With meat, Chinese style is very tasty and can be eaten instantly! The dish is universal: suitable for dinner, lunch, and a hearty breakfast. Can also serve as a hot snack.
These stuffed flatbreads are easy to prepare (it’s only scary the first time!) and don’t take long, so this is an excellent option for a quick dinner, including for unexpected guests. A good alternative to traditional pies. Unleavened dough with water goes well with savory filling.
Needed for the test:
- Boiled water (warm, not hot) – 240 milliliters
- Wheat flour – 400 grams
Needed for filling:
- Minced meat (in general, any kind, but with minced beef the cakes will be less juicy, and mixed or minced pork, that is, fattier, will make the filling more juicy) – 800 grams
- Green onions – about 40-50 grams (1 bunch)
- Garlic – 4-5 cloves
- Soy sauce – 4 tablespoons
- Olive oil (can be replaced with sunflower oil) – 2 tablespoons
- Ginger (fresh root) – 1 tablespoon (you can add a heap) of peeled root, grated on a fine grater, that is, you will need a piece of root that is not very large (since its thickness varies, the peel is also not peeled equally thinly, the exact size difficult to recommend)
- Vodka – 2 tablespoons
- Butter – 70-80 grams (to grease ready-made flatbreads)
- Table salt - to taste (we put about 1 teaspoon, do not forget that soy sauce is salty)
- Ground black pepper - to taste
Preparation:
First the dough. Pour warm water into a bowl and gradually add flour. Mix first with a spoon, and then knead with your hands until the dough stops sticking to your hands. If necessary, you can add a few tablespoons of flour above the indicated amount. When the dough has formed into a ball, cover the bowl with a lid, plate or film so that the dough does not dry out, and begin preparing the filling for the flatbreads.
Cut off a small piece of ginger root and peel it.
Grate the ginger on a fine grater. Peel 4-5 cloves of garlic (the garlic must also be grated on a fine grater or passed through a special “press”).
Green onions need to be washed, dried and finely chopped.
Add green onions, garlic and ginger to the bowl with minced meat. Then add vodka, olive oil and soy sauce. Mix very thoroughly until smooth.
Add salt and ground black pepper to the minced meat mixture and mix again.
Divide the filling for the flatbreads into 8 equal parts.
We also divide the dough into 8 equal parts and form them into balls.
Take one ball of dough and roll it into a very thin flat cake with a diameter of about 23-25 centimeters. Take one part of the filling and spread it very thinly over the dough so as to cover three-quarters of the circle with the filling, not forgetting to leave the outer edge (about 1 cm) uncovered so that you can mold the edges of the flatbread later. We make a cut along the radius of the circle (from the center to the edge) along the edge of the smeared filling.
Fold the quarter circle of dough uncovered with filling to cover the quarter circle with filling ( watch our video recipe, it’s better to see it than to read long explanations!).
Next, fold the part covered with dough so that the result is half a circle.
We roll it again - and we have a quarter-circle cake. We mold, squeezing with our fingers, the edges of the cake (what was the outer edge of the circle).
In a small ladle or bowl, melt the butter until liquid - we will use it to grease the finished flatbreads.
Heat a frying pan (preferably with a thick bottom) until very hot and DRY (no oil!) Place a flatbread in the frying pan (we only fit one in the frying pan), be sure to cover with a lid and fry at a low (slightly less than average) heating level for 5-6 minutes on one side. Remove the finished flatbread from the frying pan and generously grease both sides with melted butter. If a drop of liquid from the filling accidentally leaks into the frying pan, wipe the frying pan with a paper towel or napkin until dry and place the next flatbread to fry (the first one can already be “given to be eaten” by the hungriest and most impatient family members). And so on until you have fried all eight. Chinese flatbreads in a frying pan with meat and ginger are tasty and aromatic and are usually eaten right away, but if this does not happen, the cooled flatbreads can be safely placed in a sealed container in the refrigerator until tomorrow or the day after tomorrow, and then reheated in the microwave.
You can also watch our video recipe:
REMEMBER: EASY TO COOK!
Go for it! Create! Get ready!
Eat yourself, feed your family, treat your friends!
BON APPETIT!
Would you like to leave a review?
or add your tip to our recipe
– write a comment!
You only need two ingredients, not counting the frying oil, to make these minced egg cakes in a frying pan. You can use any minced meat. It would be better to add very finely chopped onion when preparing minced meat. Salt, of course.
If frozen minced meat is used, it must be thawed and, if any liquid has formed, drained. The minced meat should not be wet, otherwise it will be difficult to roll out. Proportions - one egg per 100 grams of minced meat. Minced meat cakes are prepared in an egg in a frying pan, but if you have a multicooker, it is better to use it; you don’t have to wash the stove after frying. Any oil splashes will remain on the sides of the bowl.
Recipe for minced meat cakes in egg
Dish: Main course
Cooking time:
15 minutesTotal time: 15 minutes
Ingredients
- 400 g minced meat
- 4 things. chicken egg
Step-by-step recipe with photos
How to cook minced meat cakes in an egg in a frying pan
Divide the minced meat into portions of one hundred grams. Place one portion on cling film in the form of a round.
Cover with the other side of the film. Run a rolling pin over the circle of minced meat to flatten it. In this case, you should try to adhere to the shape of a circle.
Beat the egg, place on a flat plate, add salt.
Carefully transfer the minced meat cake from the film onto your palm and place it on a plate with the egg. If possible, coat the entire surface of the cake with egg.
Pour the minced meat into the egg into a frying pan over hot oil, keeping the shape.
Cover with a lid and fry over medium heat for about three minutes. After a while, turn the cake over to the other side and fry for a couple of minutes.
