Mom loves dumplings. I love dumplings made by mom. When I handed her a thousand layers of meat cake in front of the elderly, a bite down, exclaimed: This is better than dumplings! I laughed happily, but it was not in vain. An old family is like a treasure. It’s time to hold this treasure in my hand, just like I was held by her when I was a child.

Ingredients

300g common flour
150 g warm water
500g pork (lean and fat)
1 spoonful of yellow rice wine
5 shallots
1 small piece of ginger
2 teaspoons soy sauce
1 teaspoon sesame oil
1.5 tbsp salt
Proper amount of oil
Appropriate amount of water

Directions

Step 1
Flour and warm water into a smooth dough, water do not add at one time, you can reserve about 10 grams, depending on the degree of hardness of the dough to add (because the water absorption of flour is different). When making Melaleuca cake, the degree of hardness and softness of dough is the same as that of steamed bun dough, which should not be too soft or too hard. The ratio of water surface should be controlled at about 1:2. After the dough is reconstituted, cover it with plastic film and let it stand for about 30 minutes. Otherwise, if the dough doesn't have enough hair, it will retract when rolling

Step 2
Choose two fat eight thin meat, do not use pure lean meat, not fragrant. I use the front sandwich meat, select the eye-catching meat, let the store help dumpling stuffing. Chop the shallots, mince the ginger, put them together with the meat stuffing, add yellow rice wine, soy sauce, water, salt and sesame oil, and stir them into water to make the stuffing. Clear water should be added in several times, not too much

Step 3
Mix the meat well, don't stir it hard

Step 4
Divide the dough into two parts, take one portion, roll it into large slices with rolling pin, and roll it into square or rectangular shape as far as possible. The thickness is not measured. It depends on the feeling. It's about 3mm. Then cut two times at one third of each side. The length of the incision is one third of the length of the patch, and the width of the top patch is slightly wider, because it won't appear cramped when it rolls for a while. As shown in the figure

Step 5
Except for the bottom right corner, lay the meat stuffing in other places and try to lay it as flat as possible, as shown in the picture

Step 6
Start rolling: fold the corner of the bottom right without meat stuffing to the left, and press it gently with your hand every time you fold it. As shown in the figure

Step 7
Fold the lower left corner up to the right, as shown in the picture

Step 8
Fold up as shown

Step 9
The right side of the middle is folded to the left, as shown in the figure

Step 10
The left side of the middle is folded up to the right, as shown in the figure

Step 11
Fold up as shown in the picture

Step 12
Continue and fold the right side up to the left as shown. In this step, you will understand why the top part of the incision should be wider, because the bigger the meat pie is, the larger the space is needed in the end

Step 13
Fold the last piece up to the right, sort it out a little, and pinch the edges together

Step 14
Use a rolling pin to roll it out gently, exchange rolling pins on both sides, not just one side. Don't use too much strength. As the dough becomes thinner, if the strength is too strong, it will roll out the dough

Step 15
Take a flat bottom non stick frying pan, brush with a layer of oil, put in the green meat cake, and start to cook with the minimum heat. Remember, it's the smallest fire. It's neither a small fire nor a small fire. It's the smallest fire

Step 16
Cover the pan and cook for about 7 minutes. The purpose of covering the pot is to keep the heat, and the other is to make the crust not hard

Step 17
Turn over the patty and keep the heat down. Look, the rudiment of Melaleuca meat cake appears. Is it beginning to swallow

Step 18
After turning over, continue to cover the pot and cook for 7 or 8 minutes. The time of baking a cake is about 15 minutes. As long as you use the minimum fire, you don't have to worry about the paste of the cake. Of course, you don't have to worry about the uncooked cake. After 15 minutes of roasting, it's hard to think of unripe. Make the other half of the dough in the same way