Shaobing, Chinese beef-filled flatbread
Souped Up Recipes · ♥ 5.1K likes · 155.7K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g plain flour
- ½ tsp salt
- warm water
Mix the plain flour with half a teaspoon of salt, add warm water, mix and knead until it comes together into a dough. Cover and rest 30 minutes.
- ground beef
- 1 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp five spice
- 1 tsp chicken powder
- ¼ tsp salt
Marinate the ground beef with the cooking wine, soy sauce, sesame oil, five spice, chicken powder and salt, mixing until the beef absorbs the liquid and feels smooth.
- ⅓ cup chopped onion
- ¼ cup cilantro
- ¼ cup scallion
- 2 tsp ground ginger
Combine the beef with the chopped onion, cilantro, scallion and ground ginger and set aside 30 minutes.
Adding the vegetables
For the glaze, combine the diced spring onion, flour, Sichuan peppercorn powder and white pepper in a bowl.
The hot-oil glaze
- 2 tbsp diced spring onion
- 1½ tbsp flour
- 2 tsp Sichuan peppercorn powder
- 2 tsp white pepper
- oil
Heat oil as hot as possible and pour it immediately over the glaze mixture.
Roll the rested dough into a long even strip and cut it into 12 pieces of about 35 grams each.
Dividing the dough
Brush glaze onto a piece, roll and flatten it by hand, then roll it out with a rolling pin to about 25 cm long and 13 cm wide.
Rolling out and filling
Brush glaze on one side, spread a little more than a tablespoon of filling over it, leaving the edges clear.
Fold the edge over, roll it up from one side, wrap the end underneath, and press down gently to about half an inch thick and 10 cm across.
- sesame seeds
- vegetable oil
Put enough vegetable oil in the pan to cover the bottom, lay the buns in sesame side up and fry on low heat five minutes.