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.
We spooned some filling–tofu, zucchini, and shallots–into each wrapper.
Then we pinched the edges of the wrapper together to form a bao.
Here are a whole bunch. They reminded me of Georgian khinkali.
The bao are smushed, making them 餅 (bǐng), and fried on the stove.
Ready to eat!