Pan-fried Buckwheat Pancakes

Pan-fried Buckwheat Pancakes

　　Ingredients and seasonings:

　　 500g tartary buckwheat flour, 100g wheat flour, 150g pressed tofu, 50g sweet potato starch noodles, 150g chopped Chinese chive blossoms, minced ginger, salt, soy sauce, MSG, ground pepper, peanut oil, Sichuan peppercorn powder, roasted chili powder, and other seasonings to taste.

　　 Preparation method:

　　 1. Mix tartary buckwheat flour with wheat flour, then knead into a dough using warm water. Shape into about 30 small dough balls and set aside.

　　 2. For the filling: Dice the pressed tofu into small pieces the size of mung beans, stir-fry in oil until just cooked, then remove and set aside. Soak the sweet potato starch noodles in boiling water for 20 minutes, drain, and chop finely. Chop the Chinese chive blossoms into small pieces. Combine these three ingredients in a bowl, and mix in an appropriate amount of salt, ground pepper, MSG, minced ginger, soy sauce, Sichuan peppercorn powder, roasted chili powder, and peanut oil to make the filling.

　　 3. Roll out the small dough balls into thin wrappers, place the filling inside, and fold into dumpling-like shapes.

　　 4. Heat some oil in a pan, arrange the buckwheat pancakes in the pan, add a little water, cover with a lid, and pan-fry over medium heat for five to eight minutes until done.