Cabbage and Egg Pie Exclusive

Name: Cabbage and Egg Pie Exclusive
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300g High-gluten flour; 75g cold boiled water; 75g Warm boiled water; 1/2 piece Cabbage; 5 piece Egg; to taste Salt; to taste light soy sauce; to taste Five-spice powder; to taste cooked oil

Half-moon pan-fried pies packed with blanched cabbage and scrambled egg, seasoned with five-spice for a soft crust and savory filling.

0 minNewMedium Staple Food Pan-fry Savory

Instructions

1
The cabbage is ready.
2
Chop the cabbage.
3
Blanch the cabbage for 2 minutes.
4
Rinse the cabbage in cold water, squeeze out the water, and drain.
5
Beat the eggs.
6
Preheat the pan, add oil, heat, add the beaten eggs, stir-fry until cooked, use a spatula to break them up, and let cool.
7
Mix half of the flour with cold water and the other half with warm water, then combine them and knead into a smooth dough. Let it rest for half an hour.
8
Add salt, light soy sauce, and five-spice powder to the cabbage, along with an appropriate amount of cooked oil, and mix evenly.
9
Then add the broken eggs and mix evenly.
10
Divide the proofed dough into two parts.
11
Knead into long strips.
12
Cut into pieces, roll into thin round cakes. Wrap with filling to make buns, then roll them flat.
13
Preheat the frying pan, add oil, place the pancake base in, and fry on low heat for seven to eight minutes, making sure to flip it frequently.
14
Pan-fried pies.