Pork and white radish pie

Pork and white radish pie

Overview

I had a bowl of stuffing left over from making buns yesterday, so I simply mixed some noodles and baked some pies. The crust is thin and the stuffing is big. It’s economical to make it yourself. For breakfast, pair it with some thin millet and wolfberry porridge and some pickles, it’s great! The pancakes can be made in advance at night, placed on a large greased plate, and made the next morning to save time.

Tags

Ingredients

Steps

  1. For the filling method, refer to the steamed buns I posted

    Pork and white radish pie step 1

  2. and dough slightly softer than dumpling wrappers

    Pork and white radish pie step 2

  3. The size of the extract is goose egg

    Pork and white radish pie step 3

  4. Roll it into a diameter of one bundle, thicker than the dumpling skin

    Pork and white radish pie step 4

  5. Make the buns, leaving a hole in the middle

    Pork and white radish pie step 5

  6. Press flat, pat flat, shape and round.

    Pork and white radish pie step 6

  7. Spread the soybean oil all over the bottom of the pot, put the pie in the hot oil, cover the pot, and simmer for a while to allow the filling to mature

    Pork and white radish pie step 7

  8. Flip frequently on both sides, and shake the wok from the heat from time to time to ensure even heating and balanced color

    Pork and white radish pie step 8

  9. The color is darker than golden and lighter than amber. The meat filling is mature when it swells. The outer skin is crispy and the inner filling is salty.

    Pork and white radish pie step 9

  10. The cake can be cut or not, as you like.

    Pork and white radish pie step 10