Ingredients
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500g flour
-
1 egg
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25g lard
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150g water
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Stuffing Ingredients
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200g pork
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20g coriander
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20g water chestnut
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3g salt
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6g chicken powder
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2g white pepper powder
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10g starch
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3g sesame oil
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5g white sesame
Directions
Tips
1. When coating with white sesame, use finger dip with water and make the dough wet evenly. Then press the white sesame to make them stick well.
2. To make the pie tender inside, make sure the oil is really hot before frying the pie. Otherwise, the outside may be burnt while the inside of the pie remains raw.
Steps
|
1
Done
5 minutes
|
Pour the flour on a clean work surface. Make it into a circle. Add sugar, lard, egg, and water into the middle. Stir until sugar melt. |
|
2
Done
5 minutes
|
Stir in the four and mix well. |
|
3
Done
5 minutes
|
Knead the dough until smooth and tender. |
|
4
Done
35 minutes
|
Use preservative film to wrap the dough. Let it rest for 30 minutes. |
|
5
Done
5 minutes
|
Cut the dough into small doughs, 30g each. Use a rolling pin to flatten the dough into dough skin. |
|
6
Done
5 minutes
|
Mince pork and coriander. Add to a bowl, then add all seasoning into the bowl. Mix well as the stuffing. |
|
7
Done
5 minutes
|
Use dough skin to wrap the stuffing. |
|
8
Done
5 minutes
|
Make it into a pie’s shape. |
|
9
Done
35 minutes
|
Coat with white sesame. Then let it rest for 30 minutes. |
|
10
Done
10 minutes
|
Add oil into a pot. Preheat the pot to 150 degrees. Fry the pie until golden brown on both sides. |
