【Lanzhou】Thin-crust pie
Overview
The skin is thin and soft, the filling is tender and juicy, and no kneading is required. This recipe is inspired by Mongolian pie. It’s delicious but not greasy, and it’s well worth a try.
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Ingredients
Steps
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Add 2 grams of salt to the flour, slowly pour in water, stir in one direction with chopsticks until it becomes thick and smooth, cover with plastic wrap and refrigerate for more than 2 hours. (Please refer to the picture for the status. The amount of water can be adjusted depending on the water absorption of the flour)
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Chop the cabbage, add a little salt and marinate for a while, then squeeze out the water. Add light soy sauce, cooking wine, and pepper water to the meat filling and stir in one direction until the meat filling completely absorbs the juice. Add oyster sauce and pepper and mix well. Add chopped green onion, chopped cabbage, and salt, mix well, and set aside.
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The dough that has risen should be smooth when picked up with chopsticks, and the dough will not stick to the bottom of the pot.
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Sprinkle an appropriate amount of dry flour on the counter, use chopsticks to pick up the dough and place it on the dry surface.
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Divide into several small doses.
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Take one of the dumplings, flatten it with your hands, and add an appropriate amount of filling.
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Wrap it up like a bun. With the seam facing down, make all the cake bases in sequence and let them rise for about 10 minutes.
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Do not put oil in the pan, pat off the excess dry powder with your hands, put it into the cake base, and flatten it gently with your hands. The dough is very soft, the thinner you pat it, the better.
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Fry until both sides are white, take out and set aside, and prepare all the cake bases in sequence.
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Pour a little oil into the pan, put the cake base back in, cover it and fry over medium-low heat until the cake skin bubbles and both sides are golden brown.
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The finished product has a paper-like crust and a salty and juicy filling.
