Exclusive Scalded Dough Pork and Preserved Vegetable Pie

Name: Exclusive Scalded Dough Pork and Preserved Vegetable Pie
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 500 g Flour; 200 g Pork; to taste Preserved mustard greens; 100 g boiling water; 200 g Cold water; to taste Salt; to taste Corn oil; to taste Sesame oil; 1 tbsp Oyster sauce; 2 tbsp light soy sauce; to taste Black pepper; to taste Scallion; to taste Ginger; to taste Sichuan pepper water

Scalded-dough pan pies filled with ground pork and sweet-savory preserved mustard greens, the hot-water dough kept soft so the griddled exterior turns chewy-crisp around the juicy center.

30 minNewEasy Staple Food Pan-fry Savory & Fragrant

Instructions

1
Put the pork into a meat grinder and grind it.
2
Soak the preserved mustard greens in advance and wash them clean.
3
Chop the green onions and ginger.
4
Put all the ingredients together, add all the seasonings, and mix well for later use.
5
Add a little salt to the flour, pour in 100 grams of boiling water, mix well and let it cool.
6
Pour in 200 grams of cold water to form a slightly soft dough, and let the dough rest for 30 minutes.
7
The rested dough does not need to be kneaded; divide it into evenly sized portions.
8
Flatten it and brush with oil, then let it rest for 20 minutes.
9
Evenly separate the filling and place it on the dough.
10
Seal the pie, brush oil on top, cover with plastic wrap, and let it rest for 20 minutes.
11
Let the dough rise a few more times, it will be very soft and won’t crack, and roll the pastry a bit thinner.
12
Roll it into thin pancakes like this. If you can't eat them all at once, you can place them on oil-absorbing paper, separating each pancake with a sheet of oil-absorbing paper, and put them in the freezer.
13
Place the dried mustard greens and meat patty into a frying pan and slowly cook over low heat.
14
Flip it over in the middle twice, this way it will puff up and be cooked.
15
Finished product.
16
It smells so good.