China · Home-style
Hand-Grabbed Pancake
Crisp outside and chewy within, with layers you can pull apart, made from a half-scalded dough. Rolled around egg, vegetables and ham, it is the breakfast that asks the least of a cook.
The dough is part scalded with boiling water and part mixed with cold water, which is what gives the pancake its flaky layers and its slight chew. It is a northern street breakfast, sold rolled around egg and lettuce and eaten on the run. Resting the dough before frying is not optional, since that is when the gluten relaxes and the layers separate.
Ingredients
- flour200 g
- boiling water100 ml
- cold water50 ml
- cooking oil15 ml
- salt3 g
- egg1 pieces
- lettuce30 g
- ham30 g
- cheese slice1 pieces
Directions
- 1
Put the flour in a bowl, pour over the boiling water and stir to flaky crumbs, then add the cold water and knead to a smooth dough. Cover with a damp cloth and rest for twenty minutes.
- 2
Divide the dough into pieces of about 100g, roll them into balls and roll each out into a thin sheet.
- 3
Brush the surface evenly with oil, sprinkle with salt, roll into a snail shape and rest for ten minutes.
- 4
Roll the dough out again into a thin, evenly thick pancake.
- 5
Pour oil into a hot pan and fry over low heat until both sides are golden and blistered.
- 6
Lay a fried egg, lettuce, ham and a slice of cheese onto the pancake, then roll it up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.