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Pancake Packages

Batters and Breads

Pancake Packages
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon vegetable oil
1/4 pound minced or ground pork
1 slice fresh ginger, minced
4 water chestnuts, minced
1/4 teaspoon sugar
1 teaspoon Chinese rice wine
1 teaspoon soy sauce
1 egg yolk
1 Tablespoon cornstarch
1/4 cup peanut oil
1. Mix flour and salt in a bowl. Pour three-quaters of a cup of boiling water in the center, and stir with a chopstick until dough comes together. Remove and make into a ball and then knead until smooth.
2. Divide into ten to twenty parts, and roll each into a long cigar-shaped piece. Over with a cloth until meat is ready.
3. Heat vegetable oil and fry pork and ginger until meat is no longer pink. Remove from heat, drain the meat and then mix water chestnuts, sugar, rice wine, soy sauce, egg yolk, and cornstarch.
4. Take one piece of dough and roll into a coil. Brush it lightly with water, then spread one tent of the meat mixture evenly over it. Cover with another piece of dough rolled into a coil. Repeat until all dough and filling is used making ten pancake packages. Lightly press them together.
5. Heat half of the peanut oil and put five pancake packets in it. On low heat, fry the packets two to three minutes per side, until each side is golden and crispy. Drain on paper towels, and repeat with the rest of the oil, frying them until done. Serve them hot and whole or cut in half.

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