Plum Vegetable Meat Pie

Name: Plum Vegetable Meat Pie
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 450g Flour; 3g Dry yeast; 230g water; 350g Mei Cai Mince

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

In order to eliminate the unsealed package of Mei Cai as soon as possible, I made Mei Cai Mince again. This time, let's have a dough pie fried on both sides.
Pies are actually simpler than steamed buns. It doesn't matter if the pleats are not beautiful. Anyway, the pleats are flattened at the end.
The steamed buns are squashed and become cakes, and they are fried in a pan until golden on both sides. Before they were all out of the pot, several were taken away. . . .

Ingredients

Plum Vegetable Meat Pie

1. Dough: 450 grams of flour, 230 grams of water, 3 grams of dry yeast Filling: 350 grams of meat stuffed with plums

2. Pour the dough into the bread machine,

3. Stir it into a smooth dough.

4. Put in a large bowl and leave to ferment in a warm place.

5. The dough has grown to double.

6. Take it out and knead it through,

7. Rub it into a long strip,

8. Divide into 14 equal parts.

9. Roll into a wafer.

10. Add the fillings.

11. Use the method of wrapping buns,

12. Close the mouth down, flatten it into a pie, cover with plastic wrap, and let it rise for about 30 minutes.

13. Heat the pan and pour some oil.

14. Put in the cake dough,

15. Cover the lid and fry over a medium-to-small heat.

16. When the surface is mature, uncover it,

17. Turn it over and fry the other side until golden brown.

18. Out of the pot.

Tips:
When frying, the fire should not be too large, so as to avoid the external coke and internal growth.
Covering during frying can save heat and is more conducive to surface maturation.