Ingredients
Flour, napa cabbage, and onion, each to taste.
Seasonings
Salt, chicken bouillon, and vegetable oil, all to taste.
Instructions
1. Add a pinch of salt to the flour, then gradually mix in cold water to form a dough. Knead and slap the dough against the work surface for a moment, then cover and let it rest for 8 minutes.
2. On a lightly floured work surface, roll out the rested dough, brush with oil, add the cabbage and onion, sprinkle with salt and chicken bouillon, then fold the dough over the filling and press into a flat cake. Place in a non-stick pan, cook until the bottom is set, flip, brush with oil, and cook until both sides are golden brown and cooked through.