Pork and Scallion Pancakes

Overview

My husband prefers the method of mixing pork and green onions into the dough because it is crispier. My kids and I prefer stuffed ones, which are softer.

Tags

• staple food
• home cooking
• lunch
• dinner
• flour
• forelegs
• onions
• white sugar
• yeast powder
• salt
• water

Ingredients

Steps

1. 1 Yeast, salt, sugar, add a little water and mix thoroughly.

   

2. 2 After mixing thoroughly.

   

3. 3 Add flour.

   

4. 4 Add water while stirring with chopsticks until there is no dry powder and it will be a little thinner than usual bread ingredients.

   

5. 5 It will be sticky when kneading. I grabbed the whole piece and threw it into the basin, beating it hard repeatedly.

   

6. 6 Cover and let ferment in a warm place. Two hours later it was twice as big. That's it at this point.

   

7. 7 Take a piece of dough and wrap it with meat filling. The meat filling is minced with pork front leg meat, add salt, soy sauce, green onions and mix well.

   

8. 8 Wrap the meat filling inside.

   

9. 9 Grease a plate. Turn the wrapped dough over and flatten it with your hands.

   

10. 10 Heat the oil and start frying. Pick up a fingernail-sized amount of dough and drop it into the oil. The dough will bubble quickly and the oil temperature will be right.

    

11. 11 Crispy on the outside and soft on the inside.

    

12. 12 Knead the remaining meat filling into the dough.

    

13. 13 Separate one by one.

    

14. 14 Place on a greased plate and flatten.

    

15. 15 Start to explode.

    

16. 16 The meat is very crispy and fragrant. The meat has a slightly charred and crunchy feel.

    

17. 17 Both are ready, add some red bean soup and enjoy!