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Lamb and Cabbage Pancakes


Lamb and Cabbage Pancakes
2 cups wheat flour
½ cup and 1 Tablespoon cold water
½ teaspoon salt
½ pound ground lamb
½ teaspoon five-spice powder
¼ teaspoon ground cumin
1 Tablespoon dark soy sauce
½ teaspoon coarse salt
1 cup chopped cabbage leaves
1 scallion, minced
¼ teaspoon granulated garlic
1 teaspoon sesame oil
¼ teaspoon ground white pepper
2 Tablespoons white sesame seeds
½ cup vegetable oil

1. Make the dough mixing flour, salt, and half cup cold water. Knead for eight minutes, adding an extra tablespoon of water if it seems too dry.
2. Cover with a clean dish towel and set aside to rest for an hour, then roll into a long thin rectangular piece of dough.
3. Make filling next mixing meat, five-spice powder, cumin, soy sauce, and the salt, then mix with the chopped cabbage leaves, and the ground white pepper, and spread on one of the six-inch square piece of the dough. Roll it and its filling into a cylinder about threequarters of an inch thick, press it down lightly, then sprinkle some of the sesame seeds on top, pressing them gently, as well. There should be enough dough to make five or six such cylinders.
4. Brush about a tablespoon of the oil in a wok or fry pan, and fry one or two until tan, then turn it over and fry the other side. When tan on both sides, remove to a paper-towel-lined plate, and fry the rest of the rolled stuffed pancakes, one or two at a time; then serve.

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