Donghe Meat Pie Exclusive

Name: Donghe Meat Pie Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 300 g Flour; 180 g Water; to taste minced meat; to taste Green onion leaves; to taste cooking wine; to taste Salt; to taste light soy sauce; to taste Ginger powder

A Zhejiang-style meat pie: supple dough is rolled paper-thin around a bouncy scallion-pork filling, then pan-seared until the wrapper turns lacy-crisp and the juices sizzle inside.

10 minNewMedium Staple Food Other Savory

Instructions

1
Add water to the flour to form a relatively soft dough, let it rest for 30 minutes, then knead until smooth.
2
Put the minced meat into a bowl, add cooking wine, light soy sauce, and ginger powder, and beat until it becomes sticky.
3
Wash the green onion leaves, drain the water, and chop them into fine pieces.
4
Add the scallion leaves and salt, and mix evenly.
5
Roll the proofed dough directly into a long shape and cut it into appropriately sized pieces.
6
Flatten the dough and wrap it around the meat filling.
7
Then use another flattened piece of dough to cover the filling, pinch the edges to seal, and cover with plastic wrap to let it rest and relax for about 20 minutes.
8
Slightly flatten the rested meat patty.
9
Slowly turn in circles while stretching the dough, stretch it as thin as possible.
10
Brush a little oil on the frying pan, put in the meat patty, and fry until the patty starts to become translucent.
11
Flip and cook until done.