spring pancake
Paper-thin spring pancakes made from a soft egg-enriched dough, brushed with oil, stacked, rolled, and steamed until supple, ideal wrappers for tucking around stir-fries and roast meats.
Instructions
- 1
g of flour, one egg, add an appropriate amount of warm water, knead into a dough, with the softness and hardness measured by the standard of dumpling wrappers.
- 2
Knead into a dough and wrap it with plastic wrap to rest for a while.
- 3
Tear into portions the size of dumpling wrappers and press into thin pancakes.
- 4
Roll out the dough into thin pancakes with a rolling pin, spread cooking oil in the middle, and stack four or five together. Roll into thin pancakes. At this step, you can also buy ready-made dumpling wrappers to make it even easier.
- 5
Steam in the upper tier for ten minutes.
- 6
Tear it open after taking it off the heat.
- 7
My favorite side dish is spring pancakes.
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Ingredients
Main Ingredients
- Flour500g
- Egg1 piece
- warm waterto taste
- shredded potatoesto taste
- pork knuckleto taste