Yeast Version of Leek Meat Pie

Yeast Version of Leek Meat Pie

by Food·Color

4.9 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Whoever makes dumplings leftover dough and meat fillings will have to eat several meals depending on the pile. It's boring to make dumplings again, there is a huge pile of dumplings left. The easiest and most convenient way is to roll the dough directly into a dough, wrap it with meat, and make it into a pie or a box. However, the veteran comrades don't really like dead cakes, the ones that are made are noisy and easy to digest. Then turn this dough into sponge dough, wrap it with meat and bake it into a pie.
Yeast is hydrated to make it easier to knead into the dough. Although it is frozen dough, it does not affect the rise. The dough expands faster than expected. After thinking about it, although it is unnecessary, I still added a little soda noodles to the dried dough, because the old comrades prefer to knead the soda noodles. The filling is divided into different ingredients and fried in water after being put in the pot, so that it has a crispy bottom and a burnt aroma without losing moisture. The dough is crispy on the outside and soft on the inside, and it will be more moisturized to eat.
Fill two large pots and eat slowly. . . . "

Ingredients

Yeast Version of Leek Meat Pie

1. Dough: 530 grams of dead dough, 3 grams of dry yeast, a little bit of alkaline noodles. Filling: 400 grams of leek minced meat

Yeast Version of Leek Meat Pie recipe

2. Soak the yeast with a little hydration,

Yeast Version of Leek Meat Pie recipe

3. Add to the dough and knead well.

Yeast Version of Leek Meat Pie recipe

4. Put it in a large bowl, cover with plastic wrap, and leave to ferment in a warm place.

Yeast Version of Leek Meat Pie recipe

5. The dough has grown to double.

Yeast Version of Leek Meat Pie recipe

6. Use a little water to dissolve the alkaline surface,

Yeast Version of Leek Meat Pie recipe

7. Add to the dough and knead well.

Yeast Version of Leek Meat Pie recipe

8. Divide into 14 equal parts.

Yeast Version of Leek Meat Pie recipe

9. Roll out into a wafer,

Yeast Version of Leek Meat Pie recipe

10. Put the filling,

Yeast Version of Leek Meat Pie recipe

11. Wrap it by pinching the buns.

Yeast Version of Leek Meat Pie recipe

12. Turn it over, close it down, and press it into a pie.

Yeast Version of Leek Meat Pie recipe

13. Heat the pan, pour the oil,

Yeast Version of Leek Meat Pie recipe

14. Put the pie in the pan and arrange it.

Yeast Version of Leek Meat Pie recipe

15. Add appropriate amount of water,

Yeast Version of Leek Meat Pie recipe

16. Immediately cover the lid and heat for a few minutes on medium and low heat.

Yeast Version of Leek Meat Pie recipe

17. The water in the pot is completely evaporated, the dough expands, basically mature, uncover,

Yeast Version of Leek Meat Pie recipe

18. Turn it over and fry the other side to golden brown.

Yeast Version of Leek Meat Pie recipe

19. Take out and serve while hot.

Yeast Version of Leek Meat Pie recipe

Tips:

Alkaline noodles can be omitted,
When frying, the fire should not be too large, so as to avoid the external coke and internal growth.
If the cake is still immature after the water is boiled, add water and fry for a while.
It tastes best when served hot.

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