Pork Pie with Crispy Green Pepper Stuffing
1.
The raw materials used in today's pancakes are the noodles and fillings left over from making dumplings. The dough is a slightly softer dough kneaded with flour and cold water, and it takes more than 20 minutes; the filling method is to remove the seeds of the green pepper and cucumber to blanch the water, chop it and squeeze out the excess water, then add the seasoning and mix into the filling.
2.
Roll the leftover dough into strips and divide them into several doses
3.
Take a potion and knead it round and roll it out into a pancake shape. The thinner the roll is, the better.
4.
Spread a thick filling on the rolled pancake
5.
Fasten another pancake of the same size and squeeze it tightly around the edges
6.
Cut off the excess dough
7.
Tidy up
8.
Heat up the pan, put a little oil in the pan, place the cake embryos after the oil is hot, and fry them over a medium-to-low fire. While the pan is baked and shaped, turn it over. In the meantime, you can spray a little water on the surface of the cake and cover the pan. Bake both sides until golden brown and ready to be out of the pot
Tips:
1. Because the dough is leftover from dumplings, it is not soft enough, so when rolling out the dough as thin as possible, the finished dough will be crispy. If you want a soft crust, you can use boiling water to make a part of the hot dough, then add cold water to knead it to make a softer dough
2. The pie should be eaten while it is hot. The filling is relatively oily and will not taste good when it is cold; on the other hand, the crust itself is not soft enough, it is crispy when eaten while it is hot, and it becomes hard when it is cold.
3. Use green peppers as fillings, add some cucumbers, the finished fillings are particularly fragrant
4. Because there is pork in the filling, it is not particularly easy to cook, so use a medium-to-small heat to cook for a while. In order to prevent the cake crust from drying out, spray a little water on the cake surface and cover the pot during the baking process to prevent the water from losing too fast.
