Shou Zhua Bing (Crispy Chinese Pancakes)

Method11 steps

1. 1

   Step 1: Put the 3 tbsp roux oil in a small saucepan over low heat. Add the whole white parts of the 4 scallions, the 3 star anise and 1 tbsp Sichuan peppercorns. Cook gently for about 10 minutes until fragrant, watching so the aromatics do not burn.

   Infuse the roux oil · 10 minUses 3 tbsp oil, for the flavored roux · White parts of 4 scallions, left whole · 3 star anise · 1 tablespoon Sichuan peppercorns

   
2. 2

   Step 2: Remove the whole scallion whites, star anise and Sichuan peppercorns from the flavored oil in step 1. Stir the 3 tbsp roux flour and ⅛ tsp five-spice powder into the oil to make a thin paste. Set this roux aside to cool completely while you make the dough.

   Uses Infused oil only, excluding the removed whole aromatics · 3 tbsp all-purpose flour, for the roux · 1/8 teaspoon five-spice powder

   
3. 3

   Step 3: Combine the 2½ cups dough flour and ½ tsp salt in a mixing bowl. Make a well and mix in the ¼ cup boiling water with a fork or chopsticks. Gradually add the ¾ cup cold water, then knead into a smooth dough ball. Cover with a clean damp cloth and rest for 30 minutes.

   Rest the dough · 30 minUses 2½ cups all-purpose flour, for the dough · 1/2 teaspoon salt · ¼ cup boiling water, for the dough · ¾ cup cold water, for the dough · Clean water, enough to dampen the dough-covering cloth

   
4. 4

   Step 4: Divide the rested dough from step 3 into 4–8 equal pieces, according to the pancake size you want. Lightly oil a clean work surface. Roll one piece into a long rope, then roll it flat with a rolling pin. Brush a thin layer of the cooled roux from step 2 over the strip, then sprinkle sparingly with sesame seeds, optional chopped scallions and salt to taste. Reserve the other dough pieces and the remaining roux and toppings for the next pancakes.

   Uses One of the 4–8 dough pieces · Oil, enough to lightly brush the work surface · Thin brushing for this dough strip · A sprinkle of sesame seeds for this strip · Optional chopped scallions for this strip · Salt (to taste)

   
5. 5

   Step 5: Starting at one end, roll the seasoned strip from step 4 into a coil. Stand the roll upright and press it down with your palm. Roll it lightly into a pancake ¼–½ inch thick. Small breaks at the outer edges are fine.

   Uses The rolled and seasoned strip only, excluding reserved supplies

   
6. 6

   Step 6: Repeat steps 4–5 with the remaining dough pieces from step 3, using the remaining cooled roux from step 2 and sprinkling each with sesame seeds, optional chopped scallions and salt. You will have 4–8 raw pancakes, depending on the chosen size. Cook them now, or separate them with plastic wrap or wax paper and freeze in a freezer bag. Cook frozen pancakes directly without thawing.

   Uses First shaped raw pancake · Rested dough remaining after shaping the first pancake · Roux remaining after the first brushing · Sesame seeds for the remaining strips · Optional chopped scallions for the remaining strips · Salt (to taste) · Oil, enough to lightly brush the work surface

7. 7

   Step 7: Heat a skillet over medium heat and add 1–2 tbsp frying oil. Put in one fresh or still-frozen pancake from step 6. Once its underside starts to turn lightly golden, carefully add 2 tsp water around the edge of the pan, away from the pancake, and immediately cover. Cook covered for 3 minutes.

   Cook the first side covered · 3 minUses 1 raw pancake, fresh or still frozen · 1–2 tbsp oil, for the first pan · 2 tsp water around the first side

8. 8

   Step 8: Uncover the pan from step 7 and flip the pancake in its oil. Once this underside starts to turn lightly golden, add another 2 tsp water around the pan, away from the pancake, and cover again. Cook this side covered for 3 minutes.

   Cook the second side covered · 3 minUses Pan with the first pancake, frying oil and added water · 2 tsp water around the second side

9. 9

   Step 9: Uncover the pan from step 8 and raise the heat slightly. Brown both sides of the pancake, flipping occasionally, until golden and crisp outside with a cooked, slightly chewy center and no raw dough. If desired, gently pinch and squeeze the pancake with chopsticks to loosen its layers. Lift it out of the pan.

   Uses Pancake and pan contents after both covered cooking phases

10. 10

    Step 10: Cook the remaining fresh or frozen pancakes from step 6 one at a time by repeating steps 7–9. Use the same skillet, with more frying oil as needed. For each pancake, add 2 tsp water around the first side and cover for 3 minutes, then flip, repeat the 2 tsp water and second 3-minute covered phase, and finish browning uncovered. Check that each center is cooked before lifting it out.

    Uses Raw pancakes remaining after selecting the first, fresh or frozen · Pan oil only, excluding the lifted first pancake · Oil, for frying the pancakes · Water, for covered pan cooking

11. 11

    Step 11: Serve the first cooked pancake from step 9 and the remaining cooked pancakes from step 10 hot out of the pan. Pull the layers apart by hand to eat.

    Uses Lifted pancake only, excluding pan oil · Cooked pancakes only, excluding pan oil and any unused supplies