Fresh Chive Stuffed Pancake

Cook the pork until done and put it in a bowl. Soak the wood ear mushrooms and vermicelli in hot water until soft, rinse them clean and chop them. Wash and drain the chives, then chop them. Pour in peanut oil that has been sautéed with Sichuan pepper, add 1 spoon of sesame oil, oyster sauce, and five-spice powder. When you start wrapping, add salt and mix evenly.

Prepare 500g of flour and an appropriate amount of water. Put the flour into a bowl. While pouring water into the bowl, stir with your hands until it forms large snowflake-like pieces. Knead by hand into a smooth dough, cover with a lid and let it rest for about thirty minutes, then place on a cutting board and knead until smooth.

Roll into long strips and cut into portions the size of a bun.

Roll it into a thin sheet, place the filling on one half of the dough, and fold it from top to bottom.

Pinch from one corner by hand to form a lace edge.

The prepared pancake dough is waiting to go into the pan.

Pour oil into a frying pan, when the oil is about half hot, add the chive pockets, and pan-fry slowly over low heat until both sides are golden brown.

Freshly made Chinese chive buns with thin skin and thick filling, large in size, tasty and flavorful, with a fresh and chewy texture. Pair it with a bowl of millet porridge or plain rice porridge, which is nutritious, light in flavor, stomach-friendly, and delicious!