Main Ingredients:
Flour: 300g; Yeast: 3g; Water: 185g; Spring Onions: 2 stalks; Garlic Chives: 2 stalks; Celery: 2 stalks; Fresh Shiitake Mushrooms: 6; Ground Pork: 300g; Salt: 2 tbsp; Sesame Oil: 1 tbsp; Ground Pepper: 1 tbsp; Sugar: 1 tbsp; Light Soy Sauce: 2 tbsp.
Additional Ingredients:
Dark Soy Sauce: 2 tbsp.
Taste: Savory; Cooking Method: Pan-fry; Time: 30 minutes; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Mushroom and Pork Pancake with Fermented Dough
Knead the flour, yeast, and water in a bread maker for 10 minutes, then add butter and knead until the program ends. (Knead the dough only once)
Let the dough ferment until it doubles in size. Proceed to make the filling.
Wash and chop all the ingredients.
Mix the chopped ingredients with the ground pork, add two tablespoons of salt (adjust saltiness to taste).
Add a tablespoon of sugar.
Add dark soy sauce, light soy sauce, sesame oil, and ground pepper.
Mix well to make the filling.
Take out the fermented dough, and cut it into several portions.
Roll into rounds, flatten into circular pieces, and wrap the filling inside.
Pinch to seal.
Flatten into pancake shapes.
Heat a little oil in a pan, place the pancake in, fry over medium heat until both sides are golden brown, then add 3 tablespoons of water.
Cover and simmer until almost dry, then uncover and continue to fry on both sides until fully cooked and dry.
Finished product.
Finished product.
