HaoChi 好吃Spring Pancake with Assorted Vegetables
春饼卷菜
Spring Pancake with Assorted Vegetables — a Northern Chinese Snack Chinese recipe, ready in about 45 minutes. Step-by-step instructions with photos.
Total time: 45 min Yield: 4 servings Cuisine: Northern Chinese Snack Category: Chinese home cooking Quick & EasyVegetarian
Ingredients
- all-purpose flour
- boiling water
- carrot, julienned
- bean sprouts, rinsed
- scallion, finely sliced
Instructions
- In a large bowl, pour boiling water into flour in two batches. Stir with chopsticks until shaggy clumps form, then knead by hand for 3 minutes until smooth and elastic. (Dough forms a single cohesive ball with no dry bits)
- Cover dough with a damp cloth and rest at room temperature for 30 minutes. Meanwhile, blanch carrot and bean sprouts separately in salted boiling water for 30 seconds each; drain and cool completely.
- Divide rested dough into 8 equal pieces. Roll each into a 15-cm (6-inch) round. Stack two rounds, brush top with neutral oil, then roll again into one thin 20-cm (8-inch) pancake.
- Cook stacked pancakes in a dry nonstick skillet over medium heat for 45 seconds per side, flipping once, until pale golden and puffed slightly.
- Peel apart warm pancakes into two layers. Fill each with carrot, bean sprouts, scallions, and a pinch of white pepper. Roll tightly like a burrito and serve immediately. (Pancakes remain soft and pliable, not brittle)
