400g of flour, 270g of water and 2g of yeast.

Stuffing:

Pork stuffing (3 fat and 7 lean) 300g, celery 1, 2 tablespoons soy sauce, salt 1 teaspoon, black pepper, scallion oil, a little ginger, a little pepper water and sesame oil 1 teaspoon. Exercise 1. Dissolve yeast in water, add flour, knead until it is very uniform, and make very soft dough. Cover it with plastic wrap and let it grow in a warm place until it grows twice as big. Warm water is used in cold weather and cold water in summer. Because of the water absorption of flour, water can be appropriately increased or decreased, based on the principle that dough is very soft. Cooked dough can be inserted by hand without retracting. Pull up the state inside the dough (as shown on the right)

3, about 7-8 copies, can also be cut with a knife. Take a small circle and roll it into a dough that is thin around and thick in the middle.

4. Wrap the stuffing, collect it and flatten it.

5. After the pot is made, it can be cooked for 10 minutes according to the degree of dough. Put a little oil in the electric baking pan, add the meat pie and put the oil on it. Cover the lid until both sides are golden, and turn it over several times in the middle.