Bobin Pancakes

Rice, Noodles, and Other Grain Foods

Bobin Pancakes
Ingredients:
2 cups all-purpose flour
1 teaspoon coarse salt
1 Tablespoon sesame oil
1 cup coarsely chopped scallions, the green parts, only
1/4 pound soft doufu, mashed
1/4 pound boiled pork belly, diced finely
1/4 pound bamboo shoots, finely minced
1/4 pound carrots, peeled and finely minced
2 ounces any skinless and boneless whte fish
1 teaspoon coarse salt
2 teaspoons granulated sugar
1/4 teaspoon finely ground white pepper
3 Tablespoons minced pine nuts
1/4 cup coarsely chopped coriander leaves
3 Tablespoons cornstarch
3 cups vegetable oil
1 teaspoon chili paste with garlic
2 Tablespoons hoisin sauce
1 teaspoon plum sauce
Preparation:
1. Stir the flour and salt in a bowl and make a well in the flour mixture and pour in one cup of boiling water, then stir the dough into a ball, brush it with the sesame oil, cover and allow it to rest for ten minutes. Next knead until smooth, incorporating the scallion pieces. After that, cover and let rest for an hour. Now divide this dough into twenty parts, and then roll each one into a six-inch thin circle, and stack them in sets of two.
2. Make the filling by mixing the bean curd, belly pork, bamboo shoots, carrots, fish salt, sugar, pepper, pine nuts, and the coriander leaves. Divide this into twenty portions, one for each batch of dough put it on the dough and fold in the sides. Using wet fingers, fold in the edges, and let this rest until all are made and filled.
3. Mix some flour and three tablespoons of cool water and make a thin batter. Dip the filled dough, two by two, into the batter.
4. Heat a wok, add the oil, and fry these pancakes until golden and crisp; then drain each on paper towels, and serve with the dipping sauce which is a mixture of the chili sauce, hoisin sauce, and plum sauce to be served on the side.
NOTE: Some gently roll the filled dough into one fat snake, wet it lightly then roll it around and around making a circular pancake. Pat it down gently, and fry them in the preheated oil on both sides, one at a time, then drain on paper towels. Serve with the dipping sauce mixture on the side.

Flavor and Fortune is a magazine of: