原平锅魁
Golden crispy crust and juicy savory filling. This traditional flatbread from Yuanping, Shanxi bursts with flavor in every bite.
Ingredients
15 items- all-purpose flour 300 g
- warm water 180 ml
- dry yeast 3 g
- salt 3 g
- vegetable oil 15 ml
- ground pork 250 g
- scallion 1
- ginger 1 small piece
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- salt 2 g
- sugar 5 g
- five spice powder 2 g
- sesame oil 1 tbsp
- vegetable oil as needed
Nutrition
Steps （8 steps）
Mix flour, yeast and salt. Gradually add warm water, stir into fluff. Knead into smooth dough. Cover and let rise for 30 minutes.
In pork, add scallion, ginger, soy sauces, salt, sugar, five-spice and sesame oil. Stir in one direction until sticky. Marinate 10 minutes.
Knead dough briefly, roll into log. Divide into 6 equal pieces. Roll each into a ball. Rest 5 minutes.
Take one piece, flatten and roll into a circle. Place filling in center, gather edges and seal tightly.
Place seam side down. Press gently, then roll into 1 cm thick round patty.
Heat oil in a pan over low heat. Add patties and cook 2 minutes until bottom is golden.
Flip over. Pour about 50 ml water along the edge. Cover and simmer on low heat for 3 minutes until cooked through.
Uncover, turn to medium heat. Cook until water evaporates and both sides become crisp. Serve hot.
Tips
Stir the filling in one direction to bind. Adding water during pan-frying ensures a tender interior and crispy crust.
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