Main Ingredients:
Soybean Flour: 2 handfuls; Millet Flour: 2 handfuls; Coarse Cornmeal: 1/2 bowl; Fine Cornmeal: 1/2 bowl; Bok Choy: 1 bundle; Ground Pork: 200g.
Additional Ingredients:
Chopped Ginger and Scallions: as needed; Yeast: 3g.
Seasonings:
Shaoxing Wine: 1.5 tbsp; Salt: as needed; Chicken Broth: 3 tbsp or as needed; Light Soy Sauce: 2 tbsp; Oyster Sauce: 1/2 tbsp; Sugar: 2g; Sichuan Peppercorn Powder: a little; Ground Pepper: a little.
Taste: Savory; Cooking Method: Pan-fry; Time: 45 minutes; Difficulty: Moderate.
【Yiru’s Private Kitchen – Versatile Main Course】Healthier with Coarse Grains—Mixed Grain and Bok Choy Pancakes Cooking Steps
Mix all the different flours together, pour hot water over them, and stir until it forms a slightly coarse dough.
Let it cool, then add yeast. In summer, add room temperature water or slightly warm water to form a smooth dough. You can also add an egg to the dough.
Knead the dough repeatedly for fermentation.
While waiting for the dough to ferment, prepare the filling by chopping the pork into minced meat.
Season the minced meat with Shaoxing wine, chicken broth, light soy sauce, ground pepper, oyster sauce, salt, and chopped ginger.
Blanch the bok choy and cool it down.
Squeeze out excess water from the bok choy.
Chop the bok choy into shreds, squeeze out excess water, and set aside.
Add the chopped bok choy to the minced meat mixture.
Mix well and sprinkle chopped scallions on top.
Mix well.
By now, the dough should be ready in hot weather.
Divide the dough into small balls.
Flatten the dough slightly in your hand, then add the filling.
Seal and shape the dough into rounds.
Heat a pan, add a little oil, place the dough rounds in the pan and flatten them slightly.
After a quick sear, add some water, about half a bowl, cover and simmer on low heat for 5-8 minutes.
When the water has evaporated and you hear some sizzling, check the bottom for a golden color and then remove from the pan.
