the simmered meat, add salt and stir well.
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3. After the dough is fermented, knead it into a smooth dough and divide it into small portions for later use.
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4. Rub into long strips.
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5. Cut into small doses.
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6. Roll out the dough with a rolling pin.
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7. Put the right amount of filling in the dough.
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8. Just like a bun, turn it over and squash it.
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9. Press into a pie.
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10. Grease the electric baking pan and put in the pie.
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11. The upper and lower fires are turned on at the same time, and the middle is turned once. About 10-15 minutes. The length of time depends on the thickness of the pie. Generally the two sides are golden and ripe.
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Tips:Try to make the dough softer so that the crust is more delicious.
