How to cook Chinese Half Moon (Fried) Pancakes
Welcome to my Asian 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 Asian/Chinese recipes.
Ingredients:
For stuffing:
450g Cabbage (thinly sliced)
150g Celery (cut into 1cm pieces)
250g Minced Pork
2 Spring Onions (finely chopped)
10g Ginger (finely chopped)
1 Tsp Ground Sichuan Pepper
1 Tbsp Dark Soy Sauce
2 Tbsp Oil
Salt to Taste
For the dough:
500g Plain Flour
300ml Warm Water (warm to touch but does not feel hot)
Method:
1. Place the flour in a mixing bowl, gradually add the water and mix, then knead into a smooth dough. Cover and leave to rest for an hour
2. Meanwhile, prepare the stuffing by boil 2 litres of water in a large pan
3. Place the celery into the boiling water, blanch for a minute
4. Remove celery from pan into a colander but keep the water boiling in the pan
5. Place celery under cold running water for a minute, leave to drain
6. Place the cabbage into the boiling water and blanch for 2 minutes, remove from pan into a calander
7. Place cabbage under cold running water for 2 minutes, leave to drain
8. Place the celery into a food processor, process for 30 seconds, remove into a bowl
9. Place the cabbage into the processer and process for 2 minutes, remove into a bowl
10. Knead the dough for 2 minutes, cover and leave to rest for another 30 minutes
11. In a large mixing bowl, place the pork mince, the ginger, spring onions, Sichuan pepper, soy sauce, oil and pinch of salt. Mix all ingredients together well
12. Squeeze out excess water from celery and cabbage, and then add the them into the mixture and mix well
13. Divide the dough into 2 equal size pieces, leave on piece covered in the bowl
14. Lightly dust the worksurface with flour, make a hole in the middle of the other piece of the dough, then work it into a long sausage shape
15. Divide this into 12 equal sized pieces, then each piece into a thin pancake using a rolling pin
16. Take 1 big Tbsp of the mixture and place onto the middle pancake, fold into a half moon shape, press the edges firmly and seal, then gently press on it to flatten. Repeat with the remaining dough
17. Heat 1 Tbsp of oil in a frying pan between low & medium heat
18. Place the half moon pancakes in the pan – leave a small gap in between. Fry each side for 2 minutes – turning half way through cooking – do this in batches
19. Once the pancakes are golden brown and bloating, remove into large container and keep warm
20. Serve with a vegetarian soup or with garlic, vinegar and light soy sauce dipping
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