Anhui-style Stuffed Flatbread

Ingredients

The Anhui-style Stuffed Flatbread differs from the original Penovani khachapuri in terms of the filling and the cooking technique. While the original Serbian dish typically features a cheese-filled bread, the Anhui-style version incorporates minced pork, bamboo shoots, and Chinese spices for a more savory and aromatic experience. Additionally, the cooking technique in Anhui cuisine involves baking the flatbread until it achieves a crispy and golden-brown crust, adding a delightful crunch to each bite. We alse have the original recipe for Penovani khachapuri, so you can check it out.

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) 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
• For the filling: For the filling:
• 200g minced pork 200g minced pork
• 1/2 cup bamboo shoots, finely chopped 1/2 cup bamboo shoots, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, baking powder, and salt for the dough. Gradually add warm water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, bamboo shoots, green onions, garlic, ginger, soy sauce, Shaoxing wine, sugar, and white pepper for the filling. Set aside.
3. 3.
   Heat vegetable oil in a pan over medium heat. Add the filling mixture and cook until the pork is fully cooked and the flavors are well combined. Remove from heat and let it cool.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the filling mixture in the center of each dough circle. Fold the edges of the dough over the filling, sealing it tightly.
7. 7.
   Place the stuffed flatbreads on a baking sheet and bake for 15-20 minutes, or until the crust turns golden brown and crispy.
8. 8.
   Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Minced pork — Ensure the pork is cooked thoroughly to an internal temperature of 71°C (160°F) to ensure food safety.
• Bamboo shoots — If using canned bamboo shoots, rinse them well to remove any excess saltiness before chopping.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Experiment with different fillings such as mushrooms, water chestnuts, or Chinese cabbage for a variety of flavors.
• Serve the stuffed flatbread with a side of chili oil or soy sauce for dipping.
• Leftover flatbreads can be reheated in a toaster oven to regain their crispiness.
• If you prefer a vegetarian version, substitute the minced pork with crumbled tofu or textured vegetable protein (TVP).

Serving advice

Serve the Anhui-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 golden-brown stuffed flatbreads on a platter, garnished with a sprinkle of chopped green onions for a pop of color. The contrast between the crispy crust and the savory filling will make it visually appealing.