Traditional Chinese recipes are always amazing. In addition to Mei Cai Kou Rou, today’s Chinese pork meat pie with preserved mustard come from conventional is also delicious because of the special fragrance of preserved mustard(Mei Cai). For the Chinese, it seems that all kinds of vegetables can be used as fillings for dumplings, buns, pies without losing the taste.
How to prepare
Mei Cai is a kind of mustard, pickled with salt. Soak it in water before making the filling to remove the saltiness and impurities. In this pie, the mei cai has to go through the steps of stir-frying, and then it is added to the fillings
Fillings for pie
Yes, we have mentioned the pork fillings many times. The fat to lean ratio of 3:7 is good, or half lean, half fat, or just use lean pork, as long as you like.
I used a 3:7 fat-to-lean minced meat pork. The butcher will help you grind the meat into mince, but in order to be cleaner, I always buy the meat and make the minced myself. It is much more convenient to have a meat grinder at this time. I used a wall-breaking machine to make meat fillings before. God knows it is not a professional meat filling machine with loud noise and difficult cleanning. But making fine sesame paste, the blender is great.
When making minced meat fillings, ginger and green scallion are indispensable, in order to remove the fishy smell of the meat. Plus wine or cooking wine.
The wrappers for pie
A little yeast is added to the dough for the pie wrappers. The cooking method of pan-frying makes the pies taste very special, which is different from steamed. Give it a try, you won’t know until you have served it.
Chinese Pork Meat Pie with Preserved Mustard（梅菜馅饼）
- Wok for stir-frying
- For the dough
- 3 gram sugar
- 10 gram oil
- 350 gram flour
- 3 gram yeast
- 200 ml water
- For the filling
- 330 gram preserved mustard, soak for an hour then dried
- 230 gram pork minced(The fat to lean ratio of 3:7 )
- 18 gram green scallion, chopped
- 9 gram ginger, chopped
- 2 tablespoon light soy sauce
- 1/4 teaspoon salt
- 1 teaspoon cooking wine
- Add flour, water, oil sugar, yeast to a big bowl, make a dough, add the water slowly when stirring the flour
- Let the dough rest for 20 mintes with a cover or plastic wrap
- Add 2 tablespoon oil to a wok, heat over high medium heat, add dried preserved mustard after soaking, stir-frying for 3- 5 minutes, turn off the fire.
- Add stir-fried preseved mustard, 2 tablespoon light soy sauce, 1 teaspoon cooking wine, 1/4 teaspoon salt, 2 tablespoon oil to a big bowl, mixed well
- Make the dough into cylinder, then cut into sections, make every section into the wrapper with rolling pin,
- Add right amount fillling on the every wrapper, take the edge with your hands, close it up, squish it, and make a thin cake with rolling pin.
- Pan frying them until cooked through.
- Serve warm.