Pork Pie with Mushrooms and Cabbage
by Zi Yan Xiu Er
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare ingredients
2. Put the water, flour and butter in the basin (indicating that the water should be 35 degrees warm water) knead it into a dough and let it rise for 30 minutes
3. When fermenting, prepare the stuffing, chop the ginger, green onion, cabbage, and mushroom meat.
4. Put an appropriate amount of oil in the pot, add ginger, garlic, green onion, cabbage, mushrooms, and oil-consuming light soy sauce, pepper, and pepper powder, mix well, and let cool
5. After the dough has been fermented to twice its size, take it out, knead it a few times and vent, divide it into 10 portions, remove one portion and round the dough, squeeze it by hand, and pack in the filling
6. After filling in the stuffing, wrap it up like a bun, with the mouth facing down, gently press flat with your hands or flatten with a rolling pin
7. Add proper amount of oil to the pot, heat the oil slightly, add the pie embryos, fry on low heat until golden brown, turn over and add three tablespoons of hot water to continue frying until the water is golden on both sides.
8. Finished picture
