Approximately 16–18 pieces
25 minutes
Preparing
20 minutes
Cooking time
30 minutes
Proofing or resting
Ingredient
- 300g Hoa Ngoc Lan No. 11 Wheat Flour
- 180g Water
- 20g Cooking Oil
- 3g Salt
- 200g Ground Pork
- 150g Onion
- 2 Wood Ear Mushrooms
- 1 tablespoon Fish Sauce
- 1 tablespoon Cooking Oil
- 1/2 tablespoon Oyster Sauce
- 1/2 tablespoon MSG
- 1/2 tablespoon Ground Black Pepper
Tool
- Mixing bowl
- Small bowls for ingredients
- Kitchen scale
- Flour sieve
- Cutting board and knife
- Rolling pin
- Non-stick frying pan
- Mixing spoon or spatula
- Tongs or a spatula for turning the cakes
- Step 1: Sift the Flour
Sift the Hoa Ngoc Lan No. 11 wheat flour to remove lumps and ensure an even texture.
- Step 2: Prepare the Ingredients
Measure the dough ingredients separately. Finely chop the onion and wood ear mushrooms for the filling.
- Step 3: Knead the Dough
Combine the wheat flour, water, cooking oil, and salt in a mixing bowl. Mix and knead for approximately 7 minutes, until the dough is smooth, elastic, and no longer sticky.
- Step 4: Rest the Dough
Cover the dough tightly with plastic wrap and let it rest for approximately 30 minutes.
- Step 5: Prepare the Meat Filling
Combine the ground pork, onion, wood ear mushrooms, fish sauce, cooking oil, oyster sauce, MSG, and ground black pepper in a bowl. Mix thoroughly until evenly combined.
- Step 6: Divide and Shape the Cakes
Divide the dough into portions of approximately 30 g each. Roll each portion into a ball and flatten it into a thin round wrapper. Place some meat filling in the center, then fold and seal the edges tightly.
- Step 7: Pan-Fry the Cakes
Heat a small amount of cooking oil in a frying pan over medium heat. Add the cakes and pan-fry for approximately 2 minutes, turning them to brown evenly. Ensure the pork filling is thoroughly cooked before removing the cakes from the pan.
- Step 8: Serve
Transfer the cakes to a plate and allow them to cool slightly before serving.
