Pork and Pickled Vegetable Pie

Wash the pickles twice and soak them in water for 30 minutes

Put 300g flour into the container and pour 100ml water in batches. Stir with chopsticks while adding water. When the flour becomes snowflake-like, knead it with your hands into a smooth dough. Cover with a damp cloth and let it rest at room temperature for 30 minutes

Dice white mushrooms and pickled cabbage, chop green onions and ginger, and cut pork into minced meat

Take a large container and put the white mushrooms in, add 1/2 teaspoon of salt and marinate for 10 minutes. Squeeze out the water from the mushrooms with your hands and discard

Then add diced pickles, minced green onion, minced ginger, minced pork, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp cooking wine, 1 tsp allspice, 1 tbsp sugar and 1 egg into the filling and mix well until the meat filling is thick

Divide the risen dough into small balls, flatten them and roll them out like dumpling wrappers

Place 1 tablespoon of filling in the middle of the dough

Fold the edges of the dumpling skin with your hands, then pinch a small pinch in the middle to wrap it, and finally press it flat

Pour a little oil into a non-stick pan and fry the patties over high heat for 1 minute

Then add an appropriate amount of water to the pot (water reaches 1/2 of the pie), cover the pot and simmer over medium heat until the water dries up

Pork and Pickled Vegetable Pie

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