The recipe for pork and scallion pies

Health benefits

Eggs: moist and dry

Ingredients and materials

500g pork filling

Old draw 5g

10 grams of soy sauce

1 egg

One scallion plant

Moderate amount of ginger foam

10 grams of oyster sauce

3 grams of salt

20 grams of sesame oil

500g flour

Moderate amount of warm water

The recipe for pork and scallion pies

1. Add oyster sauce, light soy sauce, dark soy sauce, salt, scallions and ginger, eggs, and sesame oil to the pork filling!

2. Stir vigorously in one direction to make the meat smooth and creamy!

3. Slowly add the flour to warm water to make a soft dough, cover it with plastic wrap and let it relax for half an hour. Knead twice halfway to make the dough smooth!

4. Divide the dough into pieces slightly larger than the dumpling wrappers!

5. Roll it into a slightly thicker skin than dumpling wrappers!

6. Add more filling!

7. Pinch the folded buns like buns and flatten them on the cutting board!

8. Also press the front button!

9. Put the preheated electric pancake pan in and brush some oil in the pot!

10. Flip it over halfway and fry until both sides turn golden brown!

11. Finished product image, thin skin with large filling and fragrant flowing oil!

Tips

The dough should be rolled thinner than the bun skin and the pot should be larger for it to taste good. Pork should be bought with front leg meat, which is three parts fat and seven parts thin, to make the pot fragrant. If you like it soft, spray some water on the pot and cover it with a lid to stew for one minute, or add a little baking powder to the dough and let it ferment for half an hour. The skin will also be very soft!

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4141.html