How to make fried chives pies?
1. Using all-purpose flour to make fermented dough. When making the dough in Fig.1, I used two pounds of flour in a big mixing bowl, mix the flour with milk (if you don't have milk, you can use lukewarm water only). Using milk to make fermented dough have the following benefits:
- The finished products are more puffier and look whiter than the ones you make with water,
- Better mouth-feeling and contain more nutrients.
- Easier to ferment because of the reaction involved with the Lactobacillus in the milk.
After the flour and milk or water are mixed and kneaded into a loose dough, let it sit overnight or you make the dough in the morning and use it in the evening for dinner.
Before you use it you may smell little bit sour, you need to use some baking soda to nuetralize the acid produced through the fermentation by Lactobacillus until the sour smell disappare and knead the dough until the baking soda distributed as evenly as possible in the dough, then let it sit about 5 minutes before use (Fig. 1). Or you can use a table spoon of yeast when you mix milk and flour to save the step of using baking soda and you don't need to worry about the distribution of soda in the dough. You can also use a completely different dough as I made for scallion pancakes.
2. Making the fillings for the fried pies.
- Groung pork 1lb (Fig. 1).
- Finely chopped chives 1lb. (Fig. 2).
- Fried eggs 2 (fig. 3). The fried eggs need to be chopped finely before use.
- Finely chopped yellow pepers 2 (Fig. 4). You don't have to use this if you like the strong flovor of chives. I use it just to dilute the strong chives flavor little bit. Sometimes I use napa cabbage to achieve the same objective.
In a mixing bowl, put the pork in first, then add 2 oz dark soy sauce, 5 oz vegetable oil, 1/2 table spoon of 5 spices (you can buy it from Ming market, Supper 88 or some other Chinese grocery stores), a table spoon of finely chopped fresh ginger. Stir the mixture in one direction until it is consistent. Then put in the other ingredients in Fig. 2, 3, and 4. Mix again. The finished filling is presented in Fig. 6.
3. Making the wrappers, wrap the filling in, and frying.
- Separating the dough into little pieces as Fig. 7.
- Making each little piece into a round thin sheet as in Fig. 8 and 9.
- Puttin filling on half of the round sheet (Fig. 10), flip the other half of the sheet over on the top, and press the half round edges hard to make them stick together to avoid falling out of the fillings while frying (Fig. 11).
- Frying the pies as in Fig. 12 untill they are golden color.
The finished fried chives pies are presented in Fig. 13. The outside of the pies look like a half moon in golden color, taste crispy outside, tender, juicy, and tasty inside.
Most Chinese people know this main dish called "Fried Chives Pies", but not all chives pies are the same. They have different mouth feelings and different flovors. All these depend on how the makers of the pies make the dough, what ingredients they use, and how much of each ingredient they use. It may sound complicated, but it actually is not. As long as you follow the steps here (not strictly, just approximately), you may make some deliouse fried chives pies. What you make may not taste exactly like what I make, but you may create your own version of the fried chives pies.
- Chinese cooking
Books about Chinese cooking