China · Home-style
Chinese Stuffed Flatbread
A pan-fried stuffed flatbread with a lightly crisp skin and a soft, chewy center, scented with pork, garlic and scallion.
Stuffed flatbread is the answer to a question every Chinese kitchen eventually asks: what to do with leftover meat and a bowl of flour. Northern families roll it out for breakfast and pack it for long journeys, changing only the filling with the season. The real skill is judging the batter, which has to cling to the filling yet still run thin across a hot pan.
Ingredients
- flour200 g
- ground pork50 g
- cooking oil30 ml
- salt3 g
- sugar5 g
- potato starch10 g
- soy sauce5 g
- seasoning blend3 g
- garlic2 pieces
- scallion4 pieces
- egg1 pieces
Directions
- 1
Thaw the ground pork, add half of the listed seasonings (oil, salt, sugar, soy sauce, seasoning blend) together with all the potato starch, mix well and marinate for thirty minutes.
- 2
Put the flour in a bowl, add the egg and the remaining half of the seasonings, then pour in water equal to half the weight of the flour so the batter is thick but still pourable. Stir until even.
- 3
Chop the garlic into fine mince.
- 4
Cut the scallion into short segments.
- 5
Mince the carrot as finely as you can; since it goes into the filling, rough chopping is acceptable.
- 6
Pour the fried pork into the uncooked batter and stir to combine.
- 7
Return to the heat and oil the base of a flat pan.
- 8
Lower to a gentle heat, pour in the batter and spread it into an even layer that is not too thick. You can lift the pan and let the batter flow across the base to do this.
- 9
While the surface is still liquid, scatter over the scallion segments.
- 10
Hold the heat low until the underside has set.
- 11
Flip the flatbread and cook over low heat until the other side sets.
- 12
Then give each side an extra twenty seconds.
- 13
Turn off the heat and slide the flatbread out.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.