Pork and garlic sprouts pie

Overview

Today I will make a dough pie and try a new method of making it. It is still thin-crust and large-stuffing style, with more vegetables and less meat.

Boil the yeast powder in warm water, add flour and mix into a smooth dough. The amount of water depends on the amount of water absorbed by the flour.
Chop the shrimp skin into small pieces and chop together with the green onions and meat filling.
Add 3 grams of salt and all the remaining seasonings, and stir evenly in one direction.
A handful of garlic sprouts, washed and drained, cut into small pieces.
Add it to the meat filling, add 3 grams of salt, a little sesame oil, and mix well.
Let the dough double in size and shape into small balls.
Take one of them and roll it out thinly (about 4mm).
Using a bowl (or other container), lightly press out 4 circles on the dough.
Put the meat filling in two of the circles, do not spread it to the edges of the circles, there should be some space.
Fold the dough in half and use the bowl as a cutter.
With a little force, the two dough sheets will stick together. Remove the dough around the bowl and the pie base will be ready.
Brush the griddle with oil, heat it, and add the pie base.
Turn on medium-high heat, brush the top with oil after 3 minutes, turn over 2 or 3 times, until both sides are golden brown, and it is ready to serve.