Ingredients
-
100g wheat starch
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250g glutinous rice powder
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250g water
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Stuffing Ingredients
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200g sweet corn
-
100g water chestnut
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30g carrots
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150g pork
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3g salt
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5g oil
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3g sesame oil
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7g sugar
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25g starch
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5g chicken powder
Directions
Tips
1. When frying the pie, make sure the oil is not too hot. Also, the frying time should be less than 10 minutes. And move the pie occasionally to let it heated evenly.
2. Make sure the water in the steamer is hot before steaming. It will short the steaming time and make the pie has a better mouthfeel.
Steps
|
1
Done
5 minutes
|
Add water into a skillet. Bring to a boil. Add wheat starch and glutinous rice powder. |
|
2
Done
5 minutes
|
When the flour is cooked. Remove to a clean work surface. |
|
3
Done
5 minutes
|
Knead the dough until smooth and elastic. |
|
4
Done
5 minutes
|
Roll the dough into a long strip. Cut the dough into small doughs, about 30g each. Use a rolling pin to flatten the dough. |
|
5
Done
5 minutes
|
Mince all stuffing ingredients. Add to a bowl. Then add seasoning and mix well. |
|
6
Done
5 minutes
|
Use the flat dough to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into small pies. |
|
8
Done
10 minutes
|
Place small pies into a steamer. Use high heat to steam for 8 minutes until cooked. Then add oil into a frying pan to fry the pie until golden brown on both sides. Serve. |
