Shepherd's purse egg pie

Overview

The skin is thin and the filling is big and fragrant.

Thaw frozen shepherd's purse and finely chop.
Beat the eggs.
Heat the pot, add an appropriate amount of oil, pour in the egg liquid, and mash it with a spatula.
Place in a basin.
Add a little salt and chicken essence and mix well.
Knead the dough with warm water, use chopsticks to stir it into a flocculent form, let it rest for 10 minutes, and knead it into a smooth dough.
Roll into long strips and cut into evenly sized pieces.
Roll into round pancakes.
Wrap in fillings.
Then roll it into a thin round cake.
Heat a pan, add a little oil, and add the cake base.
Fry over low heat until golden brown on both sides.
Finished product picture.
The skin is as thin as paper.
Cut into small pieces for easy consumption.
The fragrance is fragrant.