2 ways to make crispy and delicious fried flour cakes filled with pork and chicken

Mix the flour

First, add 200g of flour and 1 teaspoon of salt into a bowl. Pour 80ml of boiling water into the bowl, use chopsticks to mix well so that the flour absorbs all the water. Then add 70ml of warm water and continue to mix well.

When the dough begins to stick together, use your hands to knead the dough to form a homogeneous, smooth, and elastic dough. After that, cover the dough and let it rest for about 30 minutes.

Resting and kneading the dough

After 30 minutes, add 10g of cooking oil to the dough and use your hands to knead the dough until the oil is incorporated. The oil will help make the dough softer.

After about 5 minutes of kneading, when the dough is smooth, place it in a bowl. Cover tightly with plastic wrap and refrigerate in the refrigerator for 2 hours.

Prepare the ingredients

Peel the potatoes, wash them clean with water, and cut them into small pieces. Then steam the potatoes until cooked. The steaming time is about 8 – 10 minutes depending on the thickness of the potatoes.

Wash the green onions, trim off the roots, and wash them again with water. Next, cut the green onions into small pieces and place them on a plate.

Wash the ginger, garlic, and onion, peel them, then crush and chop these ingredients and place them on a plate.

Make the pork filling

After steaming the potatoes until cooked, while they are still hot, put them in a bowl and use a spoon to mash the potatoes as finely as possible.

Next, add the chopped green onions into the bowl, along with 250g of minced pork, 1 tablespoon of oyster sauce, 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 1/2 tablespoon of seasoning powder, 1 teaspoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, 1/2 tablespoon of ground pepper, 1 tablespoon of cooking oil, and 40ml of water.

Mix the meat mixture thoroughly until well combined. Then, add the mashed potatoes and mix to achieve a thick, sticky filling that can be shaped into balls. If the filling is too crumbly, you can add a little flour to help it stick together better.

Put the filling in the refrigerator for 30 minutes before shaping the cakes.

Shaping the Dough

The dough after resting for 2 hours will be chewy and softer. At this point, you divide the dough into small balls, each weighing about 20g – 30g as you prefer.

Similarly, for the filling, you also divide the amount corresponding to the number of dough balls. Knead the filling evenly to form round balls.

Sprinkle a little flour on the table to prevent the dough from sticking. Then use a rolling pin to roll the dough thin, noting that the edges of the dough will be thinner than the center.

After rolling, place the filling in the center and gather the corners of the dough. Twist gently to seal the dough and prevent the filling from falling out. Use a little flour to dust the outside of the dough and press lightly to make the dough smooth, slightly flattened, and about 1cm thick.

Frying the cake

Add a little cooking oil to the pan, when the oil is hot, you put each piece of cake in to fry on low heat and cover it.

Each side of the cake will fry for about 4 – 6 minutes; if you want the cake to be more golden, you can fry each side for an additional minute on medium heat for a more appealing golden color.

After the cake is cooked, you take it out and place it on a plate to drain the oil. Now you can enjoy it right away.

Final product

Fried flour cake with pork filling is fragrant, with a slightly crispy and chewy crust like bread, and a hot, flavorful filling. This cake is not only for snacking but can also be used for breakfast, which is very convenient.

Mixing the flour

Put 300g of flour and 3g of salt into a bowl, then add 260g of boiling water and use chopsticks to stir well until the dough sticks together. Mixing with boiling water will help make your dough more elastic.

After the flour absorbs all the water, add 20g of cooking oil, coat your hands with a little oil, and knead the dough to prevent it from sticking. Knead the dough until it forms a soft, smooth mass that does not stick to your hands.

Kneading and fermenting the dough

Transfer the dough to a table and knead for another 5 – 10 minutes to make it more chewy and elastic. Then, divide the dough into 5 equal pieces and roll each piece into a round shape.

Next, roll the dough into thin round pieces about 0.5cm thick. Use a brush to apply a thin layer of cooking oil to a plate before placing the dough piece on it to prevent sticking.

Continue applying another layer of cooking oil on the dough and place the next rolled dough piece on top. Repeat the previous steps with the remaining dough.

After stacking the dough pieces on top of each other, brush another thin layer of cooking oil and cover tightly, then let the dough rest for 40 minutes to become soft and elastic.

Boil the chicken

Wash the chicken breast with water, then place the chicken breast in a pot. Add enough water to submerge the chicken breast and put it on the stove, boiling over medium heat for about 7 minutes.

When the water in the pot begins to boil, reduce the heat and continue to boil for an additional 3 – 5 minutes until the chicken breast is fully cooked. Then turn off the heat and remove the chicken breast to a plate to cool.

Stir-frying the filling

When the chicken breast has cooled down, use your hands to shred the meat into small strands.

Next, wash the ingredients including corn, onion, and potato. Then peel them and separate the corn kernels, while chopping the onion and potato into small dice.

Add a little cooking oil into the pan, when the oil is hot, add the onion and stir-fry over medium heat for about 2 minutes. After 2 minutes, when the onion is fragrant and golden, add the potato and corn into the pan.

Stir the mixture over medium heat for about 7 – 10 minutes until the potato becomes slightly translucent and the corn is cooked and fragrant. Then add 1 teaspoon of sugar, a little salt, and 1 teaspoon of seasoning powder into the pan.

Continue to stir for about 1 more minute, then turn off the heat. Add the shredded chicken and 1 teaspoon of ground pepper into the pan and mix well.

Shaping the dough

Spread a little cooking oil on the surface of the dough mat, then take each piece of dough out, stretch and flatten it as thin as possible, but be careful not to tear the dough.

Then, brush a layer of cooking oil on the surface of the dough and sprinkle a thin layer of flour on top. Next, fold one-third of the edge into the middle, and continue to fold the remaining one-third of the dough edge into the middle of the dough.

Next, brush another layer of cooking oil on the surface of the dough and sprinkle a little flour on top. Use your hands to fold the remaining two edges of the dough in to form a square.

Then, place the filling in the center of the dough and use your hands to pull the four corners of the dough together, crossing them over each other. Use your hands to pinch the edges of the dough to seal it tightly and prevent the filling from spilling out, then gently press down to flatten the dough a little.

Frying the cake

Add a sufficient amount of cooking oil to the pan so that it just covers the surface of the cake. When the oil is hot, slowly add the cake pieces to fry over medium-low heat to allow the cake to cook gradually.

Each side of the cake will fry for about 4 – 6 minutes; when one side is golden and crispy, flip the cake. When both sides are evenly golden, remove the cake and place it on a plate to drain the oil.

Once the cake is drained of oil, serve it on a plate and enjoy immediately.

Final product

The outer shell of the cake is very crispy, and when you break the cake open, the filling is aromatic and steaming hot, well-marinated to taste just right. Moreover, the cake’s shell also separates into many beautiful layers.

The fried wheat cake with chicken filling is not only delicious but also very easy to make, right? Make it right away for your family.