Main Ingredients:
Dumpling skin: 12 pieces; Lean pork: 110g; Water bamboo shoots: 3 stalks; Carrot: 1/2 piece; Green chili pepper: 2 pieces.
Additional Ingredients:
Seasoning sauce: 2 tbsp; Sweet potato starch: 10g; Salt: 3g; Water: as needed; Salad oil: as needed; Garlic: 2 cloves; Sichuan peppercorn: 8 pieces; Ginger: 2 slices.
Taste: Mildly spicy; Cooking method: Steaming; Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Making Dumpling Skin Rolled Pancake
Prepare the necessary ingredients, shred the lean pork, water bamboo shoots, carrot, and green chili pepper and set aside.
Brush oil on each dumpling skin and stack 6 pieces together.
Roll out to a round sheet with a diameter of 16 cm using a rolling pin.
Repeat the process for all dumpling skins, brush oil on the connecting parts, stack them together, and steam for 10 minutes.
While hot, carefully separate the layers and set aside.
Admire the translucent appearance.
Add starch to the shredded pork, mix well with seasoning sauce.
Heat oil in a pan, add Sichuan peppercorns to release aroma, then quickly stir-fry the pork.
Once the pork is cooked, remove it from the pan and add ginger and garlic.
Stir-fry the vegetables, add some water, salt, and cook until tender. Then add the pork, stir-fry, and set aside.
Place a sheet of pancake, add the cooked pork, and roll it up.
Enjoy the finished product.
Enjoy the finished product.
