Wenzhou stuffed flatbread with salted greens
Wenzhou’s “maibing”: a wheat-based dough filled with seasoned and dried vegetables, rolled out, and then fried in a pan, repeatedly flipped until it puffs…
This popular street food specialty from Zhejiang province is a large, savory pastry that is best enjoyed hot. It has a crispy exterior and is flavored with “meigan cai,” a type of salty, dried mustard vegetable.
Ingredients and directions
- Prep time15 min
- Cook time20 min
- Total35 min
- DifficultyEasy
- Cooking methodfrying pan
- Vegetarian
- Vegan
Ingredients
people
- $0.13
- $0.16
Directions
- Brown the mushrooms or sauté the vegetables until they are almost cooked (this is an optional step, but it enhances their flavor).
- Heat a small portion of the filling in the microwave for 1 to 2 minutes, and taste it to adjust the amount of salt.
- Combine the flour and water to form a soft dough. ≈ 4 min
- Roll out the dough into a disc, place the filling in the center, and fold the dough over it. ≈ 4 min
- Roll the pancake out again, flattening it. ≈ 3 min
- Cook it in a frying pan over low heat, turning it frequently, until it puffs up and becomes golden brown.
- If an area has been scorched, gently scrape it with a knife. ≈ 3 min
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