Chinese Pork scallion patty

Chinese Pork scallion patty

Chinese Pork scallion patty - Because my family can eat a lot, so I have 4 big meat patties at a time. Friends can add ingredients according to their own situation. I will not give a detailed introduction to the weight of each ingredient.
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 1
Author: Jerry Ye

Ingredients

KNEAD DOUGH

  • High gluten flour

MEAT FILLING

  • Pork stuffing
  • 2 Shallot
  • Ginger
  • White sugar
  • salt
  • thin soy sauce
  • sesame oil
  • 1 egg
  • White pepper

Instructions

  • Start knead dough (this step is very important, the method is very simple): the flour is placed under the faucet, the water flow is kept to a minimum, and the flour is kept stirring with chopsticks until there is no dry powder.
  • There is no dry powder on the picture, and the surface is flocculated.
  • Knead the flour into a ball, put it on the plastic wrap or cover it for about an hour, and it will take a long time.
  • At this time, start seasoning meat stuffing: put the pork stuffing into the big pot, put a little white sugar, white pepper and ginger (cut the ginger into fine), pour the thin soy sauce and stir evenly (thin soy sauce should be put a little more, The color of the meat is darker, and it looks good. If the color is light, you can add thick soy sauce to adjust), Stir an whole egg evenly. Add the chopped shallot (the shallot should be put more, I put two shallots), and mix the salt according to the taste of the home. Finally put the sesame oil, put more sesame oil, stir evenly
  • Wake up the flour without repeated rubbing, It can be wrapped in dry flour in 360 degrees (the dough is very soft, and there is no big effect on putting more dry powder on it.
  • Use a rolling pin to make a round cake
  • Cut a hole from the center
  • Spread the meat on the cake, leave 1/4 blank and don't spread the meat.
  • The blank part without the meat filling is folded up once
  • Fold the second fold to the left
  • Then fold down to the third fold. After folding, the look is a triangle. There are two faces that are exposed.
  • Seal the mouth tightly, and close the shape with your hands.
  • Use a rolling pin to gently press it evenly on the surface, then turn over the surface and press the back side, gently flatten (not too hard when pressing), the size of the cake is based on the size of the pot.
  • A good patties, the dough is not broken, and the meat inside is faintly visible (if it is broken, it is because the time is strong, or the force is uneven)
  • Put a little oil in the pan. After the oil is hot, hold the cake in both hands and put it in the pan. Cover the lid with a small heat for 3-5 minutes, then turn over, pour a little vegetable oil on the unheated cake surface before turning over, then cover the lid for 3-5 minutes (3-5 minutes is just a reference.) In the middle, you can shake the pot and let the cake move in the pot, so that the heat will be more even.
  • After both sides are browned, cut a cross with a shovel in the pot, don't cut it, then turn over the surface and cut it with a shovel, or take the whole cake and put it on the chopping board. You can eat now.
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