Wheat cakes are one of my favorite Wenzhou snacks. However, due to living in a remote area, they are unavailable for purchase, so I had to search for recipes to make them myself. The following recipe is adapted from Doumeiguo’s ‘Wenzhou-style Preserved Vegetable Wheat Cake Recipe Steps’.
Ingredients: – Dried preserved vegetables (dry weight, soaked and chopped): 200g – Diced pork (lean with fat preferred): 100g – Dried shrimp: 20g – Scallions: 20g – All-purpose flour: 500g – Salt (for flour): 4g – Salt (for filling): 6g – Sugar (for filling): 40g – Warm water at 75°C: 275g – Oil (for pan-frying): as needed Note: The 200g of dried preserved vegetables refers to the dry weight. Soak them in warm water, then chop. Diced pork with some fat is ideal. As some family members dislike dried shrimp, I divided the filling into two portions: one with 10g dried shrimp and another with 10g scallions, keeping other ingredients unchanged. Instructions: 1. Prepare the dough by mixing 4g salt into the flour. Gradually add warm water and knead until the dough is smooth and non-sticky. Cover with a damp cloth or plastic wrap and let it rest for 10 minutes. 2. Meanwhile, prepare the filling by combining diced pork, salt, and sugar with the preserved vegetables. I split the preserved vegetables and seasonings in half to create two fillings: ‘Preserved Vegetable with Scallions and Pork’ and ‘Preserved Vegetable with Dried Shrimp and Pork’. 3. After resting, divide the dough into six equal portions (approximately 126g each). Cover with a damp cloth to prevent drying. 4. Take one portion and roll it into a 15cm diameter circle. Add the filling, then gather and seal the edges by pleating (similar to baozi). Flatten the dough. 5. Roll out the dough slowly with a rolling pin until thin enough to see the filling through. Avoid rolling too quickly to prevent tearing. 6. Heat a pan with oil and pan-fry the cakes, flipping every 10 seconds until lightly golden. For a crispier texture, fry longer until the surface firms up. Adjust based on preference. 7. Note: If the cake sticks to your teeth, it is undercooked and requires further frying. 8. Once cooked, let it cool before serving. The original recipe ends here. To achieve a crispier texture without a rolling pin, I baked the cakes in a preheated oven at 200°C for 8-10 minutes. The result was perfectly crispy and delicious.