Crispy Pork Pancakes.

These tasty little morsels are so satisfying to eat. 

Crispy on the outside and spicy moist on the inside. 

Serve it up with a dipping bowl of sesame, soy and chilli oil. 

The perfect snack. 

Recipe: 

Dough. 

  1 & 3/4 cup of white spelt flour

1/8 cup vegetable oil 

1/2 cup water

1/2 tsp salt 

grind of schzewan pepper

pinch of salt 

Mix everything together and kneed until soft to the touch and elastic. Leave to rise in a warm place in a well oiled bowl for two hours. 

Pork Filling. 

450g pork mince 

1 Tbsp sesame oil

1/2 cup grated cabbage  

thumb of chopped ginger

2 whole spring onions

1 clove of garlic 

1/2 cup of coriander

1 chopped red chilli

grind of schzewan 

pinch of salt

Mush all the filling ingredients together with your hands or throw through blender until evenly combined. 

Separate the dough in to six balls and roll out into 2mm thick rounds. Take 1/6 of the pork filling and roll into a ball, place into the centre of each dough. Folding the excess dough over the top of the pork covering it completely and then gently re-roll with a rolling pin until about an inch thick. 

Oil a heavy based fry pan and warm to a medium heat. 

Gently place one pancake at a time flipping regularly until golden.  

Serve piping hot with soy-chilli-sesame concoction of your choice.

x

Abbey