Chinese Stuffed Pancake (????)
This is one of several Chinese stuffed pancake recipes, here we use bok choy, shiitake mushrooms and mung bean noodles (like vermicelli), tossed with sesame oil, ginger, garlic and five spice powder, lightly fry them on a non-stick skillet until golden brown outside, and steamy and flavorful inside.
Ingredients
| For making the dough: | |||
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
water
or as needed |
|
| ½ | teaspoon |
salt
|
|
| For the stuffing: | |||
| 1 | pound |
bok choy
finely chopped |
|
| 1 | cup |
mushrooms, shiitake
stems removed and finely chopped |
* |
| 1 | inch |
ginger root
freshly minced |
* |
| 1 | large |
leeks
finely chopped |
* |
| 4 | cloves |
garlic
minced, or to taste |
|
| 1 ½ | ounces |
rice noodles
cooked and well drained, chopped |
|
| ¼ | cup |
vegetable oil
heated up in medium high, seasoned with black pepper |
|
| 2 | tablespoons |
white wine
|
|
| ½ | teaspoon |
hot chili pepper oil
optional |
* |
| 1 | tablespoon |
sesame oil
or to taste |
|
| For the dipping sauce: | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
rice vinegar
|
|
| 1 | tablespoon |
salt
or to taste |
|
| 1 | teaspoon |
soy sauce, sodium reduced
or regular |
|
| 1 | clove |
garlic
minced, or to taste |
|
Directions
For making the dough:
Put flour into a large bowl, adding 2 or 3 tablespoons of water first, and keep stirring with a folk or use your finger to mix.
Add extra water and kneed the flour into a dough, you can add more water as you go.
The dough should be not dry and not hard, a little bit soft.
Cover the dough with a damp towel for about half an hour.
(Alternatively you can use a blender to make the dough)
For making the filling:
Meanwhile, in a large bowl use a folk to combine chopped bok choy, mushrooms, leeks, rice noodles and ginger, garlic together, adding cooked and seasoned vegetable oil, sesame oil, soy sauce and white wine, salt to taste, mixing all these ingredients well.
For making the dumplings (jiao zi):
Arrange dough onto a floured surface, kneed the dough for several times.
Cut the dough into the half, put the other half back into the damp towel.
Shape the dough into a round log, about 8-inch long.
Cut the log evenly into 8 pieces.
Roll every piece into a 6 to 7-inch round wrap with a rolling roll, keep the wraps onto a floured surface to prevent bottom stick.
Arrange the wrap on a floured surface, spoon 2 to 2½ tablespoons of stuffing onto one side of the wrap, the stuffing may look a little bit full.
Then put the other side towards the filling side, try to unfold it, pinch both of the edges together tightly.
Repeat the same steps until finish all of the dough.
Arrange prepared pancakes onto a floured baking sheet or cutting board.
For frying the pancakes:
Heat 1 teaspoon of oil on a large nonskillet in medium high until oil is hot, then turn the temperature into low.
Put the pancakes into skillet, 3 or 4 pancakes at once, cooking until the bottom is golden brown, about 5 minutes.
Then turn over, go on cooking, for another 5 minutes, until the other side is golden brown.
Repeat the steps until all the pancakes are cooked.
For making the dipping sauce:
Combine vinegar, soy sauce and minced garlic into a small bowl, mix well.
Divide onto 4 plates, if it is not enough, you can always add more vinegar or soy sauce as needed.
Serve pancakes with the dipping sauce.
Nutrition Facts
Serving Size 319g (11.3 oz)
