Traditional Chinese Mongolian pie: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Mongolian pie. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 3771 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Mongolian pieIn Fuxin Mongolian Autonomous County, Liaoning Province, there is a unique ethnic pasta——Mongolian pie.This kind of cake is shaped like a small gong, with shiny oil beads on the surface and a rustling sound. Through the pie crust, you can see the filling inside. The meat is like agate, the vegetables are like emerald, and the colors are red and green. It looks beautiful when cooked! Use chopsticks to put the pie into the plate, break the pie crust, and add minced garlic, vinegar, and soy sauce. It tastes really delicious, soft and delicious. The uniqueness of its preparation is that the dough is very thin, the meat filling is smooth, and the oil is released after it is cooked. …
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