Mango-filled leavened pancake

Prepare the ingredients, mix the yeast powder with warm water and let it sit for a while.

Knead into a dough, cover with plastic wrap, and ferment at room temperature for 35 minutes.

Knead evenly to remove air and knead into a long strip.

Cut the mango into small pieces.

Divide the dough into small pieces and roll them out slightly larger than dumpling wrappers, then fill with stuffing.

Put oil in the pan, add the dough base, and fry over low heat.

Until both sides are golden brown.

Finished product.