The method of small meat pie

Ingredients: 200g flour, 105g boiled water (70-80 degrees), 30g cold water, 90g pork stuffing and 50g onion?

Seasoning: Jiang Mo 1/2 tsp, cooking wine 1 2 tsp, soy sauce 1/4 tsp, oyster sauce 1/2 tbsp, starch 1/2 tbsp, water.

1. Pour boiling water into flour and stir quickly. Dip your fist in cold water to "tie" the dough, knead it into soft dough and relax for more than 30 minutes.

2. Add Jiang Mo, cooking wine, soy sauce, soy sauce and oyster sauce to the meat stuffing and mix well; Mix starch and water evenly, pour in, stir evenly, and marinate for 20 minutes; Chop the onion and pour it into the meat stuffing.

3. Add salt and sesame oil and mix well; Take out the dough, knead it into thick strips, flatten it, roll it evenly, and roll it into a square. The thinner the better.

4. Cut into 4cm wide strips, spread minced meat evenly on each strip, keep the edges of both sides still, and roll up from one end, not too tight. Finally, pinch the joints and pinch the jaws at both ends by hand.

5. Stand up and press it into a small round cake with your palm. When it is all done, cover it and relax it 10 minutes, and then flatten it one by one, not too hard.

6. Heat the pan, pour in the right amount of oil and mix well. When the oil is hot, put the patties in one by one, fry for about one minute, turn over, cover the pot, fry on low heat until both sides are golden and slightly bulging, and then take out the pot.

Cooking tips

1, the boiling water temperature should not be too high, otherwise the dough will be sticky.

2. The dough is soft, but not too soft. If the humidity is too high, it is difficult to spread and shape.

3, small patties should not be too thick, too thick is not easy to fry. If the two sides are coated too quickly and you are worried that the meat pie is not cooked, you can pour a little water several times to let the hot steam circulate to promote maturity, but after the water is dry, open the cover and fry both sides. ?