Chinese Traditional Stuffed Pancakes | Chinese Style Recipe
Learn how to make Chinese stuffed pancakes
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Minced Pork
200g Plain Flour
100ml Warm Water
3 Celery Sticks
Quarter Small Cabbage
2 Spring Onions
½cm Ginger
1 Tbsp Soy Sauce
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Combine the flour and water in mixing bowl to form a smooth dough.
2. Cover the bowl and let it rest in a warm area for an hour.
3. Finely chop the ginger and spring onions
4. Place minced pork in a mixing bowl. Add spring onions, ginger, salt, soy sauce, ground red pepper and 1 Tbsp oil. Mix well
5. Roughly slice the celery and cabbage
6. Boil 2 litres water in a large saucepan
7. Place celery in the boiling water and blanch for 1 minute
8. Remove from water, place under cold running water for 2 minutes and drain.
9. Place cabbage into the water and blanch for 1 minute
10. Remove from water, place under cold running water for 2 minutes and drain
11. Place the celery in a food processor and blend for 2 minutes until fine.
12. Now, place the cabbage in the food processor and blend for 2 minutes until fine.
13. Squeeze out excess water from the celery and cabbage, place both into the meat mixture and mix well.
14. Take the dough out of the bowl onto a work surface dusted with flour.
15. Roll the dough into a thick sausage shape.
16. Divide into 6 - 8 equal sections, dust and press so they are flat.
17. Roll each section with a rolling pin into about 3mm thick wrap.
18. Lay the wrap in the palm of your hand, place 1 Tbsp of the mixture in the centre of each wrap
19. With other use your fingers of the free hand, Pinch and fold the wrap all the way around – ensure it’s sealed completely
20. Heat 1 Tbsp oil in the frying pan over medium heat.
21. Take one stuffed dough and flatten carefully with both of your hand into pancakes
22. Place pancakes in the frying pan in batches and fry for 3 minutes each side until golden
23. Remove from pan onto a dish and serve
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Chinese Traditional Stuffed Pancakes - Chinese Style Cooking Recipe
Chinese Traditional Stuffed Pancakes - Chinese Style Cooking Recipe
Welcome to Xiao's Chinese Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Minced Pork
200g Plain Flour
100ml Warm Water
3 Celery Sticks
Quarter Small Cabbage
2 Spring Onions
½cm Ginger
1 Tbsp Soy Sauce
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Combine the flour and water in mixing bowl to form a smooth dough.
2. Cover the bowl and let it rest in a warm area for an hour.
3. Finely chop the ginger and spring onions
4. Place minced pork in a mixing bowl. Add spring onions, ginger, salt, soy sauce, ground red pepper and 1 Tbsp oil. Mix well
5. Roughly slice the celery and cabbage
6. Boil 2 litres water in a large saucepan
7. Place celery in the boiling water and blanch for 1 minute
8. Remove from water, place under cold running water for 2 minutes and drain.
9. Place cabbage into the water and blanch for 1 minute
10. Remove from water, place under cold running water for 2 minutes and drain
11. Place the celery in a food processor and blend for 2 minutes until fine.
12. Now, place the cabbage in the food processor and blend for 2 minutes until fine.
13. Squeeze out excess water from the celery and cabbage, place both into the meat mixture and mix well.
14. Take the dough out of the bowl onto a work surface dusted with flour.
15. Roll the dough into a thick sausage shape.
16. Divide into 6 - 8 equal sections, dust and press so they are flat.
17. Roll each section with a rolling pin into about 3mm thick wrap.
18. Lay the wrap in the palm of your hand, place 1 Tbsp of the mixture in the centre of each wrap
19. With other use your fingers of the free hand, Pinch and fold the wrap all the way around – ensure it’s sealed completely
20. Heat 1 Tbsp oil in the frying pan over medium heat.
21. Take one stuffed dough and flatten carefully with both of your hand into pancakes
22. Place pancakes in the frying pan in batches and fry for 3 minutes each side until golden
23. Remove from pan onto a dish and serve
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Sichuan spicy beef pancakes (军屯锅盔)
Guokui! An absolutely classic snack throughout China, in this video we'll teach you a classic mala spicy beef version from Sichuan.
0:00 - Wait, I thought Guokui was something else?
