Shandong Vegetable Pancake

Combine all-purpose flour and salt in a large bowl. Gradually add water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let the dough rest for 30 minutes.

While the dough rests, prepare the filling. Thinly slice napa cabbage, then finely chop. Grate carrot. Finely mince scallion and ginger. Rehydrate dried shiitake mushrooms in warm water for 20 minutes, then squeeze out excess water and finely dice the shiitake mushrooms.

In a large bowl, combine the chopped napa cabbage, grated carrot, minced scallion, minced ginger, and diced shiitake mushrooms. Add light soy sauce, Shaoxing wine, and white pepper. Drizzle with sesame oil (for filling) and mix thoroughly until all ingredients are well combined.