Perfect Meat Patties: Thin Skin, Large Filling, No Broken Skin or Exposed Filling
I want to eat meat patties, but I'm worried that the ground meat sold outside isn't fresh enough. Don't worry, today I'll teach you how to make them at home. The steps are simple, won't break the skin and won't expose the filling. Even beginners can succeed.
Here are the steps:
First step: Make the dough
Add 400 grams of flour to the basin, add 250 ml of hot water and stir into a, the water temperature should be between 50-70 degrees, then knead into a smooth dough and let it rest for 20 minutes.
Second step: Prepare the filling
Cut the pork into pieces and put it into the meat grinder, add a few slices of ginger and grind for about 5 seconds to make meat shreds.
Add old soy sauce, light soy sauce, oyster sauce, salt, a little chicken broth, and pre-soaked flower water to the meat filling, and stir in one direction to make it well-kneaded.
Prepare a lot of chopped green onions, add them to the meat filling, then add edible oil and fragrant oil, and stir evenly. The filling is ready.
Third step: Make the patties
Sift dry flour on the cutting board, take out the rested dough and just shape it into strips, cut it into uniform pieces.
Take out a piece, flatten it with your hand, then roll it into a rectangular shape, put the filling in the middle, first fold one side towards the middle, and then brush a little water on the face that has been folded, and then fold the other side up, and tidy up the two ends, and pinch it firmly.
Then turn it over, use a fork to press out patterns on the edge, which is beautiful and can also seal the edge effect.
Fourth step: Patties
Brush oil on an electric griddle or flat-bottomed pan, and put the pie crust into it at a low temperature, because the pie crust is thin and the filling is large, if the temperature is too high, when the pie crust is put into the pie crust, the outer skin is easy to burn, and the inner filling is not cooked.
After putting the pie crust in, brush a layer of oil on the surface to lock in moisture, cover it with a lid, and pat it with medium heat. Pat the pie crust until it's firm, flip it over, and pat the other side golden brown after it's golden brown, and then out of the pot. The whole process takes about five minutes.
Many people worry that the filling is difficult to cook, in fact, as long as you control the heat well, there's no need to worry.
Again, I want to emphasize that you must not use a large fire to make pies, the pie crust is easy to burn, and the inner filling is not cooked, you must use medium heat to steam, the outer skin is not burnt, and the inner filling can be steamed.
Meat patties are really simple to make like this, the resting time is short, and they don't break the skin or expose the filling, the skin is thin and the filling is large, they taste crispy and delicious on the outside and juicy on the inside, and you'll love them after eating them. Make sure you'll never want to buy them outside.
