Pork Cabbage Pie

Name: Pork Cabbage Pie
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g Flour; 200g Pork filling; 1/2 a tree Chinese cabbage; 1 plate Soaked fungus; 3 tablespoons Miso; Spoon Cooking Wine; a little Chopped green onion and ginger; a little Thirteen incense; Some salt; Some Vegetable oil

by Baby Mom's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Today’s food is a favorite pie, and it’s the most seasonal Chinese cabbage filling. It’s so soft and fragrant. You have to burn a big pot every time, and it’s not enough to eat!
The biggest feature of this pie is that it is soft and does not use much oil. The filling is still the old method: fried meat filling, this method is most suitable for radish and cabbage, and it is very fragrant with less meat.

In fact, pies are the best staple food. There are vegetables and meat, and the nutrition is particularly rich. Even people who don't like meat or vegetables will not resist, so eating pies is the most suitable!

In this pie, Baoma added fungus again, one is to increase nutrition, and the other purpose is that the cabbage will collapse when it is cooked, and the fungus filling will be very full.

Pork Cabbage Pie

1. Prepare the ingredients, soak the fungus in advance to soften the roots and clean them

2. Mix the flour with warm water to form a very soft dough that is not too shaped. Cover the lid and leave it aside for 40 minutes (no need to knead it)

3. Break the Chinese cabbage and wash, cut into thick shreds, put in a cooking cup and smash

4. Put the beaten cabbage stuffing into a basin, add salt and grab a few times, let it stand for 8 minutes to kill the water

5. Smashed fungus

6. Add vegetable oil to the pot. When it is warm, add the meat filling and stir-fry until the color turns white. Add the chopped green onion and ginger and sauté until fragrant. Add the cooking wine to remove the fishy taste. Add thirteen incense to improve the flavor. Add the Northeast sauce

7. Stir-fry, turn off the heat and let cool

8. Put the meat in a pot, hold the cabbage slightly in water, put it in the pot, put the fungus into the pot, add salt and mix well, the stuffing is ready

9. Sprinkle flour on the dough table, pour the dough on the top without kneading, directly knead the strips, cut the ingredients, roll it into a thin and thick dough crust in the middle, put in the fillings, and fold it like a bun

10. Pinch tightly

11. Slightly flatten (the flour keeps up during the whole production process to avoid sticking)

12. Preheat the electric baking pan up and down the heat, brush the oil, put the cake dough, close the lid and start baking, open the lid after it turns yellow, and the cake can be out of the pan when it is bulged (the cake in the picture is in the bulged state) . As soon as the cakes are baked, they are stacked in a basin and simmered with a lid. They will be very soft and delicious.

Tips:

Tips for Mom:

1 Warm water and very soft dough will make the cake soft
2 The whole process is inseparable from dry flour for anti-sticking. When baking the flour, the cake will not be black.
3 Stir-fry the stuffing for a while, not greasy, and save the meat stuffing
4 Don’t close the lid once the cake turns yellow and turn it over. In this process, the cake will gradually bulge up and the lid will break and the soup will leak.
5 When eating the leftover cake, put it into a fresh-keeping bag, spray some water and heat it in an open microwave for more than a minute, it is quick and delicious.