Zucchini Pork Pie

Name: Zucchini Pork Pie
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Flour; 150g squash; 200g pork; 1 piece Egg white

by I love kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Friends often ask me: when making pies or buns, how do I wrap the stuffing in the crust? What should I do if I always fail to do it, and always "leak the stuffing"? Today, let’s have a simple version of the pies. Just put the fillings in the dough and stack them up. Don't worry about the fillings being left out of the dough, and the problem of "stuffing leakage" will occur again. If you like it, you can try it, it's very fragrant and delicious!

Ingredients

250g Flour
150g Squash
200g Pork
1 piece Egg White

Zucchini Pork Pie

1. Pour hot water into the flour, mix well with chopsticks while pouring, then pour in cold water and mix well

2. Knead into a smooth dough with your hands, cover with wet gauze for 20 minutes

3. Chop the pork into fines, add all the seasonings, and stir in one direction

4. Rub the zucchini into silk, then squeeze the excess water with your hands

5. Put the zucchini shreds into the minced meat, mix well and set aside

6. Take out the good dough, knead it into strips, and divide it into about 50 grams of agent

7. Roll the agent into a rectangular dough with a thickness of about 0.2 cm

8. Take an appropriate amount of filling and spread it evenly on the dough

9. Fold both ends of the dough in half toward the middle, then fold it in half again, and press both ends tightly.

10. Put oil in the pan, add the raw embryos of the zucchini patties, and fry for about one minute on medium and low heat, then add a little water, cover the pot, open the lid when the water is dry, and fry until both sides are golden and medium-cooked.