Kyoto meat pie(jing dou rou bing )

Kyoto meat pie

Introduction:

Production steps:

Step 1: pour 165-175 grams (depending on the water absorption of flour) of cold water into the flour, and quickly stir with chopsticks into a snowflake shape.

Step 2: knead the dough into a smooth one by hand (it's better to make the dough not stick to your hands). Cover with plastic wrap and wake up for 10 minutes.

Step 3: wash and chop minced pork.

Step 4: mix the onion and ginger with cold water, pinch them into juice by hand, add them into the meat filling in three times, and stir clockwise each time until the water is absorbed.

Step 5: add all seasonings and chopped green onion.

Step 6: stir clockwise until the glue rises.

Step 7: sprinkle some dry flour on the chopping board, take half of the dough and roll it into a 2-3mm thick round cake.

Step 8: cut one end of the pie to the center.

Step 9: spread a thin layer of meat.

Step 10: fold up as shown in the picture.

Step 11: pinch tight.

Step 12: fold it in half as shown in the picture.

Step 13: as shown in the picture, fold up and pinch tightly.

Step 14: heat up the pan, heat up the oil with 1 tbsp, and fry the cake over low heat for about 2 minutes.

Step 15: turn over and fry for another 2 minutes.

Step 16: add two teaspoons of water.

Step 17: cover and simmer for 2 minutes.

Step 18: open the lid and fry until both sides are golden. The skin becomes crisp. Smell the meat.

Step 19: finished product figure 1.

Step 20: finished product figure 2.

Materials required:

Flour: 300g

Cold water: about 165-175 G

Minced pork: 250g

Scallion: 50g

Salt: half a teaspoon

Soy sauce: 1 tablespoon

Veteran: a spoonful

White pepper: 1 / 4 tsp

Chicken essence: quarter teaspoon

Cooking wine: 1 teaspoon

Minced ginger: 20g

Scallion section: 30g

Note: 1. The dough and dumpling skin should be a little softer than dumpling skin. When rolling, sprinkle dry powder on the chopping board to prevent sticking. 2. Don't add too much water when frying. Use a spoon to eat. 2 spoons will do. 3. Skin as thin as possible, meat more delicious. 4. Must use cold water and noodles, will skin crisp, and inside the skin soft.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: spiced

Chinese PinYin : Jing Dou Rou Bing