Shrimp and Vegetable Pancake
A pan-fried flatbread made with flour, shrimp, pork, and napa cabbage, with a soft and tender texture.
Ingredients
flour
to taste
shrimp meat
to taste
lean pork
to taste
napa cabbage (washed and chopped into filling)
to taste
fine salt
to taste
scallion-ginger water
to taste
Sichuan peppercorn water
to taste
sesame oil
to taste
vegetable oil
to taste
Instructions
1
Step 1
Pour a small amount of boiling water over the flour and let it sit briefly; once cooled, add an appropriate amount of warm water and knead into a dough. Set aside.
2
Step 2
Mince the pork and shrimp together into a paste. Wash the napa cabbage and chop it into a filling, then combine it with the meat paste. Add the fine salt, scallion-ginger water, Sichuan peppercorn water, and sesame oil, and mix well.
3
Step 3
Knead the dough until smooth and roll it into thin sheets. Wrap in the prepared filling, seal the edges, and press flat by hand. Place in a flat pan and pan-fry, adding oil to the pan as needed while cooking. Once the pancake turns golden brown, add an appropriate amount of water and cover to steam. Cook until the pancake is fully done.
