Tofu, Shiitake & Bok Choy Pancakes (Xian Bing)

Ginny Grant

Makes

12

Preparation

30 mins

Cook

15 mins

Rest

30 mins

Ingredients

DOUGH
450g plain flour
¾ teaspoon salt
2 tablespoons coconut oil, melted
150ml boiling water
50ml cold water
FIVE-SPICE SALT
1 tablespoon sea salt flakes
½ teaspoon five-spice powder
TOFU FILLING
1 tablespoon vegetable oil
200g fresh shiitake, stems removed, finely chopped
2 cloves garlic, finely chopped
3cm piece ginger, finely chopped
2 teaspoons soy sauce
300g silken tofu, crumbled
2 spring onions, finely chopped
2 bok choy, chopped
sesame oil for brushing
oil for frying
BLACK VINEGAR, PEANUT & CHILLI OIL DIPPING SAUCE
2 tablespoons crunchy peanut butter
3-4 tablespoons black vinegar
2 tablespoons hoisin sauce
2-4 tablespoons chilli oil and sediment

NOTE:

These are best cooked not long after making but can be reheated in a warm oven, frying pan or sandwich press.
As an alternative you can use the filling in either spring roll sheets (follow packet directions) or in dampened rice paper sheets. Wrap with filling into a rectangle, then wrap again with another sheet. Panfry for 2-3 minute until golden.

For these chewy but crunchy xian bing – Chinese-style stuffed pancakes – the unyeasted bread is quick to make and by the time the dough has rested the filling is ready to go.

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Instructions

1.DOUGH
2.In a bowl, mix the flour, salt, coconut oil and boiling water together until it comes together in a shaggy mix.
3.Add the cold water, then knead on a bench for 5 minutes.
4.Put into an oiled bowl, cover and set aside to rest for 30 minutes.
5.FIVE-SPICE SALT
6.Combine all ingredients and set aside.
7.TOFU FILLING
8.Heat the oil and fry the shiitake until golden.
9.Add the garlic and ginger and cook for a few minutes, then add the soy sauce and set aside to cool.
10.Add the tofu, spring onions and bok choy.
11.Season with some of the five-spice salt and set aside.
12.BLACK VINEGAR, PEANUT & CHILLI OIL DIPPING SAUCE
13.Whisk all the ingredients in a bowl, loosening to a dipping consistency with a little water.
14.TO MAKE THE PANCAKES
15.Divide the dough into 12 pieces.
16.Roll each piece into a 16-18cm round with a thickness of 2-3mm.
17.Brush each piece with a little sesame oil then put a spoonful of filling into the middle of each round.
18.Bring two opposite edges into the middle and pinch to seal. Repeat until all the edges are sealed in the middle. Press lightly with your hand or a rolling pin.
19.Put onto baking paper while you make the rest.
20.Don’t worry if you get a few holes in the dough, it should hold together in the pan.
21.Put 1cm of oil in a frying pan and heat over a high heat.
22.When hot, add the pancakes then lower the heat and fry for 3-4 minutes on each side (you will need to do this in batches).
23.Transfer to a rack to cool slightly.
24.Serve warm with extra five spice salt and the dipping sauce.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings

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