pork

Welsh onion

Seasoning for meat stuffing

flour

water

Vegetable oil (when pancakes are baked)

The method of home-cooked meat pie

Mix the noodles first.

Prepare medium gluten flour and water.

You can use warm water of 30 degrees in winter and cold water in peacetime.

Noodles must be soft.

Water is slowly added to the basin and stirred with chopsticks. I can't take pictures alone, but I can only describe it. Keep stirring 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, so continue to stir with chopsticks for a while.

Stir the dough with chopsticks all the time, don't use your hands, it will stick to your hands if the dough is soft.

Wake up.

A good dough must have a full proofing process. This is very important. It directly affects 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 at night in winter, then put them on the balcony with plastic wrap (no heating), and get up the next morning to make pancakes. The noodles are in very good condition.

Wake-up dough is soft but shaped with chopsticks. See the picture.

Prepare the meat stuffing.

Pork fat and 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 rough chopping. Of course, you can also use the meat you bought, but there is no incense you cut yourself.

Cut the green onions into small pieces.

Add seasoning to the minced meat and mix well for later use. Mix the meat stuffing according to your own habits, but don't put too much water in it. Don't be too wet, flipping meat pies is different from the stuffing in jiaozi.

Mix the green onions with the seasoned meat.

Roll bag 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 out like 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. Use a knife to cut the dough two times, up and down, left and right, and don't cut off the joint of dough when cutting.

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

Roll out the wrapped cake and roll it thin.

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

After the pan is heated, brush a thin layer of oil, and put the cake blank into the pan to be cooked.

Cut into pieces after cooking, and eat while it is hot!