Ingredients:

250g all-purpose flour, 220ml water, 200g cabbage, 200g pork filling, a little green onion and ginger, salt, light soy sauce, sugar, cooking wine, white pepper, sesame oil. (According to the different water absorption of flour, the amount of water should be adjusted appropriately. Do not pour it all at once. It is best to make the dough softer than the dumpling noodles)

Method:

1. First Knead the dough, put the flour into the basin, slowly add water, and stir continuously with chopsticks until it almost becomes a small dough ball. When there is less dry powder, knead the dough with your hands; (Picture 1)

2. Knead the dough into a ball with your hands, knead it evenly, put it on the chopping board, fasten the dough basin, and let the dough rest for 15-20 minutes;

3. Rest the dough During this time, start mixing the stuffing. Use cabbage heads, eat the leaf part, cut with a spatula, then chop into pieces, sprinkle with a little salt, marinate for about 15 minutes, pickle the water in the cabbage to avoid soup when stuffing;

< p>4. Now prepare the pork filling. Add the minced onion and ginger into the pork filling, add salt, cooking wine, white pepper, white sugar, and light soy sauce and mix well. Then add the sesame oil. The sesame oil must be added last so that it can be wrapped and marinated. Made taste. If you put the sesame oil first, it will not be easy for the aroma of the subsequent condiments to enter the filling. Another classic in old Beijing is the water-beaten stuffing. Steamed buns, dumplings, and pies made with water-beaten stuffing have the stuffing in a ball, not loose, and the meat filling is excellent and not greasy. But don't put too much water. Add a small amount of water while stirring quickly in one direction with chopsticks. When the meat filling becomes slightly sticky, that's it. You can also use the soup juice squeezed out of the cabbage to prepare the meat filling. If it is not enough, add water to prepare it;

5. Squeeze out the juice from the cabbage filling and put it into the meat filling bowl. Stir evenly and then add it. A little salt to adjust the saltiness. When I get close to the stuffing and smell the aroma of the stuffing, it’s almost salty. That’s how I judged it, haha. It’s hard to grasp the degree. If you can’t tell the difference, take out a little bit of the stuffing, lick it with the tip of your tongue, test the saltiness and then rinse your mouth with water; (Picture 3)

6 . Take out the woke noodles and roll them into long strips. Just like making steamed buns and dumplings, pick out the ingredients, about 25 grams each. If your frying pan is big enough, it can be larger. Then roll it into a pie crust, slightly thicker in the middle and thinner around the edges, and add the filling; (Picture 4)

7. Wrap the filling in, like making a bun, and pinch the pleats one by one. ; (Picture 5)

8. Knead the bun shape; (Picture 6)

9. Then sprinkle thin flour on the chopping board, put the bun pleats down, and press a few times with your fingers. Press down to flatten; (Picture 7)

10. Then use a rolling pin to gently roll it a few times, so that the filling inside will be more even. Do not roll too hard, otherwise it will break the skin; (Picture 8) )

11. Make other pies according to the above method. Light the fire, pour a little oil into the frying pan, and start frying the pancakes. It is best to use medium-low heat, as high heat will cause them to burn. When one side of the pie crust turns golden brown, turn it over and watch the pie crust bulge. Turn it over again, bulge up again and turn it over again. Turn it over 3 times and put it on a plate.

Pair it with ginger vinegar according to the rules, and the first taste will let you know that this is happiness and enjoyment.