Kyoto Patty-You Are Foodie

By Allen
14

Kyoto Patty

Main Ingredients

1. the dough and should be slightly softer than the dumpling skin. When rolling, sprinkle dry powder on the cutting board to prevent sticking. 2. Don't add too much water when frying. Just use the spoon and 2 spoons. 3. Try to make the skin thinner and the meat more delicious. 4. You must use cold water and noodles to make the outer skin crispy and the inner skin soft.

Step 1 . Pour 165-175 grams of cold water (depending on the amount of water absorbed by the flour) into the flour several times, and quickly stir with chopsticks to form snowflakes.

Step 2 . Knead the dough into a smooth dough by hand (it is better that the dough is not sticky). Cover the plastic wrap and wake up for 10 minutes.

Step 3 . Wash and chop the ground pork.

Step 4 . Mix the onion and ginger with cold boiled water, knead them into juice, and add them into the meat filling three times, stirring clockwise each time until the water is absorbed.

Step 5 . Add all seasonings and chopped scallions.

Step 6 . Stir clockwise until the glue rises.

Step 7 . Sprinkle some dry flour on the chopping board, take half of the dough after awakening, and roll it into a 2-3MM thick round cake.

Step 8 . Cut a hole at one end of the round cake to the center of the circle.

Step 9 . Spread a thin layer of meat.

Step 10 . Fold it as shown in the figure.

Step 11 . Pinch the mouth tightly.

Step 12 . As shown in the figure, fold in half.

Step 13 . As shown in the figure, fold and pinch the mouth tightly.

Step 14 . Heat the pan, add a tablespoon of oil, and fry the pancake over low heat for about 2 minutes.

Step 15 . Pan fry for another 2 minutes.

Step 16 . Add two spoons of water.

Step 17 . Cover and simmer for 2 minutes.

Step 18 . Open the lid and fry until both sides are golden, the skin becomes crisp, and you can smell the meat smell.

Step 19 . Finished product Figure 1.

Step 20 . Finished product Figure 2.

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