Start with the filling.
Fry the chopped onion and garlic in a little oil; add the minced pork, loosely forked, and the finely chopped vegetables.
Fry together for a few minutes, then add pepper, salt, ketchup and monosodium glutamate and cook the mixture for 8 to 10 minutes longer, stirring constantly.
The vegetables should be cooked but still a little crisp and most of the liquid should havp evaporated.
Make a pancake batter from the flour, eggs, water and salt.
In a large frying pan make thin but firm pancakes, cooking them on one side only.
When the upper side is practically set, slide the pancake onto a plate.
Place a generous amount of the filling in the center and fold up the ends and then the sides, making an oblong.
Do this as quickly as possible, while the pancakes are still supple.
Close the edges with the flour and water mixture, making sure that the filling will not drop out.
Dip the oblongs in the flour and water batter and deep fry them in hot oil until crisp and golden brown.