What kind of filling is delicious?

1. Pork and fennel pie

Ingredients: 100g pork filling, 300g fennel, 2 teaspoons salt, 1/2 teaspoon white pepper, 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon chicken sauce, 1 teaspoon sesame oil, some pepper water

practice

1. Add white pepper, soy sauce, cooking wine and salt to the meat filling and mix well;

2. Soak the peppercorns in water for 15 minutes and sieve out the peppercorn water;

3. Slowly add the pepper water to the meat filling and beat it in one direction;

4. Season with sesame oil;

5. Use a spatula to chop the fennel and mix it with the minced meat; season with salt;

6. Finally, add a little sesame oil to moisten the filling.

2. Pork, leek and corn pie

Material

Skin material: 200g all-purpose flour, 50g boiling water, 75g cold water

Filling: 150g pork filling, appropriate amount of leek and sweet corn kernels, salt, soy sauce, cornstarch, sesame oil (add salt, soy sauce, cornstarch to the meat filling, add water in batches, stir the meat filling in the same direction with chopsticks until it is gelatinous, add chopped leek and cooked sweet corn kernels, drizzle with sesame oil and mix well)

practice

1. Pour the flour into a large bowl and slowly pour the boiling water into the flour;

2. Stir with chopsticks until it becomes loose, then add cold water;

3. Knead into a smooth dough, cover with plastic wrap, and relax at room temperature for 20 minutes;

4. Relax the dough and prepare the fillings;

5. Roll the dough into long strips and divide into 8 portions;

6. Take one portion of the dough, roll it into a thin round shape, and add a spoonful of filling;

7. Wrap the fillings like making dumplings;

8. Place them one by one on a silicone mat or a large flat plate sprinkled with a little thin flour, and flatten them gently;

9. Cover with plastic wrap and let it relax for 5 minutes (or put it in the refrigerator overnight and take it out in the morning to warm up for 30 minutes)

10. Preheat the electric baking pan, apply a little salad oil on both sides, and put the pie into the preheated electric baking pan;

11. Fry until both sides are golden brown!

3. Shepherd’s purse and pork pie

Ingredients: flour, yeast, shepherd's purse, salt, white pepper, warm water, onion, ginger, pork, sugar, sesame oil, cooking oil, light soy sauce, oyster sauce, and bone broth. .

practice

1. Wash and blanch shepherd's purse, squeeze out the water and chop into small pieces.

2. Add flour and salt and mix well.

3. Add yeast and warm water to the flour and stir.

4. Knead the flour into a smooth dough and let it rise.

5. Add minced pork, chopped green onion, sesame oil and sugar and mix well to make the filling. Put it in a container and add cooking oil, salt, white pepper, light soy sauce and oyster sauce. Add bone broth in portions, stir and set aside.

6. Knead the risen dough again until smooth.

7. Knead the dough into long strips and cut into small pieces.

8. Roll the dough into a sheet that is thick in the middle and thin on the sides, and add the shepherd's purse and pork filling.

9. Close the mouth into a ball shape like a bun.

10. Press the dough ball slightly into a thick round cake, brush some water on the cake, and stick shepherd's purse or coriander leaves on it.

11. Place it in a place with slightly higher temperature for a second fermentation. Weigh it with your hand and it's light. You can fry it.

12. Heat the pan over medium-low heat, brush a little oil on it, put the dough in, and fry until both sides are golden brown and the filling is cooked.