Place the finished minced meat cakes in the egg on top of each other to retain heat. They can be stuffed with vegetables and rolled into tubes, or they can be served in this straightened form, choosing a suitable side dish.
I had the filling left over from the pancakes and, like any other housewife, I was wondering where it could be used. I remembered my old recipe for flatbreads. It’s very convenient to take these flatbreads on the road, on a picnic, or just to indulge your soul with sour cream. I advise you to cook it too.
So, add soda to warm kefir and let it stand for 10 minutes.
Break 1 egg.
Gradually add flour and knead the elastic dough. I used premium and first grade flour.
Cover the dough and leave to rest for 30 minutes.
Place the rested dough on a floured surface and knead for a couple more minutes.
Divide into 12 parts.
Roll out the pieces of dough into thin flat cakes, approximately the same size.
Place 1-2 tablespoons of minced meat on one flatbread, cover with the second flatbread and press down the edges.
Roll out lightly with a rolling pin.
Fry in a frying pan with a minimum amount of oil, cover with a lid.
3-5 minutes on both sides.
Serve with sour cream or yogurt.
Bon appetit!
Today we will learn how to cook incredibly tasty and very juicy Chinese flatbreads. Although they are fried in a frying pan, they taste more like dumplings or manti.
Chinese flatbreads with meat and ginger
The dough needs to be rolled out very thin, then the filling will steam well inside and be ready. So let's get started. To prepare the flatbreads, take:
- flour - 400 g
- warm water – 240 ml
- minced meat – 800 g
- green onions – 1 bunch
- garlic – 4 cloves
- soy sauce – 4 tbsp. spoons
- olive oil – 2 tbsp. spoons
- fresh ginger - 1 tbsp. spoon
- vodka – 2 tbsp. spoons
- salt pepper
- butter (to grease finished flatbreads)
Making Chinese flatbreads with meat and ginger
Knead the flour dough with warm water. Cover with film and move on to the filling.
Finely chop the green onions. Grate ginger and garlic on a fine grater. Now we combine everything together, add it to the minced meat and mix thoroughly.
Divide the finished minced meat into eight equal parts. In the same way, divide the dough into 8 identical pieces.
Roll out each piece of dough into a thin flat cake, approximately 22–23 cm in diameter.
Place the minced meat on the flatbread, covering only 3/4 of the resulting pancake. Now we make a cut from the edge of the cake to its center and cover the third part of the filling with a piece of dough (i.e. a quarter of a circle).
Fold the covered part towards the open minced meat. We should end up with half a circle.
Fold the cake in half again. 1/4 of the circle remains. Blind the edges of the dough. The cake can be carefully rolled out again to make it thinner. We prepare the rest of the flatbreads in the same way.
Now fry each flatbread. This can be done in a hot, dry frying pan with the lid closed, 4-5 minutes on each side.
Grease the finished hot cakes generously with melted butter.
Chinese puff pastry with meat
This recipe is quite flexible, you can adjust it to your taste - add more or less meat, spices, sauce, etc. You can use almost any unleavened dough (what you make for dumplings will also work) and a variety of fillings - beef, pork, chicken, mixed or minced fish.
To prepare three large flat cakes, take:
- flour – 2 cups (330 g)
- water – 1 glass or a little less
- moderately fatty beef – 300 g
- sesame oil – 1 teaspoon
- soy sauce – 1 teaspoon
- green onions – 1 large bunch
- onion – 1/2 medium onion
- broth or hot water for minced meat - 20 g
- pepper, salt
Making puff pastries with meat
Knead unleavened soft dough without salt from flour and water. Let the dough rest for 15 minutes and then knead it well until smooth. Cover and leave the dough for 20 minutes.
We mince the beef, add soy sauce, finely chopped green onions, finely chopped onions, sesame oil, pepper, and salt. Knead. If necessary, add 20 grams of water or broth. The minced meat should be viscous and easily spreadable.
Roll the dough into a rope and divide into 3 parts. Roll each part into a thin pancake. We use flour to prevent the dough from sticking to the table. We divide the resulting layers into 9 approximately equal parts using four cuts.
Place the minced meat on the flatbread, leaving one corner square free. Carefully and evenly spread the minced meat, leaving half a centimeter tolerances along the cuts and along the perimeter of the layer.
Now carefully fold the dough as shown in the photo, step by step. There is nothing complicated, but still try not to get confused.
And the very last touch!
Add soda to kefir at room temperature and stir. Leave the kefir for 5-7 minutes. The soda will begin to dissipate and the kefir will foam.
Pour flour into a bowl, add salt, make a well and pour in kefir.
Knead a dough that is not sticky but not too tight and, covering it with film, leave for 30 minutes at room temperature.
To prepare the filling, add finely chopped onions, chopped dill, salt and ground black pepper to the minced meat, mix.
Divide the dough into 3 parts. On a table sprinkled with flour, roll out each piece of dough into a thin flat cake, onto which to place some of the minced meat, spreading it in a thin layer over the entire flat cake.
Roll the flatbread with meat into a roll.
Cut the roll into 4 parts. Dust each part of the roll with flour and place it cut side down and roll it out. As a result, you will get 4 small cakes from the roll. 
Heat vegetable oil in a frying pan and fry the flatbreads with minced meat over low heat until golden brown on both sides. Roll out and fry the rest of the flatbreads in the same way. From the specified amount of ingredients you will get 12 pieces.
Flatbread with minced meat mixed with kefir turns out airy and very tasty.
Wonderful flatbreads stuffed with minced meat, cooked in a frying pan, served with ketchup or spicy tomato sauce. These flatbreads are also very tasty with sour cream sauce.
Bon appetit!