Exclusive Chicken and Mushroom Pie

Add water to the flour and first mix with chopsticks until it becomes a flaky texture.

Then use your hands to knead it into a soft, slack dough and let it rest for 20 minutes.

While letting the dough rise, prepare the filling: wash the shiitake mushrooms and chop the chicken breast into minced meat.

Blanch the shiitake mushrooms in boiling water for one minute, then take them out, rinse in cold water, and chop finely.

Heat oil in a wok, turn off the heat, then add light soy sauce. Mix the minced chicken with salt, adding cold water three times during mixing, about 50 grams each time.

After the minced meat is mixed well, add the shiitake mushrooms, minced green onions and ginger, and thirteen-spice powder, then continue to mix evenly.

After the dough has rested, knead it with oil until smooth.

The state of the dough after kneading.

Rub oil on your hands, take a small piece of dough, roll it into a ball with your palm and flatten it, then wrap the chicken filling in the thin dough.

Pinch the opening tightly like making a stuffed bun, then flatten it into a thin pancake base.

Heat a generous amount of oil in a non-stick pan, add the pancake batter, and fry over medium-low heat.

Fry until both sides are golden brown.

Finished product image.