Sauerkraut Pork Pie
1.
Add about 2 grams of salt to the flour and slowly pour in water. Use chopsticks to stir in one direction until it becomes a soft dough. Cover with plastic wrap and let it dry for more than 2 hours. If it takes a long time, put it in the refrigerator and chill it.
2.
The pork is chopped up, and it is better to use a meat grinder to mince. Add a little old soup, chopped green onion, ginger, salt, five-spice powder, mushroom powder, and soy sauce to the pork filling in one direction, then add oil and mix well. Add lard to make it more fragrant.
3.
Finely chop the sauerkraut, wash it well, remove the water, and chop the green onion and ginger into the mince.
4.
Add the sauerkraut filling to the meat filling and mix well.
5.
Sort the dough and divide it evenly into 4 noodles. Take one noodle, flatten it with your hands, and wrap it with sauerkraut and pork filling. It can be a bit bigger or just wrap it.
6.
Close the mouth like a bun, then close it down and squeeze it into a thin dough, which doesn't matter if it looks like a stuffing.
7.
The pan is lightly brushed with oil, and the pie is baked on a small fire. The pie is a bit big, and only two pie can be baked at a time. After the pie is in the pan, you can pat the dough again. The dough is very soft. The thinner the pat, the better. The same is true when using a wok without a pan. Remember to fry slowly.
8.
Turn it over and fry, push the pie with a spatula. When it can be pushed, turn it over and fry it and fry it on both sides until golden brown.
9.
Put it out of the pot and look at the unique appetite. The delicious sauerkraut and pork filling is delicious but not greasy, and the old taste is not enough to eat.
