Cooking Steps

1. 

   Step1:Break up the eggs into liquid. Set aside.

2. 

   Step2:Take a wonton skin and brush it with a thin layer of rapeseed oil.

3. 

   Step3:Add wonton stewed skin. Don't exceed five pieces at most, or it won't roll well.

4. 

   Step4:Roll out the overlapped wonton skin. Roll it into two or three layers for the first time.

5. 

   Step5:Then brush a thin layer of rapeseed oil on the surface. Fold it in half and roll it out.

6. 

   Step6:Repeat the folding and rolling action five times. When rolling the skin for the last time, try to roll the skin into a layer of blunt skin thickness.

7. 

   Step7:Spread pork and leek stuffing. Whatever shape you are going to make of the pie, spread the stuffing.

8. 

   Step8:Put a layer of egg liquid on the skin around the filling. Just a thin layer. Don't be too much.

9. 

   Step9:Fold the dough in half and press it all around with a fork.

10. 

    Step10:Cut off the excess skin and finish the shape. Poke some holes in the surface.

11. 

    Step11:Put the prepared pie on the oiled baking paper. Brush the egg liquid.

12. 

    Step12:Let stand for 1520 minutes. Brush the egg liquid 12 times. The smaller pie in the picture is made of three layers of wonton skin. The middle one is four layers. The big one is five layers.

13. 

    Step13:Put the waking pie in the middle of the oven. 180200 degrees. Bake for 1015 minutes. For the last 5 minutes, you can brush the egg liquid. Put the baking tray on the top of the oven and color it.

14. 

    Step14:The pie is very crispy. It has clear layers. Even if it's cold, it won't be soft. It's not against eating garlic vinegar with dumplings. I think the 3-layer skin version is better.