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Tuesday, April 19, 2011

Sher Ping Pancakes (Chinese Pan-Cooked Filled Pancake)



A British Chef learns a Chinese recipe in America. A Brazilian-Iranian food blogger publishes it in her Halal blog in America. Is this a sign of globalization or what?



video

Sher Ping Pancakes
Halal-ized from Jamie’s America by Jamie Oliver

Makes 8 pancakes

Dough
3 ¾ cups unbleached all-purpose flour
1 cup water (you may need to add an extra tablespoon)
¼ cup vegetable oil
Sea salt and ground black pepper

Filling
14 oz (about 400g) ground beef
¾ cup finely grated white cabbage
A handful cilantro, finelly chopped
A thumb-sized piece of ginger, peeled and finely grated
¾ cup scallions, trimmed and finely chopped
1 clove garlic, crushed
Sea salt
Cayenne pepper (the original recipe calls for Szechuan pepper but I did with what I had available)

Make the dough
With a fork, mix together the flour, 1 cup of water, vegetable oil, salt and pepper. If needed, add one more tablespoon of water. Knead until smooth and elastic.

Cover the dough with plastic wrap and let rest for a couple of hours.

Make the filling
After the dough has rested for a couple of hours and you are ready to make the pancakes, mix all filling ingredients together in a large bowl, using your hands to really squeeze everything together.

Divide the filling into 8 even balls and set aside.

Make the pancakes
Dust a clean surface with flour and divide the dough into 8 equal balls.

Oil a sheet pan and your hands.

Get one of the pieces and pat it down into a small circle about 4 ¾ inches across and ½ inch thick.

Take one of the filling balls and put in the middle of the dough.

Press filling down with your fingers, making a patty.

Stretch the edges of the dough out, folding them back in over the ground beef (see video).

After you have done this all the way around making sure it is closed, press down on stuffed pancake with your hands. It should be about 1 inch thick and 3 ¼ inches across.

Repeat with the process to make the other 7 pancakes, laying all of them in the oiled sheet pan.

Refrigerate for about 20 minutes.

Oil lightly a large skillet or frying pan and put on medium low heat being careful not to overheat the pan or your pancakes will brown before they are cooked thoroughly.

Put a few pancakes at a time, folded side down.

Gently push on them with a spatula to flatten them until they are about ½ inch thick and 4 inches wide.

After about 6 to 7 minutes (using cast iron skillet, less if using a regular frying pan) turn the pancake over. Push them down lightly one time only and cook for another 6 to 7 minutes until they are golden crisp and the meat is thoroughly cooked.

Serve with soy sauce, Sriracha Hot Chili Sauce and lime.

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