Pork, pickles and wheat cakes

Overview

Wheat cake is a local specialty snack with a variety of fillings to choose from. This wheat cake stuffed with pork, pickles and vegetables is a classic one. The wheat pancakes made by skilled housewives have thin crust and thick filling, which are very delicious.

Tags

• staple food
• home cooking
• lunch
• dinner
• flour
• minced garlic
• onions
• pickles
• rice bran oil
• sandwich meat
• white sugar
• salt

Ingredients

Steps

1. 1 Chop the seven fat and three lean sandwich meats finely, wash and chop the pickles into fine pieces and squeeze out the water, chop the shallots into fine pieces, pound the garlic cloves into minced garlic, add salt and sugar together, mix well, divide into small portions and knead into a ball

   

2. 2 Mix the flour with water to form a soft dough, and leave it to rise for 2 hours (longer proofing time makes it easier to make cakes)

   

3. 3 Take out the dough and divide it into small pieces, roll it into a small piece with a thick middle and thin sides, wrap it with fillings, close it and place it with the mouth facing down

   

4. 4 Roll out both sides of the wheat cake into a uniform thickness. When the dough and filling have the same softness and moisture content, the wheat cake will be easier to make and will not break

   

5. 5 Heat oil in a pan, add wheat cake embryo and fry

   

6. 6 Wheat cakes are golden on both sides

   

7. 7 The wheat cakes with thin crust and filling are very fragrant