Noodles: 300g medium gluten flour, 3g baking powder without aluminum, 200g warm water, salad oil 10g, 2g salt.

3 stuffing eggs, 80g sweet potato powder, 20g shrimp skin, 300g Chinese cabbage, appropriate amount of chopped green onion, salt 1 tsp, fine sugar 1/2 tsp, white pepper 1/2 tsp and sesame oil 2 tsp.

1. Mix and knead all leather materials evenly, knead until flour becomes dough, cover with plastic wrap and wake for 30 minutes.

You can make cake stuffing when you wake up.

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3. Break the eggs and add chopped green onion. Stir-fry in a pan and chop it up.

4. Wash and chop the Chinese cabbage, add 1 teaspoon of salt, mix well and let stand for 10 minute, then squeeze out the Chinese cabbage.

5. Soak sweet potato vermicelli in boiling water for 5 minutes, remove and soak in cold water. After cooling, take out the filtered water and cut it into about 1 cm.

6. Wash the shrimps and squeeze out the water. Mix the broken eggs, Chinese cabbage, sweet potato vermicelli, shrimp skin and chopped green onion, add salt, sugar, pepper and sesame oil and mix well.

7. Take out the loosened dough and divide it into 12 equal parts.

8. Press the small dough into a cake with a thick middle and a thin edge, wrap it with stuffing, stick the dough around like a steamed stuffed bun, and then seal it tightly.

9. Put down the seal and flatten it slightly.

10, put 1 tablespoon salad oil in the pot, and add the cake embryo.

1 1. Slowly fry both sides of the pie with low fire.

Main ingredients: 500g flour, 350g cold water, 500g Chinese cabbage, 2 eggs, 1 tablespoon sesame oil (15ml), and auxiliary materials: appropriate amount of shrimp, peanut oil, chopped green onion, Jiang Mo and salt?

1. Mix flour with cold water (add a little salt), knead well, cover with a piece of wet white gauze and let stand 1 hour. Blanch the Chinese cabbage with boiling water, squeeze out the water and chop it. Wash and chop the shrimp.

2. Heat peanut oil and fry eggs.

3. Add eggs and shrimps into Chinese cabbage, add chopped green onion, Jiang Mo, salt and sesame oil, and stir evenly to make stuffing.

4. Knead the dough into strips, make it into small dosage forms, flatten the dosage forms, spread the filling, tighten the mouth of the dosage forms, and press them into small cakes by hand.

5. Heat the pan, pour the oil, put the biscuits in the pan, fry them repeatedly on both sides with low fire, and then take them out when they swell.

Tip: When making pies, only mix flour with water, and don't put other accessories. Generally speaking, every 500 grams of flour is mixed with about 350 grams of water, which depends on the water consumption of flour and is adjusted appropriately.

250g of medium gluten flour, 220ml of water, 200g of Chinese cabbage, 200g of pork stuffing, a little onion and ginger, salt, soy sauce, sugar, cooking wine, white pepper and sesame oil.

1. First, mix the flour, put the flour into a basin, and slowly add water while stirring with chopsticks, almost all of them become small balls. When there is little dry powder, stir the flour by hand.

2. Knead the dough into dough by hand, knead it evenly, put it on the chopping board, buckle the basin and knead the dough, and wake it up 15-20 minutes.

3. During proofing, start stirring the stuffing. Eat the leaves with the head of the cabbage, cut them with a knife, then chop them, sprinkle some salt, and marinate them for about 15 minutes. Marinate the cabbage with water to avoid soup when filling.

4. Prepare pork stuffing. Add minced onion and ginger into pork stuffing, add salt, cooking wine, white pepper, white sugar and soy sauce and mix well, then add sesame oil. Sesame oil must be put at the end, so as to cover the taste of pickling. If you put sesame oil first, the fragrance of the later seasoning will not easily enter the filling. Another classic of old Beijing is beating stuffing with water. Steamed buns, jiaozi, and water-stuffed pies are all stuffed together and won't be loose, and the meat is rich but not greasy. But don't put too much water, while adding a small amount of water, stir quickly in one direction with chopsticks until the meat is slightly sticky. You can also use the soup squeezed from Chinese cabbage to adjust the meat stuffing. It is not enough to replenish water.

5. Squeeze out the juice of Chinese cabbage stuffing, put it in a meat stuffing bowl, stir it evenly, and then add a little salt to adjust the salinity. When you get close to the stuffing and smell its fragrance, it should be salty. This is my judgment, hehe. This degree is difficult to grasp. If you can't tell the difference, take out a little stuffing, lick it with the tip of your tongue, try the salty one, and then rinse your mouth with water.

6. Take out the awake noodles and knead them into long strips. Just like making steamed stuffed buns and jiaozi, take out 25g of each dose. If your frying pan is big enough, it can be bigger. Then roll it into a cake crust, slightly thicker in the middle and slightly thinner at the edge, and add stuffing.

7. Wrap the stuffing and squeeze it one by one like a steamed stuffed bun.

8. Squeezed buns can also be made into cakes!

9. Then spread the spaghetti on the chopping board, fold the steamed stuffed bun, press it gently with your fingers and flatten it.

10. Then gently roll it with a rolling pin a few times, so that the stuffing inside will be more uniform, and don't use too much force, otherwise it will break the skin.

1 1. Make other pies according to the above method. Light the fire, pour some oil into the frying pan and start pancakes. It is best to use a small fire, which will scorch. When one side of the crust turns golden, turn it over, watch the crust of the pie bulge, turn it over, bulge it again, turn it over three times and put it on the plate.