Taken from Jamie’s America by Jamie Oliver, this recipe calls for bread flour, which I did not use. I used all-purpose with not very good results. The pancake turned out doughy. The inside meaty part was outstanding though!! I will be making this again with the bread flour. We used lime juice, soy sauce and sweet chili sauce as condiments to these tasty little treats. The recipe calls for ground pork, but I used chicken. Jamie Oliver suggests to swap the fillings with pork, chicken or seafood.
For the dough:
3 3/4 cups white bread flour, plus extra for dusting
scant 1 cup water
1/4 cup vegetable oil
Sea salt and freashly ground black pepper
For the filling:
14 oz ground pork, the best quality you can afford
a handful of finely grated white cabbage
a small bunch of fresh cilantro, leaves and stalks finely chopped
a thumb-size piece of root ginger peeled and finely grated
4 scallions, trimmed and finely chopped
1 clove garlic, peeled and finely grated
Freshly ground Szechuan pepper
Sweet chilie or hot chilie sauce
2 limes, cut into wedges
Serves 4 (makes 8 pancakes)
1. Make the dough by mixing the flour, water, vegetable oil, and a bit of pepper, and a pinch of salt with a fork. Then use your hands to knead it until smooth and elastic. Cover it with plastic wrap and let it rest for a couple of hours.
2. When you’re ready to make your pancakes, mix all your filling ingredients together in a large bowl. Use your hands to really scrunch everything together, and season well with a good pinch of salt and Szechuan pepper.
3. Dust a clean surface with flour and cut the dough into 8. Divide your filling into 8 even piles. Oil a sheet pan and your hands. Pick up a piece of dough and create a patty like a mini pizza about 4 3/4 inches across and 1/2 inch thick.
4. Take one of your piles of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back in over the pork mixture. Do this all the wall around and, once closed, press down on the stuffed pancake with your hand. It should be about 1 inch thick and 3 1/4 inches across.
5. Do the same with the other 7 pancakes, then lay them on your oiled sheet pan and put them into the refrigerator for about 20 minutes or so. After that, get a large dry frying pan on a medium heat. Add a tiny drizzle of vegetable oil and lay each pancake, folded side down, in the pan. Gently push down on them with a spatula slice to flatten them slightly. keep doing this until they’re about 1/2 inch thick and about 4 inches wide. Be careful that the pan is not too hot, though, otherwise your pancakes will brown before they’re properly cooked through.
6. After 4 minutes you’ll have a nice golden colour happening, so turn the pancakes over, push them down lightly, and cook them for 4 minutes on the other side. Only push down once on this side. When they’re golden and crisp, the meat should be perfectly cooked, but you can always break one open to check.
7. To serve, pour some chile sauce into one bowl and soy sauce into another. Pop a few wedges of lime on the side for squeezing over, and dunk away in your sauces. These pancakes hit all the right spots!