Liaoning-style Stuffed Flatbread

Ingredients

In this adaptation, we have transformed the traditional Indian Kulcha shor into a Liaoning-style dish. While the original recipe features Indian spices and flavors, we have incorporated Liaoning cuisine's unique ingredients and cooking techniques. The result is a fusion dish that combines the best of both culinary traditions, creating a new and exciting flavor profile. We alse have the original recipe for Kulcha shor, so you can check it out.

• For the flatbread: For the flatbread:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 1 cup (150g) minced pork 1 cup (150g) minced pork
• 1/2 cup (75g) finely chopped cabbage 1/2 cup (75g) finely chopped cabbage
• 1/4 cup (40g) diced carrots 1/4 cup (40g) diced carrots
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the flatbread. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling. Heat a tablespoon of vegetable oil in a pan over medium heat. Add the minced pork and cook until browned. Add the chopped cabbage, diced carrots, ginger paste, and garlic paste. Stir-fry for a few minutes until the vegetables are slightly tender.
3. 3.
   Add soy sauce, oyster sauce, chili flakes, salt, and pepper to the filling mixture. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
4. 4.
   Divide the rested dough into small balls. Roll out each ball into a circle, approximately 6 inches in diameter. Place a spoonful of the cooled filling in the center of each circle and fold the edges to seal the filling inside. Gently flatten the stuffed dough ball.
5. 5.
   Heat a griddle or non-stick pan over medium heat. Brush the surface with vegetable oil. Cook each stuffed flatbread for 2-3 minutes on each side until golden brown and cooked through.
6. 6.
   Serve the Liaoning-style Stuffed Flatbread hot with your favorite side dishes and drinks.

Treat your ingredients with care...

• Minced pork — Ensure that the pork is cooked thoroughly to avoid any food safety concerns.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Ginger and garlic paste — You can use store-bought paste or make your own by blending fresh ginger and garlic together with a little water.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the minced pork with crumbled tofu or cooked lentils.
• Experiment with different fillings by adding ingredients like mushrooms, scallions, or water chestnuts for added texture and flavor.
• Serve the Liaoning-style Stuffed Flatbread with a side of chili oil or soy sauce for dipping.
• For a spicier version, increase the amount of chili flakes or add a dash of Sichuan peppercorns to the filling.
• Leftover flatbreads can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or oven before serving.

Serving advice

Serve the Liaoning-style Stuffed Flatbread as a main course accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Liaoning-style Stuffed Flatbread on a platter, garnished with fresh cilantro leaves and a sprinkle of sesame seeds. Serve it alongside a small bowl of chili oil or soy sauce for dipping.