Mutton Pie

Mutton Pie

　　Ingredients: 500g fatty mutton, 750g flour, 1.25kg chopped Chinese cabbage, 10g minced ginger, 15g salt, 50g minced scallion, 50g prickly ash water, 100g yellow bean paste, 100g peanut oil, 100g sesame oil.

　　 Method:

　　 1. Dice the mutton and mix with yellow bean paste, minced ginger, prickly ash water, and salt until well combined. Sprinkle with minced scallion and drizzle with sesame oil. Mix again. Then chop the Chinese cabbage, squeeze out excess moisture, and combine with the seasoned mutton to make the filling.

　　 2. Prickly ash water is made by soaking Sichuan peppercorns and star anise in boiling water. It helps remove the strong mutton odor. Using 250g of boiling water as a guideline, soak about 5g each of Sichuan peppercorns and star anise until the liquid turns yellow. Let it cool before use.

　　 3. Mix the flour with about 330g of warm water to form a soft dough. Let it rest for about 0.5 hour. Place the dough on a floured surface, roll it into a long strip, and divide it into 30 equal portions. Flatten each piece, place about 50g of filling in the center, fold the edges over the filling, and pinch to seal. Roll the sealed edge between your palms to close the opening. Remove any excess dough from the sealed part, flatten the dough into a round pie, and cook it on a hot pan brushed with peanut oil until golden and cooked through.

　　 Features: Golden-yellow in color, with a thin, soft, and tender crust that is rich, oily, and fragrant.