Non-fermented Flour Beef Pancake

Taste: Salty and fresh; Technique: Skillful; Time-consuming: One hour; Difficulty: Advanced.

Detailed Steps for Cooking Non-fermented Flour Beef Pancake

Put the high-gluten flour in a larger bowl. Add an appropriate amount of light salt water and stir with chopsticks until it becomes a snowflake-like texture.

Knead the dough into a smooth dough on a clean surface. Knead it a few more times for a chewier texture. After kneading, cover it with a clean damp cloth and let it rest.

During the dough resting period, prepare the filling: Peel and wash the lettuce and cut it into small pieces. Wash the beef and cut it into small pieces. Wash the sweet corn and remove the kernels. Put the beef in a bowl, add salt, chicken powder, starch, and a little cooking oil, and mix well.

Heat a small amount of cooking oil in a pan, stir-fry the beef until it turns white (80% cooked).

Add the cut vegetables and stir-fry evenly.

Put the cooked filling in a bowl, add salt, chicken powder, roasted white sesame seeds, sesame oil, and a little sugar to enhance the flavor, and mix well.

Divide the large dough into thick noodles and cut them into small dough pieces.

Roll out the dough with a rolling pin to make a thicker and larger dough than a dumpling wrapper.

Take a piece of dough, put the filling in it, and wrap it up like a dumpling.

Seal the edges and pinch them tightly.

Place the sealed side down, press it firmly with your palm, and it will become a round pancake (as shown in the picture).

Heat a small amount of oil in a flat-bottomed pan, and put the wrapped pancakes in one by one in an orderly manner and fry them over medium heat.

Fry until golden brown on both sides.

After frying both sides until golden brown, add a little water to the pan, cover the lid, and simmer for about 2 minutes (this step can be omitted. I did this especially for my parents to cater to their taste and teeth).

Open the lid, and the tempting aroma of the pancake fills the entire kitchen. Scoop it up and serve.