🔎 Full written recipe: redhousespice.com/chinese-mea... ⭐ Ingredients: - For the dough 300g (2½ cup) all-purpose flour, aka plain flour 120g (½ cup) hot water 45g (3 tbsp) room temperature water 2 tbsp neutral cooking oil, plus extra for coating - For the filling 300g (11 oz) ground pork, or beef/lamb 6 stalks scallions, finely chopped 1 tbsp minced ginger 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tsp sesame oil ¼ tsp ground Sichuan pepper, or five-spice ¼ tsp ground white pepper 4 tbsp water, or unsalted stock - For pan-frying Neutral cooking oil

@Ztuber564

4 ай бұрын

Do you dip these in sauce or anything?

@redhousespice

4 ай бұрын

@@Ztuber564 They are delicious on their own. You can dip them in a little Chinese chili oil if you fancy an extra kick.

Thank you very much for sharing your recipe,my Chinese boss like it very much.watching from Philippines

Ok, now i'm confused. I always thought jian bing was prepared using a fermented crepe batter that was cooked to order on a plancha then folded over the filling as a grab n go street food. The version you do in this vid is totally differentvfrom that, and seeme more akin to a stuffed indian pan bread like [corrected] Paratha. Is the difference just a matter of regional variations on the theme, or did I learn a different dish/technique and get the names mixed up ? Thanks in advance if you're inclined to answer. Appreciation and +1 ❤ P.s. I havent made paratha in a while and im sure ill like this too since it seems similar (albeit stuffed flat rather than fabricated like a pinwheel before being flattened). I'll give it a try soon.

@Shabei09

4 ай бұрын

This is a xian bing, not a jian bing. Your impression of jian bing is correct, but this is a different dish.

@RovingPunster

4 ай бұрын

@@Shabei09 Ah so they're actually different dishes, not just different dialectic spellings of the same dish. Got it. My mistake for assuming the latter. Thank you for explaining. 🫠

Are you from China? Which province r u from

YESSSSSS🎉