Anhui Spring Pastry Platter

Mix flour and salt in a bowl. Gradually add warm water and 2 tablespoons oil, knead into a smooth dough. Cover and rest for 20 minutes.

For the filling: combine ground pork, soy sauce, ginger, sesame oil, white pepper, and dried shrimp (if using). Mix well and set aside.

Divide dough into 8 equal portions. Roll each into a thin rectangle, brush with oil, sprinkle with chopped scallions.

For scallion pancakes: roll up the dough tightly into a cylinder, then coil into a spiral. Flatten and roll out into a 4-inch circle.

For meat pies: place a spoonful of filling in the center of a dough circle, fold edges to seal, and flatten gently.

Heat a non-stick pan over medium heat with a little oil. Cook pastries 3-4 minutes per side until golden brown and crispy.

Serve hot, optionally with soy-vinegar dipping sauce.