Shaobing are a type of Chinese flatbread, which can be made in a variety of ways, sometimes filled and sometimes not. This version is a street food-style, pan-fried version, stuffed with pork and cabbage.
On the Ingredients
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
- Oyster sauce is an Asian sauce made from cooking down oysters. It is commonly used in savory dishes from China and Southeast Asia. The flavor is sweet and salty, with a very mild fishiness.
- Sesame oil is one of the earliest-known crop-based oils. Sesames were cultivated for oil during the Indus Valley civilization, a Bronze Age civilization in South Asia. Sesame oil comes in regular and toasted varieties. Oil made from uncooked sesame seeds is pale yellow and has a mildly nutty flavor and grain-like aroma. It’s used for frying and during the cooking process. Oil made from toasted sesame seeds is rich, amber in color, and more aromatic. It’s usually added towards the end of the recipe as a flavoring agent.
Pan-Fried Shaobing
Servings
16
servingsPrep time
30
minutesCooking time
20
minutesTotal time
50
minutesShaobing are a type of Chinese flatbread, which can be made in a variety of ways, sometimes filled and sometimes not. This version is a street food-style, pan-fried version, stuffed with pork and cabbage.
Ingredients
3 cup flour
water
1 lb ground pork
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp + 1 tsp sesame oil (separated)
1 tbsp cornstarch or potato starch
1 inch piece of ginger (grated)
1/2 tsp salt
2 scallions (chopped)
1 cup cabbage (shredded)
Directions
- Put the flour into a medium-sized bowl and begin to add water, mixing it with your fingers as you go. You’ll want to use enough water to make a slightly sticky but firm dough (about the consistency of pizza dough).
- Form the dough into a ball and place it in a clean bowl. Cover with a damp cloth.
- Combine the other ingredients (except 2 tbsp of sesame oil) to make the filling.
- Set up a small bowl with your remaining sesame oil next to the dough, the filling, and a clean plate to put the formed shaobing on.
- Grease your hands with the sesame oil and tear off a piece from the dough (about 3 tbsps). Form the dough into a thin circle.
- Scoop about 2 tbsps of the filling into the center of the dough and pinch the sides up over the filling, sealing the shaobing. Set it sealed-side-down on the plate and cover with a damp towel while you form more shaobing.
- Repeat until you run out of ingredients.
- Heat a skillet or non-stick pan over medium-low heat. Grease the pan with some of your sesame oil and place your shaobing in the pan sealed side down. Wait a few seconds and flip the shaobing. Press them with a spatula to make them into a flatbread, about a half-inch thick.
- Cover the pan and cook for 4 minutes, flip the shaobing and cook for another 4 minutes covered. Cool on a wire rack and serve warm.
