Making Xiànbǐng

Recently Isabelle decided on a whim to make 餡餅 (xiànbǐng) for one of our confinement lunches. First, we made a dough out of just flour and water. Then we formed the dough into a log, sliced it into discs, and rolled each disc out into a circle, trying to keep the center thicker than the edges.

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We spooned some fillingtofu, zucchini, and shallotsinto each wrapper.

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Then we pinched the edges of the wrapper together to form a bao.

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Tada!

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Here are a whole bunch. They reminded me of Georgian ...