Hot noodle pie
Overview
This cake is simpler than steamed buns and more delicious than steamed buns. You have to make more of it every time. If you make less, it won’t be enough.
Tags
Ingredients
Steps
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Use an appropriate amount of newly boiled water to scald the noodles, cool slightly and knead into a dough. Cover with plastic wrap and keep until the dough is soft.
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There is a little filling left in the dumplings. If you feel the filling is a little less, add the appropriate amount of ingredients. Peel, wash and chop the carrots, peel, wash and chop the onions; chop the cooked corn kernels.
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Pour all the ingredients into the original dumpling filling, add an appropriate amount of rapeseed oil and oyster sauce and mix well.
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Knead the dough into a long strip, divide it evenly into several portions, and knead it into small dough balls.
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Take a small dough ball, roll it into a cake, and wrap it with dumpling filling. The filling can be larger, and the filling will be more delicious if the dough is thinner.
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Pinch tightly like a bun, flatten into a small round cake, and wrap all the pies.
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Add an appropriate amount of rapeseed oil to the pan, add the wrapped patties, and fry over low heat. If you have an electric baking pan at home, it will be more convenient and the heat will go up and down faster.
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Flip and cook until the surface is golden brown, add half a bowl of water, cover the pot and simmer until the inside and outside of the pie are cooked.
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When all the juice is gone, fry over low heat until golden brown on both sides.
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Remove from pan and plate. The crust is thin and the filling is big. This pie is delicious.
