Baked pork pie
Overview
Yesterday I made a pot of steamed buns, and there was still a little half of the meat filling. Today I added a string eggplant (a long eggplant), then added a little flour and made a few pork pies. In fact, today is also the first time I have made a yeast pie. I have made unleavened pie before, but the crust was too tough and I was tired from biting it. My mother's teeth are bad and she can't bite. If you have elderly people or children at home, you can make dough-based pies, which are relatively soft and easy to bite.
Tags
Ingredients
Steps
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First weigh the flour and add the oil, sugar and yeast.
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Add an appropriate amount of water, first use chopsticks to knead it into a dough, and then use your hands to knead it into a soft dough, a little softer than your own earlobe, and not sticky to your hands. Then cover and leave in a cool place to ferment.
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While the dough is rising, you can prepare the meat filling (only use half of the meat filling for the pie). Chop the meat into small pieces, cut fresh shiitake mushrooms, mustard shreds and eggplant into small dices, add seasonings, add a little water in small amounts and several times, and stir clockwise or counterclockwise in one direction until it feels like it becomes gluey. The meat filling should not be too wet to make it difficult to wrap.
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When the dough has risen to about 2.5 times in size, tear it apart to see large honeycomb-shaped holes.
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Sprinkle some dry flour on the chopping board, move the dough to the chopping board, flatten it gently to release the air, then fold it up, down, left, and right and repeat two or three times.
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Then knead it into a long strip, fold it in three directions, knead it again, and repeat it two or three times. If it sticks to the chopping board, sprinkle a little dry powder on it.
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Cut a ball of dough and observe. If there are no obvious air holes, the dough is ready.
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Then divide into 9 small dough balls.
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Take a small piece of dough and roll it into a round piece with a diameter of 10-12cm. The edges should be pinched thin and add an appropriate amount of filling.
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Knead it together like making a bun, but you don't need nice pleats. You must pinch the seal tightly, otherwise it will burst when pressed.
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Put the seal down, press it gently with your palm, and then roll it out with a rolling pin. The movement must be gentle. If you want it to look good, make it thicker. If you want it to taste good and don’t care about the appearance, roll it thinner so it can pop easily.
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Pour a small amount of oil into a non-stick pan, heat it up, add the patties, and press lightly with your hands.
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Fry over medium-low heat, which is between medium and low heat, and fry until golden brown on both sides. Be careful when turning it over as it is quite soft.
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Add half a bowl of warm water along the edge of the pot, cover the pot and simmer over low heat until the water dries up.
