Cowpea pie

Cowpea pie

Introduction:

"Those of us who like to eat pasta have different tastes from those of southerners. We all like to eat rich soy sauce and add some vegetables, such as cowpeas. This time, we made this kind of cowpea pie with rich sauce flavor, thin skin and lots of stuffing. There are two tips for making cowpea pie. There are two tips to make sure the taste is pure. First of all, cowpeas are not blanched, if blanched, it will affect the taste. Steam it. Secondly, if you want to have a thin skin, you can't make it into a steamed stuffed bun like you usually make a pie. No matter what happens to the steamed stuffed bun, it will have a thick skin, but if you make it into a big dumpling, it will certainly have a thin skin. "

Production steps:

Step 1: add cold water to the flour. Stir with chopsticks to form cotton wadding.

Step 2: blend into a smooth dough. Wake up for 20 minutes.

Step 3: prepare pork, cowpea and ginger.

Step 4: peel and dice the pork and put it into a large bowl.

Step 5: put two spoons of bean paste, four spoons of cooking wine and one spoonful of sesame oil into the Diced Pork.

Step 6: add chopped ginger. Mix well and set aside.

Step 7: boil water in the pot. After boiling, add cowpea, cover and steam for 2-3 minutes.

Step 8: dice the steamed cowpea and stir well with the meat.

Step 9: after dividing the dough, take a small dough and roll it into a circle. It's like a big dumpling skin.

Step 10: put the meat stuffing in half of the dumpling skin.

Step 11: fold the dumpling skin in half and press out the pattern with a fork.

Step 12: add a little oil into the pan and fry on both sides.

Materials required:

Pork: 400g

Cowpea: 300g

Bean paste: 50g

Cooking wine: 40ml

Sesame oil: 20ml

Ginger: 20g

Note: a little nagging: 1, soy sauce can be replaced by sweet sauce, will have a different flavor. Because our family didn't like sweet food, we used bean paste. 2. Cowpea steaming time should not be too long, otherwise it will be too soft. 2-3 minutes can make cowpea cooked 80%, later through frying, will be cooked, and good preservation of chewiness. 3. When frying the pie, turn it more, so that the stuffing is more thoroughly cooked. 4. There is no need to put salt in the filling, because there is enough salt in the bean paste.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: salty and fresh