Pork and Cabbage Pie
1.
Flour and water for noodles, I use slightly warm water
2.
It is thinner than the pancake dough, and the dough is elastic and stretchable
3.
It takes longer to wake up after alive
4.
Put on a tighter lid and wake up for 3 hours or more
5.
Sea rice is soaked in water 2 or 3 hours in advance to increase freshness
6.
Wash the cabbage
7.
After soaking the sea rice, chop it and add it to the minced meat along with the chopped green onion and ginger
8.
Add sea rice water two or three times, and beat the meat
9.
Add cooking wine, light soy sauce, dark soy sauce, pepper powder, white pepper, thirteen spices, salt to the meat
10.
Braised Chinese Cabbage
11.
Chop and squeeze out the moisture
12.
Stir in the filling
13.
Stir well
14.
Ready to start wrapping, put some dry flour on a plate on hand
15.
Dip some dry flour with both hands, pick up a small piece of dough and knead it into a round cake and place it on your hands
16.
Scoop a spoonful of stuffing and put it on
17.
Then press the filling with the thumb of the right hand down, and stretch the dough with the left hand. The two hands can be alternated.
18.
After the dough can basically enclose the stuffing, put a spoonful of stuffing and repeat the previous steps
19.
If there is still room for the second spoonful of stuffing, add another small spoonful of stuffing. If the technique is unfamiliar, it can be enough; the final closing is similar to that of steamed buns.
20.
But don’t stretch the dough too much, it’s best to just close it
21.
Grease electric baking pan
22.
Press the dough folds face down on the baking pan
23.
Press repeatedly with your hands until the size and thickness are moderate
24.
Turn it over in about 5 minutes
25.
It's out of the pot, the chef's technique is not too skilled, and he is still in a hurry to feed the three people in the family. There are a few revealing things, hehe. But if you can do this the second time, you might as well be a little proud. Besides, the taste is pretty good!
26.
The biggest feature of this kind of pie is that the filling is infinite, and the skin is thin, transparent and soft.
27.
But if you can do this the second time, you might as well be a little proud. Besides, the taste is pretty good!
