flour 500g (standard flour, higher gluten) Pork 250g
Beef 250g Salt 1 small spoon
Pepper 1 small spoon Green onions 1 root
Ginger 10g Soybean oil Appropriate amount
Oyster sauce 1 tablespoon Soy sauce 1 tablespoon
How to make pie Illustration of how to make Mongolian pie 1

Step 1

Let’s make the dough first. Let me take 500g of flour as an example. 500g of flour requires about 400g of water. Use warm water. The temperature should not be too high. It should be about the same as body temperature. When pouring water to make noodles, stir while adding water. Do not pour all the water at once. Finally, stir until it is long and can be picked up with chopsticks. It can be set aside to enjoy without sticking to the bowl. It takes at least 3 hours. Stir twice during the cooking process. After the noodles are cooked, you can pick it up with chopsticks for a long time without breaking. Illustration of how to make Mongolian pie 2

Step 2

Make meat filling. The meat filling is a mixture of pork and beef, or pork and lamb. The mutton is slightly mutton, so you can choose it according to your personal preference. When choosing meat, the pork should be fat and lean, not purely lean. For beef, choose beef shoulder or brisket. For mutton, choose meat from the front and rear legs, and the outer spine should also be fat and lean. Chop it with a knife, and chop it finely. When it is almost done, chop the prepared onion and ginger into the meat. The flavor of the onion and ginger can be better integrated into the meat. After mincing, add appropriate amount of salt, monosodium glutamate, soy sauce, oyster sauce, cooked soybean oil, and mix well. You can add some of your favorite vegetables, such as celery, cabbage, etc. If you do not add vegetables, add a small amount of water to the meat filling, not too dry.Illustration of how to make Mongolian pie 3

Step 3

The face is delicious. Apply some oil on your hands, pull a piece of noodles directly from the basin with your hands, simply round it up and flatten it. (You can also pour it onto the dough board and wrap it with dry flour.) Put the meat filling. Put as much meat filling as possible, wrap it up quickly and tightly, and it will stick easily when it is closed. Then slowly flatten it with your hands into a thin cake base, and you can vaguely see the filling inside. This series of actions should be done quickly and in one go. Illustration of how to make Mongolian pie 4

Step 4

Put the patted cake embryo directly into the heated pan (heat the pan when making the pancake, just apply a little oil on the bottom of the pan. Don't heat the pan too hot, it will feel hot just now). Put the dough into the pot. If there is any thick part, flatten it with your hands directly in the pot to make the dough evenly thin. Flip and bake until both sides of the cake are slightly hard, then take it out first and make it all at once. Illustration of how to make Mongolian pie 5

Step 5

After everything is done, wipe the bottom of the pan, put oil in the pan, put more oil this time, put the pancake just baked back into the oil pan, flip it, and pan until the pancake bulges. This is the method of removing oil pancakes in the later stage. Pie cooking tips

The steps should be very detailed. It is worth paying special attention to the fact that the noodles must be in place. It is recommended to apply oil on your hands during operation. The types of vegetables in the meat filling can be added and changed according to your own preferences, but the amount should not be too much. Be sure to use the post-oiling method to bake pancakes. The oil does not penetrate into the dough, making it crispy and not greasy. At the same time, the thin dough is filled with meat flavor, which is very delicious. Also, it is best to use soybean oil for pancakes, which is bright in color and fragrant in taste. Pay attention to the soybean oil in the meat filling, otherwise it will taste like raw soybean oil.