Leek Pancakes

Leek Pancakes

　　Ingredients for leek pancakes:

　　 2500g flour, 1250g pork, 750g leeks, minced ginger, Sichuan peppercorn powder, soy sauce, cooked lard, sesame oil, monosodium glutamate (MSG), and salt to taste.

　　 Features of leek pancakes: crispy on the outside and tender on the inside, delicious and savory.

　　 Preparation method:

　　 1. Mince the pork, wash the leeks, shake off excess water, and chop them into small pieces.

　　 2. Heat a pan, add an appropriate amount of cooked lard. Once the oil is hot, add the minced pork and stir-fry until it changes color. Then add minced ginger, Sichuan peppercorn powder, and soy sauce. After cooking, transfer to a bowl, let it cool, then add the chopped leeks, sesame oil, MSG, and salt. Mix well to make the filling.

　　 3. Mix 1250g of flour with boiling water to form a dough. Let it cool, then knead it into a long strip about 2cm in diameter. Divide into 5 pieces of 100g each. Flatten each piece, roll it out into a round wrapper about 6.5cm in diameter. Hold the wrapper in your left hand, scoop the filling with your right, then cover with another wrapper. Seal the edges tightly, then press with a round iron ring with a floral edge (a teacup rim can also be used) to form the raw pancake.

　　 4. Heat a flat pan, brush with a little oil, place the pancakes in one by one, and cook for about 4 minutes until both sides turn a deep tiger-skin brown.