Fried Leek Pancake

Fried Leek Pancake

　　The leek pancake is a well-known Hui ethnic minority snack in Shaanxi, and there are many stalls selling it in Xi’an’s Muslim Quarter. Fillings for the leek pancake include leek and egg, yellow leek and egg, as well as beef and leek. The dough for the pancake is scalded dough, meaning it’s made with boiling water, which results in a soft texture and pleasant mouthfeel. The dough is rolled out into thin pancakes the size of the pan, evenly spread with filling, then covered with another thin pancake. The edges are pinched together, and the whole thing is pan-fried until both sides are golden and crispy. The local way to eat it is to cut one pancake into four wedges — steaming hot, crispy outside and tender inside, bursting with aroma, and delicious. There are many ways to prepare leeks, either paired with eggs or with meat. Here we introduce how to make a leek and egg filling pancake. This leek and egg filling is slightly different from the one used in leek pastries or vegetarian leek and egg buns, as it includes Sichuan pepper powder, giving the filling an even more aromatic and savory taste. The method for making leek pancakes is similar to that of the amaranth pancakes introduced earlier. Now let’s take a look at how to make this famous Shaanxi snack — the leek pancake.