- 270 g flour
- ¾ cup water
- ½ t salt
- For the filling:
- 250 g pork mince
- 1 t ground five-spice powder
- 1 t ground cumin
- ½ t ground cinnamon
- 1 t white pepper
- 3 T sesame oil
- 2 T dark soya sauce
- 5 spring onions, finely chopped
- 2 garlic cloves, finely chopped
- 100 g savoy cabbage, finely shredded, plus extra to garnish
- 2 T rice wine vinegar
- ½ cup canola oil
- For the dipping sauce, mix:
- ⅓ cup soya sauce
- ½ cup teriyaki sauce
- 1 T rice wine vinegar
- 1 T sesame oil
- 1 T sesame seeds, toasted, to garnish
Preheat the oven to 200°C. Mix the flour, water and salt to form a dough. Knead the dough on a floured surface for 15 minutes or until smooth. Place in an oiled bowl, cover with a damp tea towel and set aside for 30 minutes.
To make the filling, mix the pork mince, spices, half the sesame oil, the soya sauce, spring onions and garlic. Mix the shredded cabbage with the remaining sesame oil and rice wine vinegar.
Divide the dough into 8 equal parts. Spread a few drops of canola oil onto your work surface and roll each piece of dough into a rectangle 10–12 cm long.
Spread 3 T mince mixture onto each piece of dough, then place 1 T shredded cabbage on the top part of the dough. Gently roll up the rectangle, ensuring that the filling does not overflow by pinching the sides to form a cylinder. Place the cylinder vertically on the work surface and, with the palm of your hand, squash it to form a thick, round parcel. Heat the remaining canola oil in a wok over a medium heat and fry the buns on each side until golden – this should take about 7 minutes.
Place on a baking tray and finish in the oven for 10 minutes, or until cooked through.
Serve the pancakes with the dipping sauce, extra cabbage and toasted sesame seeds.
Cook's note: Chinese pancakes, or bing, are usually made with dough, rather than batter. There are many versions, usually eaten for lunch, but why tie yourself down? Serve as a starter at your soiree.