Peking Green Onion Pancakes

To cookrecipe of Chinese cuisine pancakes with green onions, add salt, sugar, half of the protein, vegetable oil and water to the flour. Knead not a tight dough, slightly softer than dumplings. Cover the dough with a damp towel and set aside to rise. Meanwhile, cook the filling.

Cut salo and ham into very small cubes, as much as possible. It should turn out almost stuffing. Finely chop the green onion and mix with chopped meat, salt and ground black pepper.

During this time, the dough came up and became soft. Roll the flagellum from the dough with a diameter of approximately 4 cm, cut the flagellum into pieces about 1 cm wide.

Place the cut pieces of dough between the palms and roll the flagellum approximately the width of the palm. Pour the small flagella prepared in this way with vegetable oil and set aside for 15 minutes.

After the time has elapsed, one by one, remove the flagellum onto a board oiled with vegetable oil and, pressing lightly, stretch it into a thin long strip. Put the filling on the edge of the strip with a teaspoon and twist, slightly stretching the dough and turning the rolled filling either to the left or to the right. The result should be something in the form of a cocoon. Do this with each flagellum.

Press the cocoons lightly, giving the shape of a cake, but the filling can not come out much. Formed pancakes fry in hot vegetable oil on both sides, serve peking green onion pancakes are best while they are hot.