Spring pancakes (chun bing)

Ingredients

• 300 g T55 wheat flour
• 180 ml Hot water
• to taste Salt
• 2 tbsp Toasted sesame oil
• 200 g Pork tenderloin
• 200 g Bean sprouts
• 3 pieces Eggs
• 1 piece Cucumber
• 1 bunch Scallion
• 3 tbsp Sweet bean sauce (tianmianjiang)
• 1 tbsp Soy sauce
• 2 tbsp Sunflower oil

Method

1. Prepare the dough by pouring the hot water over the flour and salt, mix, then knead until it forms a smooth, soft ball. Cover with a damp cloth and let rest at room temperature.
2. Divide the dough into equal walnut-sized balls. Lightly brush the top of each ball with sesame oil, and join them in pairs with the oiled sides facing inward. Flatten and roll each pair into a thin, round disc.
3. Heat a nonstick skillet dry over medium-low heat. Place a disc in the pan, cooking and flipping it when bubbles appear and the surface lightly colors. Remove from the heat, and gently separate the still-warm pancakes by peeling them apart. Cover with a cloth to keep them warm.
4. Cut the pork tenderloin into thin strips. Stir-fry them over high heat in a little oil until browned, drizzle with soy sauce, toss, and set aside.
5. Stir-fry the bean sprouts over high heat in a little oil, and salt lightly. Remove from the heat as soon as they are tender but still crunchy.
6. Beat the eggs, cook them into a thin omelet golden on both sides, then cut it into strips.
7. Slice the cucumber and scallion into thin matchsticks.
8. Reheat the sweet bean sauce over low heat, thinning it with a little water and sesame oil to make it more pourable and smooth.
9. Set the pancakes and fillings on the table with the sauce. Everyone fills their pancake as they like, adds sauce, folds in the sides, and rolls it up to enjoy.

Nutrition

Per serving

Energy

550.1 kcal

Protein

25.98 g

Carbohydrate

62.03 g

Fat

21.88 g

Fibre

3.78 g

Calcium

23.99 mg

Iron

0.85 mg

Magnesium

29.31 mg