Homemade Thin Skin and Plenty Filling Egg Walnut Pancake Recipe

Today, let's make a thin-skinned and large-filling Chinese pancake withscallions and eggs. Whether called "pancake" or "box", it is what we are making today.

In the past, I would lay out the dough flat on the work surface, place the filling on one side, and fold the other over. This method is convenient but results in less filling, not satisfying when eaten. So, this time, I held the dough with my hands to add more filling, then sealed it like a big dumpling without pleats.Place the pancakein a flat pan, gently press it, and both sides will become flat. This is our large-filling pancake!Before eating, I used the leftover stir-fried noodles

sauce with soaked black fungi and mushrooms. There was plenty and some remained unused; I stirred a small portion for this filling. Surprisingly, it tasted amazing! The texture of the fungi gave a satisfying crunch, making the dish even better!Ingredients: 300 grams of flour, about 190 milliliters of water, several bunches of scallions, three eggs, some mushrooms, a little bit of black

mushrooms , salt to taste, plant oil for frying, and a little sesame oil. Process:

1. Mix the flour with water to form a dough; cover it and let it rest for a while; knead it again later;

2. Clean and wash the scallions, remove excess water, and chop finely;

3. Crack the eggs into a bowl;

4. Chop the mushrooms and black

mushrooms

. In a frying pan, heat some oil; pour in the beaten egg liquid and scramble it quickly with a spatula, then add the chopped mushrooms and black

mushrooms

. Season with a little salt;

5. Turn off the heat, let it cool down, and set aside.

6. Knead the rested dough again to make it more elastic;

7. Once the eggs have cooled, add the scallions; taste for seasoning and add more salt if needed, then add a little sesame oil; mix well;

8. Take out the rested dough, knead it into a long strip, cut it into even portions, and flatten them;9. Roll each piece of dough into a thin round with slightly thinner edges in the middle; 10. Place filling on the center; seal it like a dumpling but leave some decorative edges, then press flat to form our pancake;

11.

A little oil is brushed

on the pan

and the formed pancakes are placed inside. After the base sets, flip them over;

12. Cover the pan and cook on low heat until both sides turn golden brown.