Main Ingredients:
Potato: 1; Cucumber: 1; Spring Onion: 2; Carrot: 1; Pancakes: as needed; Chicken Fillet: 3.
Additional Ingredients:
Tomato Sauce: as needed; Doubanjiang (Chili Bean Paste): as needed.
Taste: Savory and Sweet; Technique: Steaming; Time: Half an Hour; Difficulty: Easy.
Detailed Steps for Cooking Potato and Cucumber Rolled Pancakes
Mix flour with warm water to form a dough, let it rest for about ten minutes to rise.
While the dough is rising, prepare the ingredients. Slice the potato, carrot, cucumber, and spring onion into thin strips. Blanch the carrot and potato strips in boiling water, then cool them in cold water and drain.
Microwave the chicken fillet on medium heat for about 4 minutes, flip and cook until done, then slice and set aside.
After the dough has risen, knead it into small, evenly sized pieces.
Roll out the dough into evenly sized pancakes.
Brush one side of the pancake with oil, ensuring even coverage.
Stack another pancake on top and brush with oil. Repeat this process for a total of 6 pancakes.
Use a rolling pin to roll out the stacked pancakes thinly.
Brush oil between each layer, then steam over cold water for about 15 minutes. I made a total of 12 pancakes, divided into two stacks.
When done, remove from the steamer and peel off one by one while still hot. The pancakes should be elastic and not break easily.
Prepare the fillings, stack the pancakes, and get ready to enjoy.
Roll up the various fillings with tomato sauce or chili bean paste.
Enjoy!
