Crust: 300g medium gluten flour, 3g non-aluminum baking powder, 200g warm water, 10g salad oil, 2g salt.

Filling: 3 eggs, 80g sweet potato flour, 20g shrimp peel, 300g Chinese cabbage, chopped green onion, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp white pepper, 2 tbsp sesame oil.

1: Combine all ingredients for the crust and knead until a well-floured surface forms a ball, then cover with plastic wrap and let rise for 30 minutes.

2. While the dough is rising, make the filling.

3. Beat the eggs and add chopped green onion, scramble and chop.

4: Wash and chop the cabbage, add 1 tsp salt and mix well and let it rest for 10 minutes, then squeeze out the water from the cabbage.

5, sweet potato vermicelli softened with cold water, into the pot of boiling water to cook for 5 minutes, remove from the dipping into cold water, cool, remove from the filtered water and cut into about 1 cm long.

6, shrimp, wash and squeeze the water, the egg, chopped cabbage, sweet potato vermicelli, shrimp, green onion mix, add salt, sugar, pepper, sesame oil and mix well.

7: Remove the loosened dough and divide into 12 equal pieces.

8: Punch down the dough and roll it out into a pastry shape with a thick center and thin edges, wrap the dough with the filling, and seal it tightly with a circle like a bun.

9. Place the dough in the center and flatten it slightly.

10: Heat 1 tbsp salad oil in a pan.

11: Slowly brown both sides of the pie over low heat.

Main Ingredients: 500g flour, 350g cold water, 500g baby bok choy, 2 eggs, 1 tablespoon sesame oil (15ml), Side Ingredients: shrimp, peanut oil, green onion, ginger, salt?

1. Mix the flour with cold water (add a little salt) and knead well, then cover with a piece of moist white gauze and let stand for 1 hour. The cabbage was scalded with boiling water, squeezed clean and chopped. Wash and chop the shrimp.

2. Heat peanut oil and scramble the eggs.

3. Cabbage add eggs, shrimp, and add chopped green onion, ginger, salt, sesame oil, mix well into the filling.

4. Knead the dough and roll it into long strips, make small dosage, press the dosage flat, smear the vegetable filling, tighten the dosage mouth, and press it into a small cake with your hands.

5. Heat a pan, drizzle oil, place the pancake in the pan, and fry both sides repeatedly over a slow fire, until the pancake is cooked when it bulges.

Tips: make pies only water noodles, do not put other auxiliary ingredients, in general, every 500 grams of flour, about 350 grams of water for modulation, and also depends on the amount of flour draught, appropriate adjustments.

250 grams of gluten-free flour, 220 ml of water, 200 grams of cabbage, 200 grams of pork stuffing, a little green onion and ginger, salt, soy sauce, sugar, cooking wine, white pepper, sesame oil

1. First, the flour into the pot, slowly add water while using chopsticks to stir, almost basically into a small ball of flour, dry powder less time, with the hands and the noodles.

2. Use your hands to form a dough, knead well, put on the board, buckle the basin with the noodles, wake up in the noodles, wake up 15-20 minutes.

3. During the period of time, start mixing the filling. Cabbage with the head, eat the leaves of the part, wipe knife cut, and then chopped, sprinkle a little salt, marinate for about 15 minutes, marinate the cabbage in the water, so as not to pack the filling when the soup.

4. modulation of pork filling, pork filling into the minced green onion and ginger, add salt, cooking wine, white pepper, sugar, soy sauce, mix well, and then into the sesame oil, sesame oil must be the last to put, so that you can wrap the flavor of the marinade. If the sesame oil is put in first, then the flavor of the condiments that come later will not easily get into the filling. Old Beijing also has a classic is water beating filling, water beating filling made out of the buns, dumplings, pies, the filling inside are holding, will not be loose, and the meat is very out of the number, but also not greasy. But do not put too much water, while a small amount of water, while using chopsticks in a direction of rapid mixing, see the meat slightly thick, can be. You can also use the broth squeezed out of the cabbage to mix the meat, not enough to make up water to modulate.

5. Squeeze the juice out of the cabbage filling and put it into the bowl of meat filling, mix well and then add a little salt to adjust the saltiness. Close to the filling smell the filling of the aroma is almost salty time, I am so judgment, huh. This degree is not good to grasp, if you are not good respectively, then take out a little bit of stuffing, lick with the tip of the tongue, try to salty after rinsing mouth with water can be.

6. Take out the dough, roll it into long strips, and do the same with buns and dumplings, pull out the dosage, about 25 grams per dosage, if your skillet is big enough, you can also be bigger. Then roll out into a pie crust, slightly thicker in the center and thinner around the edges, and put in the filling.

7. Wrap the filling, and rush to pinch the folds one by one, like a bun.

8. Pinch the bun shape, you can also make a cake shape!

9. Then spread thin flour on the board, put the bun folds face down, and press lightly with your fingers a few times to deflate.

10. Then use a rolling pin to gently roll a few times, so that the filling will be more evenly distributed, do not be too hard, or you will break the skin.

11. Do the rest of the pie as above. Light the fire, pour a little oil in the skillet, start cooking the pancakes, the fire is best medium-low heat, high heat will scorch. When the pie crust side into a golden brown after the flip, watch the pie crust bulging, flip again, and then bulging again flip, flip 3 times on it, plate can be.