Signature Cornmeal Flatbread
A classic and highly-rated recipe for traditional Chinese cornmeal flatbread, known for its comforting texture and savory flavor.
Story
This signature cornmeal flatbread is a beloved staple that brings a rustic, comforting charm to the dining table. With a perfectly crisp exterior and a wonderfully soft interior, it pays homage to traditional Northern Chinese homestyle cooking. It is a versatile and satisfying addition to any meal, best enjoyed warm straight from the pan.
Ingredients
Cornmeal
100g
A section of winter bamboo shoots
Dried tofu
4 pieces
A little shredded chili
A section of Chinese yam
Cooking oil
10g
Pickled vegetables
3 pieces
Instructions
1
Step 1
Place the cornmeal in a container.
2
Step 2
Add boiling water.
3
Step 3
Knead into a dough.
4
Step 4
Once the dough is kneaded, let it rest for 30 minutes.
5
Step 5
Peel the winter bamboo shoots and remove the tough root ends.
6
Step 6
Dice finely.
7
Step 7
Wash the pickled vegetables thoroughly and chop them finely.
8
Step 8
Dice the dried tofu as well.
9
Step 9
Peel the Chinese yam and mince it as well.
10
Step 10
Heat a pan with cold oil, add the shredded chili and stir-fry for a while, then remove the chili shreds.
11
Step 11
Add the pickled vegetables, winter bamboo shoots, and dried tofu in sequence and stir-fry. Once fragrant, drizzle with sesame oil, remove from the pan, and let cool.
12
Step 12
Add the minced yam to the stir-fried pickled vegetables and mix well. The filling is now ready.
13
Step 13
Divide the rested dough into small pieces. Take one piece and shape it into a small pocket.
14
Step 14
Place the prepared filling inside.
15
Step 15
Wrap it tightly.
16
Step 16
Place it seam-side down and press it flat.
17
Step 17
You can brush a layer of oil in a frying pan (optional), add the flatbread, and cover with a lid. Cook over high heat for one minute, then reduce to low heat and pan-fry slowly for about 15 minutes. Flip it over and fry for another 10 minutes or so until done.
