Two potatoes and half a pound of leeks, without waiting for the dough to rise or ferment, you can make a thin-skinned big pancake in just 15 minutes
Hello, everyone. Today, I want to reveal a Kwai food that you can easily enjoy at home - leek and potato pie. It is not only simple and fast to make, but also an excellent choice for both delicious food and nutrition! With just 2 potatoes and half a pound of fresh and tender chives, you don't need to go through the lengthy process of making noodles. In just 15 minutes, you can serve a plate of thin skinned, large filled, soft and delicious chive and potato pies. Are you eager to give it a try?
Prepare ingredients:
Ordinary flour, boiled water, edible oil, potatoes, chives, salt, vegetarian oyster sauce, Sichuan pepper flour, sesame oil
Specific method:
1.Today, I would like to share with you a hot noodle pie filled with chives and potatoes. It doesn't make dough and doesn't wake up, saving time. The resulting cake has a thin skin and a large filling, and it's soft and won't harden even when it cools down. Prepare 300 grams of flour, add 200 milliliters of boiling water, and stir while pouring until there is still a small amount of dry flour remaining in the dough. We add 20 milliliters of cooking oil and add oil to prevent it from getting on your hands and to make the crust softer. We knead the dough into a slightly harder smooth dough and cover it with plastic wrap.
2.Then start preparing the filling, two medium-sized potatoes, half a pound of chives, wash and control the water, peel the potatoes and rub them into fine threads, add a spoonful of salt and stir for about two minutes, then squeeze the water out vigorously, otherwise there will be too much water when mixing with the filling, making it difficult to wrap.
3.Chop the chives into small pieces and put them in a bowl. Add the required amount of oil for filling, stir well to prevent salt from coming into contact with the chives and prevent water from coming out. Add the mashed potatoes and start seasoning. Add a little Sichuan peppercorn flour, an appropriate amount of vegetarian oyster sauce, and a little sesame oil to enhance the flavor. Finally, add a little salt because the shredded potatoes already contain salt. Stir well and set aside.
4.After the filling is prepared, we place the dough on the cutting board without kneading. We can directly knead it into long strips and add 8 to 10 layers of dough mixture.
5.We stand the dough and knead it into a round and flat shape, then roll it out into dumpling wrappers that are slightly thicker in the middle and thinner at the edges. When rolling, apply some oil to the surface to prevent adhesion, then wrap it with filling and gently press it with chopsticks to make it more compact. Use the method of wrapping buns to close the mouth, rotate and tighten the tiger mouth to prevent the filling from leaking out, and then gently press the dough on both sides with your hand until it is semi transparent.
6.Brush some oil on the sticky board, place the pancake on top to prevent adhesion, and after it is done, there is no need to wake it up again. It can be directly baked.
7.Start the pot and turn it on low heat, with the oil temperature reaching 40% hot. Place the pancake facing downwards, as the pancake itself is very thin, and lower the oil temperature to prevent burning. When the bottom is slightly yellow, flip it over. This pancake is very thin, so be careful not to puncture it when flipping it over. When flipping it over until the other side is slightly yellow, flip it over again. Due to the thinness of the pancake, it is easy to burn it over, so we need to flip it over frequently until both sides are golden and bulging before leaving the pot.