Pan-Fried Stuffed Pancakes

 Ingredients:

– **Dough:**
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup warm water

– **Filling:**
– 1 cup shredded cabbage
– 1/2 cup grated carrots
– 1/2 cup chopped green onions
– 1 cup scrambled eggs (or cooked ground meat or tofu for variation)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste

– **For Frying:**
– 3-4 tablespoons vegetable oil

 Instructions:

1. **Prepare the Dough:**
1. In a large bowl, mix the flour and salt.
2. Gradually add warm water, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
4. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

2. **Prepare the Filling:**
1. In a large pan, heat a bit of oil over medium heat.
2. Add the garlic and sauté until fragrant.
3. Add the cabbage, carrots, and green onions, and cook until the vegetables are soft.
4. Stir in the scrambled eggs (or your choice of protein), soy sauce, and sesame oil.
5. Season with salt and pepper to taste.
6. Remove from heat and let the filling cool.

3. **Assemble the Pancakes:**
1. Divide the dough into 8 equal pieces and roll each piece into a ball.
2. On a floured surface, roll out each ball into a thin circle.
3. Place a generous spoonful of filling in the center of each circle.
4. Gather the edges of the dough and pinch them together to seal, forming a pouch.
5. Gently flatten each filled pouch into a pancake shape.

4. **Fry the Pancakes:**
1. Heat the vegetable oil in a large frying pan over medium heat.
2. Place the pancakes in the pan, seam side down, and fry until golden brown and crispy, about 3-4 minutes per side.
3. Remove from the pan and drain on paper towels.

5. **Serve:**
– Serve the pancakes hot, garnished with additional chopped green onions if desired.

Enjoy your delicious pan-fried stuffed pancakes!