Wheat cakes filled with pumpkin shreds

Overview

My son doesn’t like vegetables, but he likes to eat wheat cakes stuffed with dried vegetables. One time I made wheat cakes to eat, and I wanted him to eat some vegetables. I tried mixing pumpkin shreds with dried vegetables. After the wheat cakes were fried, I didn’t tell him what the filling was. I asked him to eat it and see if he didn’t. To eat, I had to wrap it up for him, and he ate it right away. I asked him if it was delicious, and he said it was delicious. This was something I didn’t expect. What was even more surprising was that he ate four of them in one go, so I often wrapped them for him so that he could eat some vegetables.

Tags

• staple food
• home cooking
• dried berries
• oil
• garlic
• plain flour
• salt
• soy sauce
• tender pumpkin
• water

Ingredients

Steps

1. 1 Shred the pumpkin and smash the garlic.

   

2. 2 Add oil to the pan, add garlic and fry.

   

3. 3 Add shredded pumpkin and dried vegetables and stir-fry until cooked. Place on a plate and let cool.

   

4. 4 Add a small amount of oil to the flour. Add water and mix well the flour. Knead the mixed flour into long strips.

   

5. 5 Divide it into twelve pieces and flatten them. Take a piece of dough and roll it out thin on the outside and thick in the middle.

   

6. 6 Add vegetables.

   

7. 7 Knead the cage like a bun, and pinch the dough around the opening to be thinner.

   

8. 8 Flatten the cake. Flip and press the pancake again.

   

9. 9 Add oil to the pan and fry the wheat cakes in the pan. Fry over low heat until both sides are golden brown.

   

10. 10 Delicious.