Shaobing with meat filling 鲜肉蟹壳黄

【Shaobing with meat filling】
by MaomaoMom

Shaobing (shāo bǐng), is a type of baked, layered flatbread in Chinese cuisine. Shaobing can be made with or without stuffing, and with or without sesame on top. Shaobing contains a variety of stuffings that can be grouped into two main flavors: savory or sweet. I made these with meat filling, very delicious.

 Shaobing with meat filling 鲜肉蟹壳黄
Meal type: Appetizer
Prepare time: 1 hour
Cook time: 25 minutes
Stand time: 2 hours
Level: Medium
Serves: 10 servings


For dough:
1) 1¾ cups all purpose flour (280 g), unsifted;
2) ¾ cup + 4 tsp luckwarm water (200 g), 1 tsp sugar, 1¼ tsp fast rising yeast , 2 tsp all purpose flour;
3) 1 tsp corn oil;
Oil paste:
4) 3/4 cup – 2 tsp unsifted all purpose flour (110g), 5 tbsp corn oil (67g);
5) ½ cup white sesame seeds;
Meat filling:
6) 225g extra lean ground pork;
7 ) 50g peeled banbo shoot, cooked in water for 3 minutes and rinsed and diced;
8 ) 10 dry shrimps soaked in cold water for a few hours;
9) 2 tbsp chopped green onion, 1 tsp minced ginger, 1tbsp corn starch;
10) 1 tbsp light soy sauce,1 tbsp premium soy sauce, 1 tbsp sesame oil, 1/6 tsp white ground pepper, 1/4 tsp sugar, 2/3 tsp salt, ¼ tsp chicken broth mix.


1: Dough: Combine all ingredients of Ingredient 2) in a container, mix well and let it stand for 10 minutes (picture 1 left). Pour this yeast water mixture into the Ingredient 1), combine to form a dough. Add 1 tsp corn oil, knead for a minute (picture 2). Cover with a damp cloth and set aside in a warm place until it doubles in volume.
2: Oil paste: Combine all ingredients of Ingredient 4) in a small container, mix well with a spoon (picture 3), cover and set aside.
3: Meating filling: Rinse soaked dry shrimp (Picture 4) and dice. Combine all ingredients of Ingredient 6) to 10) in a bowl (Picture 5). Stir in one direction with a pair of chopsticks for 3 minutes, until the mixture is sticky (Picture 6). Set aside.
鲜肉蟹壳黄1 Shaobing with meat filling 鲜肉蟹壳黄
4: Chinese flatbread (Shaobing): Rub some corn oil onto both hands and working surface, knead the dough for a few times. Divide into 10 equal portions. Roll out each portion into an oval about 10 cm long, smooth on 1/10 of oil paste (picture 7). Roll from one end to form a cylinder shape (picture 8). Turn 90 deg. press down and roll out into a 4×12 cm rectangle (Picture 9). Fold the bottom third up and the top third down (Picture 10). Turn 90 deg. roll into a rectangle about 12 by 20 cm (picture 11). Then fold from one end to form a short cylinder (picture 12), then roll into a small ball (picture 13). Cover with food wrap while working on the remaining portions.
鲜肉蟹壳黄2 Shaobing with meat filling 鲜肉蟹壳黄
5: Press down the small ball and roll out into a 12-cm circle. Place 2 tbsp filling on top (Picture 14) and seal it (Picture 15). Dip the ball into the sesame seeds (picture 16), take out and turn upside down (sesame side up), press and roll into a 10 cm oval (picture 17). Repeat for the next 9 portions.
6: Preheat the oven to 375F/190C, place Shaobing on parchment paper lined baking sheet (picture 18). Bake for 20-22 minutes until the surface turns golden brown. Broil for 2-3 minutes if needed. Serve warm. Yummy!!

鲜肉蟹壳黄final2 Shaobing with meat filling 鲜肉蟹壳黄
Tips:Leftover Shaobing can be stored in an airtight container in a freezer. Warm in a microwave for 15 seconds and then toast the Shaobing before serving.

pf button big Shaobing with meat filling 鲜肉蟹壳黄

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4 Responses to Shaobing with meat filling 鲜肉蟹壳黄

  1. Agnes Ma says:

    There is a discrepancy between Chines & English version in the oil paste ingredient. Please advise which one should I follow?

  2. Erica says:

    您好毛毛妈,我也是您的粉丝,之前找您的咖喱酥PUFF方子做,很成功,很多酥皮。所以当看到您这个蟹壳黄的方子所描述的怎样杆的过程好像挺像的,但是周末做了以后不成功。之所以说不成功是做出来也ok成型(除了底子有点太厚),但是更大的问题是这个我做出来的成品更像BUN, 就是说不是一层一层酥皮的,而是像面包的内陷(很大的洞但是很密实没有一层层酥皮),我实在想不出来问题出在哪里,是发酵过了吗?但是发酵液就等了2小时呀,这天气很热的。麻烦您给建议下,谢谢!

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