Xi'an Pork Stuffed Pancakes

Make the dough: combine the flour, water, and 1/2 tsp salt in a mixing bowl. Stir until a rough dough forms, then knead for about 5 minutes until smooth and elastic. Cover with a damp kitchen towel and let it rest while you prepare the filling.

Prepare the fillings in two bowls. In the first bowl, mix the ground pork with the soy sauce, five-spice powder, cumin, sugar, and remaining 1/4 tsp salt until evenly seasoned. In the second bowl, combine the cabbage, scallion, garlic powder, sesame oil, and white pepper.

Divide the rested dough into 8 equal pieces and keep the portions covered so they do not dry out. Lightly oil the work surface and roll one piece into a thin, long rectangle about 4 inches wide.

Spread one-eighth of the pork mixture in a thin layer over the dough, leaving a small border. Place about 2 tbsp of the cabbage mixture near one short end, then roll the dough up tightly into a coil.

Stand the rolled dough upright, then press it down gently into a thick pancake about 3/4 inch thick. Sprinkle the top with sesame seeds and repeat with the remaining dough and filling.