Pickled cabbage cake
Note: The taste of pickled cabbage is very important when making this cake! If the taste of pickled cabbage is not good, it will affect the taste of the entire cake!
Recipe Recommendations
- flour appropriate amount
- boiling water <70--80 degrees>
- cold water a little
- edible oil appropriate amount
- sauerkraut appropriate amount
- minced pork appropriate amount
- garlic appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
Steps for Pickled cabbage cake
1
Put the flour in a basin, heat boiling water and stir well with chopsticks, add appropriate amount of cold water, add a little oil, knead into a ball, cover with plastic wrap and wake for half an hour. Divide the awakened dough into small pieces, roll out the small pieces of dough and wrap them into the filling, close them face down, and flatten them with sesame seeds. Pour appropriate amount of oil into the pan, and fry the cake until golden on both sides.2
Sauerkraut dipping method: Cut sauerkraut into the ground. Squeeze some water dry; put oil in the pan, add garlic, and onion and stir-fry until fragrant, add minced pork meat and stir-fry until done, add a little soy sauce, pepper, and seasoning; then add sauerkraut and stir-fry for a little, add appropriate amount of sesame oil and remove from the pan.