Potato Shredded Pocket Pie
by Li Xiaobin
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Add salt to the flour, then add boiling water and warm water, knead into a dough, cover with plastic wrap and wake up for 30 minutes
2. Green pepper shredded
3. Shredded red pepper
4. Peel and shred potatoes
5. Boil water in a pot, add potato shreds to blanch water for 2 minutes when it is about to boil, remove and let cool
6. Add green and red peppers and blanch for 1 minute
7. Put potato shreds and green and red pepper shreds in a basin, add salt, chicken noodles, sushi vinegar, soy sauce and chili pepper, mix well and set aside
8. Divide the dough into small pieces and roll out into rectangles
9. fold
10. Close the sides and pinch out the lace
11. Brush oil in the pan, fry the pocket pie until the color changes, take out the opening, and stuff the potato shreds.
