How to make pumpkin and pickle pancakes, a classic Shanghai snack?

1. Cut the pumpkin into pieces, wash and steam them!

2. Mix glutinous rice flour and ordinary flour in a ratio of 1:1

If you like it a little glutinous, add more glutinous rice flour!

If you use all glutinous rice flour, it will be very sticky and chewy!

3. While hot, put the pumpkin into the flour and knead it into a smooth dough

No need to add sugar, the pumpkin itself has sweetness! Of course, if you think the pumpkin is not sweet enough, add about 15 grams of sugar!

4. Prepare pickle filling! This stuffing is cooked! Here it is explained that raw stuffing can also be used! It’s just that the pickles are more fragrant if they are fried!

5. Divide the dough into small portions! Not too big!

6. Shape it into a bowl shape

7. Fill it with filling! Don’t have too much stuffing! Otherwise, the skin will be exposed or broken after flattening

8. After kneading, roll the flour inside it

9. Make sure there is no drop of water in the non-stick pan and add an appropriate amount of oil! It doesn’t take a lot!

10. Fry over low heat

11. Immediately turn over until golden brown on both sides

12. Take out the pan and fry the next plate

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13. Return to the first plate. Only a few drops of oil need to be left in the pot. After frying for about 10 seconds, add a little water and simmer for a while. Turn over in the middle! It only takes about 3 minutes! Remember the fire!

14. Finished drawing! The meat with pickled vegetables is very delicious