For the dough
4 1/4 cups (500g)
1/2 teaspoon of salt
For the filling
2 tablespoons of oil
200g of ground pork
200g of chicken breast, ground
2 tablespoons of soy sauce
3 cups of finely chopped cabbage
1 cup of thinly sliced onion
1 tablespoon of garlic
2 tablespoons of saffron
1/4 cup of cornstarch
Chopped green onions
Salt and black pepper to taste
Hot oil for frying
For the sweet and sour sauce
1/4 cup of cornstarch
1/4 cup of white vinegar
1/2 cup of soy sauce
3 tablespoons of ketchup
1 cup of water
Salt to taste
For the dough
4 1/4 cups (500g)
1/2 teaspoon of salt
For the filling
2 tablespoons of oil
200g of ground pork
200g of chicken breast, ground
2 tablespoons of soy sauce
3 cups of finely chopped cabbage
1 cup of thinly sliced onion
1 tablespoon of garlic
2 tablespoons of saffron
1/4 cup of cornstarch
Chopped green onions
Salt and black pepper to taste
Hot oil for frying
For the sweet and sour sauce
1/4 cup of cornstarch
1/4 cup of white vinegar
1/2 cup of soy sauce
3 tablespoons of ketchup
1 cup of water
Salt to taste
Make the dough: Place the flour in a deep bowl, make a depression in the center and add 2 cups of water
Gradually incorporate the water into the flour, mixing until it forms a homogeneous and sticky mass
Cover with a cloth and let it rest for one day
The next day, heat a small non-stick frying pan over low heat, coated with a little oil, until it's warm to the touch
Remove some of the dough and shape it into a thin pancake using your fingers
Cook until lightly browned, flip and cook the other side
Repeat the process until all the dough is used up
Make the filling: In a pan with 1 tablespoon of oil, add the ground pork and soy sauce
Season with black pepper
Fry until golden brown, stirring occasionally to keep the meat loose
Set aside
Sauté for 3 minutes the cabbage and onion in the remaining oil and saffron
In another pan, combine the garlic, soy sauce, and water
Bring to a boil, then reduce heat and simmer
Add the ground pork mixture and stir well
Season with salt and black pepper to taste
Add the chopped green onions
Stuff each pancake and roll it up
Fold the sides inwards with the pointed end facing towards the center
Close the rolls and fry them in hot oil until golden brown
Drain on paper towels
Make the sweet and sour sauce: Dissolve cornstarch in a little water
Add it to a pan with vinegar, soy sauce, ketchup, and salt
Bring to a boil, then reduce heat and simmer
Serve with the rolls
