【Pan fried meat pancakes】
MaomaoDad and I were graduated from the same university for our undergraduate studies, we even eated in the same canteen for three years, but didn’t know each back other then (80’s). Although the canteen food was not all that great, but the fried meat pancakes sold during the dinner time were delicious. So, I created this recipe today to share with my old friends from Nanjing University.
Prepare time: 40 minutes
Cook time: 30 minutes
Serves: 8 servings
1) 2 cups unsifted and packed all purpose flour (320 g), ½ cup boiling water (120g), 1/2 cup cold water (120g);
2) 1 tsp corn oil or vegetable oil;
3) 200 g extra lean ground pork;
4) 4 green onions, roots removed, rinsed and chopped;
5) 1/4 tsp salt, ¼ tsp sugar, 1 tbsp sesame oil, 1/6 tsp chicken broth mix, 1/6 tsp thirteen spice powder or white pepper powder, 1 tbsp corn starch,
6: 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp premium soy sauce;
7) 4 tbsp water (60g);
8) corn or vegetable oil for pan frying;
1: Dough: Place 2 cup flour in a medium sized bowl. Stir in 120g boiling water (Picture 1), and continue to stir while add 120 g cold water until form a sticky dough. Add 1 tsp corn oil (Picture 2), knead the dough for a minute until it forms a smooth ball (Picture 3). Cover with a damp cloth and let it stand for 30 minutes.
2: Meat filling: Combine all ingredients of Ingredient 3) to 6) in a bowl (Picture 4) and stir in one direction for 2 minutes with a pair of chop stickers, add 4 tbsp cold water and continue stir until the mixture is sticky (Picture 5).
3: Gently knead dough a few times then divide into 8 equal portions (Picture 6). Shape each into a ball and press down, roll out into an 20 cm circle (Picture 7). Place 1/8 meat filling evenly on top half of a wrapper (Picture 8). Fold up and pinch together to seal (Picture 9). Repeat to finish the rest of dough and filling.
4: Non-stick sauté pan on medium heat, add 3 tbsp oil. When oil is warm, place two pancakes in the pan (Picture 10) and cook for 3-5 minute one side until golden, turn over cook the other side until crispy and golden. Repeat for the rest of pancakes.
5: Remove the pancakes from the pan, drain with paper towel to remove excess oil. Cut and serve immediately.