My Father's Huizhou Fried Cakes
My father's original improved version of Huizhou guo (徽州馃): thick-skinned and entirely pan-fried in oil until golden-brown and crisp.
Ingredients
flour (for the dough)
to taste
fresh cowpeas (for the filling)
to taste
pork (for the filling)
to taste
dried Chinese toon buds (for the filling)
to taste
Instructions
1
Make the Dough and Wrappers
Knead the dough to make the cake wrappers. The wrappers will be somewhat thick.
2
Prepare the Fillings
Prepare two kinds of filling: one made with fresh cowpeas and pork, and the other made with dried Chinese toon buds and pork.
3
Fry in Oil
Fry everything in oil until golden brown, crisp, and fragrant.
