Beijing Cloth Bag Pancakes (Daolian Huoshao)
A traditional Beijing snack shaped like a money pouch, with a crispy golden crust and juicy pork filling. One bite and you're hooked.
Ingredients
12 items- All-purpose flour 300g
- Warm water 180ml
- Ground pork 300g
- Spring onions 2
- Ginger 10g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Sesame oil 1 tbsp
- Vegetable oil as needed
- Water 1/2 cup
Nutrition
Steps （8 steps）
Add warm water to flour, stir with chopsticks into flakes, then knead into a smooth dough. Cover with plastic wrap and rest for 20 minutes.
Combine ground pork with minced spring onion, ginger, light and dark soy sauce, salt, white pepper, and sesame oil. Stir in one direction until firm.
Roll rested dough into a long log, divide into 20 pieces (25g each). Roll each into an oval sheet, 10cm in diameter.
Place a spoonful (about 15g) of filling in the center of a wrapper. Fold in half, pinch edges tight, then fold the two ends toward the center and pinch to seal into a money pouch shape.
Heat a non-stick pan over medium heat, add oil. Place the pancakes in a single layer, not touching. Fry for 2 minutes until bottom is golden.
Pour 1/2 cup water along the side of the pan. Immediately cover with lid and steam over medium heat for 8 minutes, until water is almost evaporated.
Remove lid, flip pancakes and cook another 2 minutes until both sides are golden and crispy. A light press with the spatula should produce a crisp sound.
Transfer to a plate, sprinkle with chopped scallions or toasted sesame seeds. Serve hot for best texture.
Tips
Using warm water makes the dough soft and elastic. Always cover when steaming to keep the filling juicy. For extra crispiness, drizzle a little oil during pan-frying.
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