Scalded Dough Vegetable Pancake

Name: Scalded Dough Vegetable Pancake
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 500g Spinach; 1 stick Carrot; 4 piece Egg; 300g All-purpose flour; 85ml Boiling water; 85ml Cold water; a pinch Salt; to taste Thirteen Spices

Half-scalded dough rolled thin around a juicy filling of spinach, carrot, and egg, pan-fried until the wrapper turns supple yet golden, a comforting vegetarian flatbread.

1 hrNewMedium Snacks Pan-fry Savory & Fragrant

Instructions

1
Prepare the main ingredients: wash and drain the spinach, then chop it; grate and chop the carrot; eggs.
2
Add 170 ml of water (half of it boiling) to the flour, scald half of the flour, and let it cool for later use.
3
Add the other half of the cold water and mix evenly, knead into a smooth dough, and let the dough rest for 30 minutes.
4
Divide the dough into small portions and roll them into thin pancakes.
5
Add eggs, salt, thirteen spices, and cooking oil to the spinach and carrots, mix evenly, and place on one side of the dough.
6
Pinch the dough tightly, as shown in the picture.
7
Spray a little oil in a frying pan, cover with a lid, and cook on low heat until one side is browned, then flip to the other side.
8
About 3-5 minutes.
9
Make them one after another. If the dough is not all used up, it’s okay; you can spread some lard and make scallion pancakes. The dough is versatile.
10
Using half-boiled dough, the skin tastes very soft, and it won't harden when cooled. With vegetables and eggs, it's also a staple food. Paired with a bowl of sweet potato porridge, simple and just another meal.