Egg-filled pancake

Overview

A quick breakfast you’ll never tire of.

Prepare 200g of flour.
Slowly pour in the boiling water and stir.

$Egg-filled pancake step 2$
Knead into a smooth dough, cover with plastic wrap and leave for 30 minutes.
Chop green onions.
Take another 10 grams of flour, pour about 10 grams of vegetable oil, and mix well to form a puff pastry.
Divide the dough into 4 equal parts.

$Egg-filled pancake step 6$
Take one portion and roll it into a dumpling wrapper shape.
Spread a layer of pastry in the middle, being careful not to spread it on all sides.
Wrap it up like a bun with the seam facing down.
Beat the eggs and add to the chopped green onions, add a little salt and beat evenly.
Pour a little oil into a hot pan, roll out the dough into thin slices and put it into the pan.
Fry until the crust becomes bubbly.
Poke a hole with chopsticks.
Pour in the egg liquid.
Fry until golden brown on both sides.
Remove from the pan and cut into cubes or roll various vegetables.