【Chinese Pancakes with Ground Pork and Sauerkraut】
Features:
1. This is a frequently used technique to make various Chinese pancakes.
2. Scalded flour is softer than cold mixed dough.
3. This dish includes the following skills: flour scalding, marinating, Reconstituting, dough sheeting, wrapping, and pan-frying.
Level: medium
Total: 60 min
Prep: 45 min
Cook: 15 min
Yield: 12 Chinese pancakes
Tools:
cleaver, cutting board, frying pan, spatula, rolling pin, spoon, bowls, plate
Ingredients
For dough：
all-purpose flour 2 cups 250g, hot water 1 cup 237g, salad oil 1 tbsp 10g
For marinating:
ground pork 10 oz 300g
Salt ¾ tsp 4.5g, powdered pepper ½ tsp 0.5g, soy sauce 3 tsp 15g, cooking wine 1 tsp 5g, sugar 1 ½ tsp 6g, cornstarch 3 tsp 7.5g
Reconstituting:
Infusion 3 tbsp 45g = fresh ginger 2-3 slices, green onion 1 strand, water 3 tbsp 45g
For filling:
ground pork listed above
sauerkraut 1 cup 100g, salad oil 1tbsp 10g
For Pan Frying:
oil for brushing 2 tbsp 20g, water 2 tbsp 30g each load
Directions
Dough:
1. Bring water 1 cup 237g into a broil.
2. Put flour in a large bowl. Make a well in flour. Add hot water 70°F – 90°F 158°C – 194°C. Mix to form flakes.
3. Briefly knead to form a ball.
4. Add oil 1 tbsp 15g to the dough; knead until oil is absorbed by the dough.
5. Cover the dough. Let the dough rest 30 min.
Preparing filling:
1. Make infusion:
Add water to green onion and ginger. Rub and squeeze the ginger and green onion to get infusion. Discard ginger and green onion.
2. Cut sauerkraut into small pieces.
3. Marinating: Put ground pork in a medium bowl. Add marinating group, mix well.
4. Reconstituting: Add infusion, 1/3 at a time, toss, and whisk and / or throw meat at the bottom of the bowl to get meat emulsified.
5. Add sauerkraut and oil to pork and mix well.
Making Pancakes:
1. Get a piece of dough about a walnut size or a little bit larger. Fold to smooth. Rolls crosswise, and then spin with one hand, roll with the other hand to form a wrapper.
2. Wrap the pancakes:
Place 2 spoonful of fillings in the middle of wrapper. Use both hands to work the dough into a cup.
Place the dough cup on cutting board, turning it to close the opening, bringing up the edge with your thumb, index finger and middle finger, secure the filling with the other thumb.
Roll gently, or simply press the wrapped dough in frying pan to form a pan cake.
Pan-frying:
1. Pre heat a pan over low heat 10 seconds.
2. Brush oil to coat the bottom of the pan. Lay the pancakes and panfry. Turn over to get golden on both sides.
3. Add water 2 tbsp 30g, cover the pan, and cook under medium heat until water disappears.
4. Uncover; continue pan-frying both sides over low heat 3 seconds each side so the wrappers turn crispy again. Serve warm.
Original of the video here
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