material

250g of flour, 0/2 tsp of salt/kloc-0, 90g of boiled water, 60g of cold water, 200g of minced mutton, 0/00g of pickled cabbage/kloc-0, 4 carrots, 0/egg/kloc-0, onion, ginger, salt, soy sauce, cooking wine, sesame oil and dried mushrooms.

working methods

1. Add the eggs, salt, cooking wine, soy sauce, sesame oil, Jiang Mo, chopped green onion and pepper into the minced mutton and stir well.

2. Add sauerkraut powder, carrot powder and mushroom powder, and stir evenly to make stuffing. (Dried mushrooms are soaked in advance, carrots are crushed and sprinkled with a little salt to squeeze out excess water and then mixed with stuffing. )

3. Pour boiling water into flour and stir it quickly with chopsticks, then add cold water and mix well, knead it into smooth dough by hand, and cover it with a wet cloth for 20 minutes;

4. Take out the baked dough and knead it evenly, and cut it into 8 equal parts;

5. Roll each small piece into a circle and wrap it with stuffing;

6. flatten into a cake;

7. Put 2 tablespoons of oil in the pot, then add the pie, cover the pot and fry for 10 minutes, turn over halfway and fry until both sides are colored.