T/NMGPRCYFD 009-2025 Inner Mongolia Geographical Indication Gourmet Dishes Khorchin Mongolian Pie

Scope

Main technical content: 1. **Dough preparation**: - Add 500g of gluten flour to the dough process. - Prepare a suitable amount of warm water for kneading the dough. - Apply a small amount of cooking oil to the surface of the dough. 2. **Stuffing preparation**: - Place the minced beef into a large bowl and add scallions and salt. - Stir the meat filling in one direction to fully mix the seasonings. Then add 15ml of cooking oil and continue to mix evenly to make the filling more moist. - Add a small amount of water to the meat filling and mix it several times until the water is completely absorbed. - Marinate the filling for 15–20 minutes to allow it to fully absorb the flavors. 3. **Dough preparation**: - Pour 500g of gluten flour into a bowl and gradually add warm water, stirring with a chopstick until the flour forms a fluffy mass. - Knead the fluffy dough into a smooth and soft texture. - Apply a layer of cooking oil to the surface of the kneaded dough and wrap it in plastic wrap. Let it rest for 30–40 minutes to enhance its elasticity. 4. **Making the dough pieces**: - Place the rested dough on a work surface and knead it evenly into small pieces (about 50–60g each). - Roll the pieces into a round shape with a thick center and thin edges. - Place a suitable amount of marinated filling in the center of the dough and wrap it up, making sure to pinch the edges tightly to prevent the filling from leaking. - Gently press the wrapped dough into a round shape (pressing evenly to avoid uneven thickness). 5. **Frying the pancakes**: - Preheat a frying pan or electric pancake maker with a small amount of cooking oil. - Brush the oil evenly over the pan. - When the oil reaches 40–50% heat, place the dough pieces in the pan and fry over low heat. - Flip the pancakes frequently to ensure even heating on both sides, making the crust crispy and the filling fully cooked.

Development Information

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