raw materials

400g of flour, 270g of water and 2g of yeast. Pork stuffing (3 fat and 7 thin) 300g, celery 1.

2 tablespoons soy sauce, 1 teaspoon salt, black pepper, scallion oil, a little Jiang Mo, pepper, a little water and 1 teaspoon sesame oil.

manufacturing method

1. Dissolve yeast in water, add flour and knead until it is very uniform to form a very soft dough. Cover it with plastic wrap and let it grow in a warm place until it grows twice as big. Use warm water in cold weather and cold water in summer. Based on the principle that dough is very soft, water can be appropriately increased or decreased due to the water absorption of flour. Cooked dough can be inserted by hand without retracting.

2, about 7-8 copies, can also be cut with a knife. Take a small round ball and roll it into a thick dough with thin sides and thick middle.

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

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