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CONG YU BING.

INGREDIENTS (Makes 12 pancakes - serves 4-6) For the dipping sauce: 50g unrefined light muscovado sugar 60ml black rice vinegar 60ml soy sauce 60ml sesame oil 30g peeled fresh ginger, very finely minced Two large cloves fresh garlic, very finely minced One red birds-eye chili, finely chopped (optional) For the dough: 500g plain flour, plus extra for dusting 380ml boiling water For the filling: 50g lard or coconut oil Four teaspoons plain flour One teaspoon ground Szechuan pepper Half a teaspoon Maldon salt Four spring onions, finely shredded A small bunch of chives, finely chopped Extras: Sunflower oil, for frying A few drops of sesame oil, for flavour Four free-range eggs, optional METHOD First, make the dipping sauce: In a small bowl mix the ingredients until they form a smooth vinaigrette-like sauce.

I find it easier to store in a glass jar for ease of shaking.

Set aside while you prepare the dough for the pancakes: Sift the plain flour into the bowl of a mixer fitted with a dough hook.

Set the speed to medium, and pour in the boiling water.

Mix to a soft, glossy dough, then place in a lightly-oiled bowl, cover and leave to rest for 30 minutes.

For the filling: Gently melt the coconut oil or lard and allow it to cool a little.

Whisk in the plain flour, and add the Szechuan pepper and salt.

Now to make up the pancakes: On a well-floured surface, knead the dough for a few seconds to soften it a little.

Roll it out gently with a rolling pin into a loose rectangle about half a centimetre thick.

Brush the dough all over with the coconut oil mixture then sprinkle the spring onion and chives over evenly.

Roll the dough tightly into a firm, neat roll, starting from one of the shorter sides.

Trim the ends and slice carefully into 12 even slices about 2cm thick.

Then, take each slice and set flat on the floured surface.

Roll out into a disc about 10cm in diameter.

To fry the pancakes: Take a frying pan just bigger than each pancake and heat up the oils over medium heat until it reaches about 170oC. Fry the pancakes individually - they should puff up and sizzle gently, and keep them warm in a low oven.

Serve each guest with a couple of pancakes and a fried or poached egg, and drizzle liberally with the sauce.

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Publication:Huddersfield Daily Examiner (Huddersfield, England)
Article Type:Recipe
Date:Jan 11, 2019
Words:402
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