Mini Scallion Ham Cakes (Air-Fried Flaky Pockets)

Ingredients:

• 1 cup chopped ham or sausage

• 1 cup chopped green onions

• 1 tbsp cooking oil

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp five-spice powder

• 1 pack frozen Chinese-style meat pie wrappers or dumpling wrappers

• Black and white sesame seeds (for topping)

Instructions:

1. Make the Filling:
   In a mixing bowl, combine chopped ham, chopped green onions, oil, salt, pepper, and five-spice powder. Mix well until evenly seasoned.

2. Prepare the Wrappers:
   Cut each round meat pie wrapper into 4 equal pieces (or use small squares of dough). Place a spoonful of filling onto each piece.

3. Shape into Cakes:
   Wrap the dough around the filling and shape each piece into a round, flattened cake. Make sure the edges are sealed well.

4. Add Toppings:
   Sprinkle black and white sesame seeds on top for extra flavor and visual appeal.

5. Air Fry:
   Preheat your air fryer to 180°C (356°F). Place the cakes in the basket with some space between them. Air fry for about 15–18 minutes, flipping once halfway through, until golden brown and crispy on both sides. (Note: If using a higher temperature, keep an eye on doneness to avoid burning.)

6. Serve:
   Let cool slightly before serving. Enjoy them hot and crispy on the outside, tender and savory inside!

   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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