Sher Ping Pancakes-these were an absolute hit with everyone!
For the dough;
450g strong White bread flour
225ml water
4tbsp veg or olive oil
For the filling;
400g minced pork
A handful of finely grated white cabbage
A small bunch fresh coriander, leaves and stalks finely chopped
A thumb-sized piece of fresh root Ginger, peeled and finely grated
4 spring onions, trimmed and finely chopped
1 clove of garlic (I used 2), peeled and finely grated
Sea salt
Freshly ground Szechuan pepper (Tesco sells it)
To serve;
Sweet chilli dip
Soy sauce
2 limes cut into wedges
I also did a salad
Make the dough by mixing the flour, water, oil and a pinch of salt together. Knead it until smooth and elastic. Cover with clingfilm and rest it for 2 hours (I didn't do this! I made the dough, covered it, made the filling and then went from there!).
When ready mix all the filling ingrediants in a large bowl. Use your hands to really scrunch it all together and season to taste with Szechuan pepper (I separated the filling and put LOADS of Szechuan pepper in the adults and a bit in the children's).
Dust a clean surface with flour and cut the dough into 8. Divide the filling into 8 equal piles (if you've done the children's seperate, remember which is which
). Oil a tray and your hands. Pick up a piece of dough and create a patty like a mini pizza about 12cm across and 1cm thick (I cheated and used a rolling pin
)
Take one pile of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back in over the pork mixture. Do this all the way round until closed. Once closed, press down on the pancake with your hand.
Do the same with the other 7 pancakes, then lay them on the oiled tray and put them in the fridge for 20 minutes (I didn't do this either, just started cooking them
).
After that get a large dry pan on a medium heat. Add a tiny drizzle of oil and lay each pancake, folded side down, in the pan (I did them 1 at a time). Gently push down on them with a fish slice to flatten them slightly. Keep doing this until they're about 10cm wide and 1cm thick. Be careful not to have the pan too hot otherwise they'll burn before they're cooked through.
Once they're golden brown, turn them over, push down lightly and cook for about 4 minutes on the other side. When they're golden and crisp, the meat should be perfectly cooked-I cut one open to check though.
To serve pour some sweet chilli sauce into a bowl, soy sauce into another bowl (don't allow baby to have soy sauce-too salty) and put some lime wedges on the side for squeezing (or in Seb's case sucking on!) and away you go! I also served them with a green salad.
It sounds like a faff but believe me, these pancakes are sooooooooo worth it!!!!!