2:24 - Making the Dough
4:20 - Making the Yousu
5:15 - Making the Spicy Beef
6:30 - Portioning and Wrapping
10:00 - Frying
11:19 - How to Devour
INGREDIENTS
For the toasted Sichuan peppercorn powder:
* Sichuan peppercorns (花椒), 1 tbsp
For the dough:
* AP flour (中筋面粉), 300g
* Salt, 1/4 tsp
* Instant dry yeast (即发干酵母), 1/8 tsp or 0.3g
* Room temperature water, 30g
* Hot water (70C), 150
* Caiziyou (菜籽油), extra virgin rapeseed oil (菜籽油), 18g
For the Yousu:
* AP flour (中筋面粉), 42g
* Salt, 1/2 tsp
* Five spice powder (五香粉), 1 tsp
* Toasted Sichuan peppercorn powder (花椒粉), 1 tsp
* Caiziyou (菜籽油), or lard (猪油), 42g
For the Beef Filling:
* Minced beef (牛肉末), 90g
* Ginger (姜), 10g
* Spicy chili powder (辣椒面), 1 tbsp
* Huajiao Sichuan peppercorn powder (花椒粉), 4 tsp
* Doubanjiang fermented spicy chili paste (红油豆瓣酱), 5g
* Salt, 1/8 tsp
* Sugar, 1 tsp
* MSG (味精), 1/4 tsp
* Chicken bouillon powder (鸡精), 1/4 tsp
* Light soy sauce (生抽), 2 tsp
* Liaojiu aka Shaoxing wine (料酒), 2 tsp
PROCESS
*For the dough*:
Add in salt on one side, yeast on the other side, add in room temp water aiming at the yeast, form into small flour ball, take it out.
Add in the hot water, aiming at dry bits, then add in caiziyou rapeseed oil.
Start kneading in the bowl, when it’s not hot to the touch, add back in the yeast and flour mixture ball, knead it together for about 5-6 minutes.
Cover the dough with enough oil to coat the surface to prevent drying out. Cover and let it raise/rest for half an hour. Our ambient temperature is 30C, if your room temp is below 23/24C, let it raise for one hour.
Put it in the fridge after the resting time’s up.
When the dough is resting, prep the other ingredients.
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*For the Sichuan peppercorn powder*:
To a dry wok, toast the 1 tbsp Huajiao Sichuan peppercorn kernels on low flame till you can see oil splotches. Take it out and pound it into a fine powder.
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*For the Yousu*:
Put the flour in a heat proof bowl, add in all the seasonings, heat oil up to 180C, pour the oil into the flour and quickly mix it well. Be careful, the bowl will be hot.
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*For the Beef filling*:
Put the minced beef, ginger, spices, and spicy broad bean paste onto the chopping board and mince it together into a paste, about 10 minutes.
When it’s pasty, put in a bowl and add in all the remaining seasoning, mix well.
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Wrapping:
Take the dough out from the fridge, punch a hole at the center, divide it into 6 even log pieces, about 80-85g.
Keep the logs in the covered bowl, take one out, flatten it with your palm, then start rolling it out in both directions.
When it’s about 50cm (20 inch) long, gently take one end, put it over one end of your rolling pin, lift it up and slap it on the work surface, slap once or twice and repeat on the other end, the finishing strip should be about 1mm thick.
Take 1/6 of the yousu and smear into one thin layer, leave about 10cm on one end.
Take 1/6 of the beef filling, smear it evenly, be careful not to tear the dough, leave same space as yousu.
Take the end with yousu and filling, fold up a 4cm layer over, repeat with each fold about 3-4cm wide.
When reaching the end with no fillings, start rolling it at an angle, tuck the remaining dough over one end of the log, twist the log, and guide the strip to “cover” that end of the log.
Once there’s only ~5cm strip left in hand, twist it like you’re forming a noodle, gently pinch that “noodle-y” string onto the pancake, forming a simple swirl on one end of the log.
Gently press the still opened side of the log into a bowl of untoasted sesame seeds to seal.
Put the wrapped log back into the bag to prevent drying out, let it rest for 10 minutes, work through the remaining dough.
---
*Frying*:
After resting, take out the pancake logs for frying, put on a work surface, sesame side facing up, flatten with palm to a thick disc. Use a rolling pin to roll out a couple times in one direction, twist the disc 90 degree, roll it out a couple times again, repeatedly roll it til it’s ~15cm in diameter.
Use one end of the rolling pin to press along the edge of the pancake to thin out if you want crispy edge.
Heat a dry pan to 130C, place the pancake sesame facing down, roast for 1 minute, flip and roast the other side for the same time. Remember to swirl for even heating.
Add enough oil, about half way up the pancake, turn heat to medium low (oil temp ~120-130C).
Slowly fry the pancake, swirl it from time to time, and flip every minute or so to fry it evenly.
When lightly golden brown, take out and put vertically into a tray lined with paper towel. (Optionally further bake it in an 170C oven for ~3 minutes to expel oil)
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