Chicken and Pumpkin Pan-fried Cakes
These pan-fried cakes combine a soft pumpkin dough with a savory chicken and onion filling.
Story
The natural sweetness of the pumpkin balances well with the savory minced chicken filling. Once wrapped and pressed flat, the cakes are cooked until the crust becomes golden and crisp, offering a warm and satisfying texture.
Ingredients
Chicken breast
half
Onion
half
Pumpkin
appropriate amount
Flour
appropriate amount
Salt
1 spoonful
Light soy sauce
appropriate amount
Oil
appropriate amount
Instructions
1
Step 1
Peel and wash the pumpkin
2
Step 2
Place in a steamer, bring to a boil over high heat, steam for about 15 minutes, then turn off the heat
3
Step 3
Mince the chicken breast into a meat paste
4
Step 4
Wash and mince the onion
5
Step 5
Add salt and soy sauce to the minced onion and chicken paste, and mix well
6
Step 6
Mash the steamed pumpkin into a puree, take out four large tablespoons, add flour, and knead the dough
7
Step 7
Let the kneaded dough rest for fifteen minutes
8
Step 8
Knead into a long strip
9
Step 9
Cut into small pieces
10
Step 10
Press into thin pancakes by hand
11
Step 11
Add the chicken filling
12
Step 12
Wrap into the shape of a bun
13
Step 13
Press flat by hand
14
Step 14
Add oil to the electric baking pan
15
Step 15
Put in the prepared stuffed pancakes, cover the lid, turn on the top and bottom heating, and bake for about 15 minutes
