Pork Leek Zygote

Pork Leek Zygote

1. Flour into the basin

2. Add clean water, mix well, knead into a slightly soft, smooth dough, then cover with a damp cloth or lid, and leave it for about 40 minutes

3. Pork stuffing into the pot

4. Add appropriate amount of salt, soy sauce, vegetable oil, and stir in one direction, no need to add water to adjust the filling

5. Wash the leeks and drain the water

6. Chopped

7. Mix well with the meat filling, taste the saltiness, if it is not salty, add some salt appropriately

8. The large dough is divided into three parts, which is conducive to the subsequent operations

9. First divide a dough into 4 equal parts

10. Roll the small agent into an oval flat piece, put pork and chive filling on half of the position, and smooth it

11. Fold the dough in half to cover the filling

12. Pinch the edge of the leather tightly, you can also pinch the lace

13. Put a little oil in a frying pan at the bottom of the skin, put the zygote in the pan, and set a medium heat

14. One minute later, after the bottom surface is set, turn it over

15. Put the lid on, turn the dough on a low heat, and turn the dough once in the middle. When the pie is filled with gas and bulges, it can be out of the pan.

16. Let it cool slightly before serving

17. Here comes a beautiful picture, it's on stage

Tips:

1. Please decide the amount of flour and fillings according to your own situation;
2. Knead the dough softer so that the zygote skin will not be hard;
3. Water is not used in the meat filling because the leek is tender. When added to the meat filling, water will come out, which is just absorbed by the meat filling; if water is added, it will be too thin and the soup will leak out, which will affect the taste and appearance;
4. Use a medium-to-small fire throughout the whole process, wait until the two sides are golden, and the belly in the middle can be bulged. Don't eat it right away, because if you are anxious, the heat inside will burn your mouth!