What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6983130 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Mongolian Pancakes Stuffed with Meat


Mongolian Pancakes Stuffed with Meat
6 or more cups all purpose flour
4 pounds chopped or ground lamb
1 pound onions, diced
4 cloves garlic, minced
4 Tablespoons dark soy sauce
6 Tablespoons sesame oil
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground anise seeds
1 Tablespoon rendered lamb fat
1. Mix the dough with water and make a thick dough. Roll it into eight-inch circles about one-quarter of an inch thick. Make the edges half that thickness.
2. Mix meat, onions, garlic, soy, sesame oil, and the three seasoning ingredients and set aside.
3. Put three tablespoons of the meat mixture in the center of each circle, fold in half and seal the edges with water. Press them together carefully leaving no apertures.
4. Press the half moon edges down to form a circle with the edges on the top.
5. Heat a large griddle or nine-inch fry pan. When hot add the rendered fat. And then fry each pancke about eight minutes on the first side, six on the top side until nicely brown and the meat is cooked thoroughly.
Makes four dozen pancakes.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720