pork

Welsh onion

Meat stuffing seasoning

flour

water

Vegetable oil (when baking pancakes)

The method of home-cooked meat pie

Stir the noodles first.

Prepare medium gluten flour and water.

You can use 30-degree warm water in winter and cold water in peacetime.

Noodles must be soft.

Slowly add water to the basin and stir with chopsticks. I can't take pictures alone, I can only describe them. Continue to stir until the flour in the basin is lumpy and there is no dry powder, as shown in the figure!

At this time, the dough is not very smooth. Continue to stir with chopsticks for a while.

Always stir the dough with chopsticks, don't use your hands, the dough will stick to your hands when it is soft.

Wake up.

A good dough must have a complete proofing process. This is very important. Directly affect the thickness and taste of the meat pie behind.

Cover the dough with plastic wrap and let it stand for more than 30 minutes. I usually make noodles before going to bed in winter night, then put them on the balcony with plastic wrap (no heating) and get up the next morning to make pancakes. Noodles are in very good condition.

Proofing dough is soft but shaped with chopsticks. See the picture.

Prepare the meat stuffing.

Pork fat-thin ratio: 3, 7 or 4, 6 is ok, but not too thin and not fragrant. Cut the meat into small pieces with a knife and chop it a few times. Fine cutting and coarse cutting. Of course, you can also use the meat you bought, but you don't have the incense you cut yourself.

Cut the green onions into small pieces.

Add seasoning to minced meat and stir well for later use. Mix the meat according to your own habits, but don't put too much water. Don't get too wet. The patties are not the same as those in jiaozi.

Mix the green onions with the seasoned meat.

Roll the stuffing.

Take a small piece of noodles (how much depends on the size of your pot), put it on the chopping board and roll it into a square. Dry powder must be sprinkled on the chopping board in advance to prevent sticking!

Then spread the meat evenly on the dough, leaving a small piece in the lower right corner. Cut the dough twice with a knife, up and down, left and right, and don't cut off the joints of the dough when cutting.

Then roll up the patties in turn and finally pinch them at the joints.

Roll out the wrapped cake and make it thin.

As long as the dough is soft and awake, you can wrap a lot of meat stuffing, and the stuffing inside can be seen faintly after rolling.

Brush a thin layer of oil after the pot is hot, and put the cake blank into the pot to cook.

Cook and cut into pieces, and eat while it is hot!