Cabbage and pork pie

Main ingredients: white noodles, cabbage, pork filling.

First knead the white flour into a slightly softer dough and let it rest for half an hour.

Add salt, sugar, light soy sauce, cooking wine, pepper, ginger powder, and vegetable oil to the meat filling and marinate for a while.

Chop carrots finely.

Pinch dry the water from the washed cabbage with your hands and add it to the meat filling, add carrots, add sesame oil and stir evenly.

Knead the rested dough again and shape into a long strip.

Divide into four small portions.

Roll into balls and press into small cakes.

Roll it out like a dumpling wrapper.

Add filling.

Wrap it like a bun.

Roll into cakes.

Heat a wok or frying pan, add vegetable oil, turn to low heat, add pancakes and flip over.

Fry until both sides are golden brown. Remember not to use high heat, otherwise the outside will be burnt and the meat inside will not be cooked yet.

Finished product picture.

Overview