🥓 Cheesy Ham & Egg Hand Cake Wrap

🧀 Ingredients:

• 1 sheet frozen Chinese hand cake (roti or scallion pancake)

• 2 eggs

• 2 tbsp diced ham sausage

• 1 tbsp pork floss (meat floss)

• 1 tbsp chopped green onion

• 1 slice cheddar cheese

• 1 tbsp ketchup (or tomato sauce)

• Cooking oil

🔪 Instructions:

1. Prepare the Egg Mixture
   In a mixing bowl, add diced ham sausage, pork floss, chopped green onions, and crack in the eggs. Mix until well combined.

2. Cook the Egg Base
   Heat a non-stick pan with a light coating of oil. Pour in the egg mixture and immediately place the frozen hand cake on top before the egg sets.

3. Seal and Flip
   Let the egg cook until it solidifies and adheres to the hand cake. Flip the whole wrap carefully.

4. Add Cheese and Sauce
   Brush a layer of ketchup onto the cooked egg side, then place the cheese slice on top. Fold the wrap in half to enclose the fillings.

5. Crisp and Serve
   Continue frying until the outside is golden brown and crispy. Slice into wedges and enjoy wa

   Make Hand-Grasped Pancake (手抓饼) at home:

   Ingredients

   • 2 cups (250g) all-purpose flour
   • 1/2 teaspoon salt
   • 3/4 cup (180ml) hot water
   • 2 tablespoons vegetable oil (plus extra for cooking)
   • 1/4 cup chopped scallions (optional)
   • 2 tablespoons softened butter or lard (for layering)

   Instructions

   1. Make the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
   • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
   • Cover the dough with a damp cloth and let it rest for 30 minutes.

   2. Prepare the Layers:

   • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
   • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

   3. Create the Layers:

   • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
   • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

   4. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
   • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
   • Repeat with the remaining pancakes, adding more oil as needed.

   5. Serve:

   • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
   • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

   • Premade Pancake dough:

   • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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