Potato and minced wheat cakes

Overview

The taste of my grandma’s hometown~~Potato and wheat cakes.

Add three grams of salt to 500 grams of flour and stir evenly.
Then use about 380 grams of water to knead the noodles.
Apply a little cooking oil to the surface of the mixed noodles, cover with plastic wrap and let it rest for half an hour.
Add appropriate amount of lard to the pot.
Add the diced potatoes, mine are already steamed.
Then add appropriate amount of seasoning and stir evenly.
Then press the potatoes into mashed potatoes.
Add the dumplings and the remaining meat filling and mix well.
Divide the filling into pieces.
The relaxed dough is more stretchable when stretched, just a small piece of dough.
Anyway, I just made the stuffing.
Shut up.
Then roll it into a thinner cake.
Preheat the electric baking pan and start baking.
Fry until golden brown on both sides.