I struggled to name this dish actually. Call them ‘filled pancakes’ and it sounds like crepes. Call them ‘patties’ and you think of meat ones. I think I told J they were ‘Chinese dumpling pancakes’ – well they have the same filling as my usual dumplings, wrapped in the same plain flour pancakes I made for my Peking duck. These are very common street food but I’ve never made them before, not knowing how to make the dough. After my Peking duck practices, I’m now quite confident with these dough and whipped these out in no time. Makes 10.
300g pork mince
half a bunch of chinese chives
1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp corn flour
1/2 tsp chicken stock powder
1/2 sesame oil
330g plain flour
240ml hot water
Place plain flour in a bowl. Add hot water gradually to the flour, stirring with a fork as you go.
Keep pouring and mixing with a fork until the mixture starts to get sticky.
Bring the mixture together with your hands. Knead the dough on the countertop until the dough is not sticky anymore, and feels elastic.
Add more flour/water as required (you shouldn’t need to!) It should end up quite smooth and elastic and non-sticky.
Cover with a wet tea towel, and leave to rest for 30 minutes.
Divide the dough into 10 pieces and roll each out slightly, but not too thin. Aim for it to cover the palm of your hand.
Spoon the mince mixture onto the centre of the dough.
Gather the sides in and pinch the end together, with a twisting motion at the top.
Flip the pancake over and flatten.
Fry in medium heat for 4-5 minutes till it is thoroughly cooked.
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