Chinese Pastries : Wu Kok & Xi'An Stuffed Pancakes

Chinese Pastries : Wu Kok & Xi'An Stuffed Pancakes. Yay or nay when school holidays started?! 😅😆😂 More time at home means that I need to standby some snack to satisfy their forever hungry tummies. I seldom deep fried food as I dislike smoky and oiliness in the kitchen. I've chosen a healthier cooking oil like Borges Grapeseed oil which is cholesterol free, contains vitamin E and A. It also has a high smoke point of 210-245 deg cel, ideal for sautéing, deep frying and fondues. 

#BorgesRecipes Want the best from the Mediterranean? We are giving away three sets of Borges Gift Basket worth $60 at http://bit.ly/2INmCz4

Wu Kok 芋角 (Fried Taro Puff)..the honeycomb effect is not so obvious (maybe I should have fried it longer) but I'm relieved that all the puffs did not disintegrate in the pot of oil. Not an easy pastry to make but the result is worthwhile when you bite into this moreish yam puff! 

Ingredient (8 qty)

• 300gm yam, steamed & mashed
• 80gm wheat starch
• 1/2 tsp baking soda
• 80gm boiling water
• 40gm butter
• 1 tsp sugar
• 1/4 tsp five spice powder
• 1/2 tsp salt
• dash of pepper
• 1 cup Borges Grapeseed oil

Filling

• 160gm gm chicken breast meat, diced
• 50gm mixed vegetables
• 1 small onion, diced
• 2 tbsp Borges Grapeseed oil
• 1 tbsp oyster sauce
• 1/4 tsp dark soy sauce
• 1/2 tsp salt
• 1/2 tsp five spice powder
• 1 tsp sugar
• dash of pepper
• 1 tbsp corn flour + 3 tbsp water

Method

1. Prepare filling : heat oil in pan and saute onion till soft. Add chicken meat and stir fry till lightly brown. Add in mixed vegetables and seasoning and toss well to mix. Add in corn starch solution to thicken the mixture. Remove from heat and set aside.
2. Prepare the dough : Steam yam till soft and mash. Place wheat starch and baking soda in a mixing bowl. Pour in boiling water and quickly mix it into a rough dough. Add in hot mashed yam, butter and seasoning. As the mixture is sticky and soft, I used a small spatula to 'knead' it.  Set aside till the dough is cool enough to handle.
3. Divide the yam dough into 8 equal portions, approx. 60gm each. Dust hands with flour generously. Take a portion of yam dough, flatten it and wrap in 2 tbsp of meat fillings. Seal the edge and shape it neatly. Place the pastry on a lined plate. Repeat steps with remaining yam dough.
4. Heat oil in a small saucepan. Note oil must be real hot before adding in the yam puff! Gently slide 2 yam puffs into the hot oil and deep frying over medium heat till golden brown and honeycomb starts to form on the surface. Remove and drain on kitchen paper. Best serve warm.

Xi'An Stuffed Pancakes 西安烧饼 ...A popular street food in Xi'An, one of the oldest cities in China. Doubt I have to chance to travel till so far to try out their authentic delicacies. That doesn't stop me from trying out the recipes at home sweet home hahaha...This Xi'An stuffed pancakes are quite similar to 葱油饼 Shallot Pancakes. But these are stuffed with sweet cabbage and flavoured minced meat instead of spring onion. This really taste good when its served hot with crisp exterior and moist fillings. 

Ingredient (8 qty)

• 300gm plain flour
• 2 tsp instant yeast
• 2 tbsp sugar
• 150ml water + 1 tbsp water
• 3 tbsp Borges Grapeseed oil 

Fillings

• 200gm minced pork
• 3/4 tsp five spice powder
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/2 tsp salt
• dash of pepper

• 90gm finely chopped cabbage
• 1 spring onion, diced
• 1 clove garlic, minced
• 1 tsp sesame oil
• dash of pepper
• 1 tbsp sesame seeds

Method

1. Combine flour, yeast and sugar into a mixing bowl. Add in water and mix into a rough dough.
2. Add in grapeseed oil and knead dough for 5 mins till smooth and pliable. Cover and proof for 1 hour until double in bulk. 
3. Prepare the filling. Combine meat and seasoning together and set aside to marinate. Combine cabbage and seasoning and set aside.
4. Knead the proof dough lightly and divide it into 8 equal portions. On a lightly floured work surface, roll out the dough into a long thin rectangle shape.
5. Lightly brush the rolled out dough surface with some oil. Spread some marinated meat mixture over. Add ant 2 tbsp cabbage mixture on one end. Roll the dough and seal the edge to form a cylinder. 
6. Stand the rolled dough and press it down flat. Lightly roll out and brush some oil over. Sprinkle some sesame seeds onto the surface and press it in to adhere.
7. Heat 1/2 cup grapeseed oil in a non-stick pan. Place pancakes, in batches, into heated oil. Fry for 3 minutes on each side,  till golden brown on both sides. Drain well on kitchen paper. Best serve hot.