Materials: 200 grams of medium gluten flour, 3 grams of yeast, 100 grams of water.

Filling: 150 grams of pork, 100 grams of scallions, soy sauce, salad oil, sugar.

Methods:

1, the water and yeast stirring melt, pour into the flour, and become a smooth dough (kneaded dough to be soft) covered fermentation until double the size.

2, during the fermentation of the dough, the pork minced into meat (not too fine) add seasoning: sugar, soy sauce mix well marinated for about 15 minutes. Wash and chop the green onion, pour into the meat mixture, add appropriate amount of salt, mix well.

3. Take the fermented dough out of the air and use a rolling pin to form a rectangle. Add a small amount of oil in the center of the dough and touch evenly, then add a small amount of salt and touch evenly.

4: Fold up the dough from one end, about 5cm in width, pinch it closed and divide it into 4 equal portions, take one portion and roll it out with the 4 edges together by hand, thicker in the middle and thinner at the edges.

5: Place filling on top of crust and pinch closed. Press and flatten. After all, let it rise for 20 minutes.

6: Heat a little oil in a pan, place the pie bottom-side down, and fry the other side over medium-low heat until colored.

7, open the lid and pour about 40 ml of water, cover the lid, until the water collects dry.