This hearty, crispy dim sum originated from the dusty region of Shanxi, west of Beijing. Shanxi is a rugged place—mostly dry, sparse and rural. This country-style dim sum is a filling snack for the farmers in Shanxi’s unforgiving climate. We added some spice, reduced its size, and tried to bring out the crispness of the oil-based dough while maintaining its humble country character.
Seaweed1sheet, cut into fine strips
Cooking oil50ml (1⅔fl oz)
Prepare braised meat. Cut meat into 10-cm (4-in) strips. Bring a pot of water to the boil and blanch meat for 2 minutes. Drain and rinse under running water.
In a separate pot, heat cooking oil over low heat. Add rock sugar and caramelise until completely melted and golden brown in colour. Add water, soy sauce, salt and cooking wine. Skim off scum that rises to the surface. Place herbs and spices in a cheesecloth bag and add to pot. Add spring onions, ginger and meat. Cover pot and leave to cook for about 3 hours or until meat is tender.
Leave meat to cool before mincing it finely for the pancake. The braising sauce can be frozen along with excess meat and can keep for up to a week.
Prepare pancake dough. Combine ingredients and knead into a dough. Set aside. Prepare filling. Combine ingredients for filling in a bowl and mix well. Set aside.
Roll pancake dough out into a thin 40 × 20-cm (16 x 8-in) rectangular sheet. Spread filling onto the centre in a rectangular shape. Fold the long edges of dough to meet at the centre, then do the same with remaining two edges. Fold dough into half for one final time to make 4 layers.
Preheat an electric pan to 180°C (350°F) or a conventional frying pan over low heat. Add a little oil and sear pancake for about 10 minutes until golden on both sides. Remove and cut into 6 even pieces.
Arrange pancake on a serving plate with seaweed. Serve immediately.