- (makes 4)
- 250 grams quality pork mince
- 1 tbs Chinese 5 spice
- 1 tbs minced ginger
- 1 clove garlic
- 1 small spring onion
- 225 grams strong white flour
- 12 mls water
- 1 tps salt flakes
- 1 tbs rapeseed oil
It's the Chinese New Year tomorrow, so the Year of the Sheep is nearly upon us! Why not give these stuffed asian pancakes a try? These street food pancakes are so easy to make, look super impressive and they're great for sharing (if you don't inhale them all yourself!).
These are all the ingredients you need to make these bad boys.
Combine the dough ingredients in a large bowl and sling in some salt to season it. The dough used is not your standard issue pancake mix, it's more a flat bread which will crisp up when you fry it.
Bring everything together and form into a dough ball - this doesn't need a lot of work - a few turns of kneading, then put back into the bowl and leave to rest in the fridge for a 20 minutes.
Next get the filling together - combine all the filling ingredients and then squish the lot together with your hands. At this stage you have to test for seasoning. The best way to do this is rip a piece of the filling and either microwave or poach it, then taste it. This will give you a better idea of what the end result will be, because the filling will steam inside the dough. If more seasoning is required, throw some more in.
When you're happy with the flavour and seasoning, form the mix into 4 parts and set in the fridge to rest.
Next get the dough out of the fridge and dump it onto a well floured worktop.
Divide the dough into four equal parts, then roll flat and as near circular as you can get. You want about 2 mils thick and no more or else you will have a heavy dough.
Plonk the filling into the centre of the dough circles then wrap them up - feel free to trim away any excess.
Keep the pancakes out of the fridge and only start to cook when they are at room temperature - this will ensure even cooking. To cook simple fry in a pan in the tiniest amount of oil - I mean just enough to make the surface of the pan look glossy! When you are frying them, press them down with a fish slice to flatten a little and help the heat get to the filling. This will take about 4-5 minutes per side but cut one of them and check they're properly cooked before eating!
Serve with a wedge of lime and some chilli and ginger soy - done deal!