Chinese Shaobing (Flatbread) Recipe
Shaobing has ancient origins, with the name derived from the words "shao," meaning "baked," and "bing," meaning "bread." This snack originated in Northern China and is less commonly found in the southern regions of the country. The fillings used in shaobing can vary depending on the city or region.
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Warm water
- 2 tbsp Vegetable oil
- 1/2 tsp Salt
- 1/2 lb Minced pork or beef - (for savory shaobing) OR
- 1 cup Red bean paste - (for sweet shaobing)
Instructions
- In a large mixing bowl, combine all-purpose flour and salt. Gradually add warm water and vegetable oil, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. For savory shaobing, cook minced pork or beef with your preferred seasonings until fully cooked. For sweet shaobing, simply use red bean paste as the filling.
- Divide the dough into equal portions and shape each portion into a ball.
- Roll out each dough ball into a thin circle or oval shape, about 1/4 inch thick.
- Place a spoonful of the desired filling (savory or sweet) in the center of each dough circle.
- Fold the edges of the dough over the filling to enclose it completely, pinching the seams to seal.
- Gently flatten the filled dough with your palm to form a disc shape.
Nutrition
Calories: 369kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 2gCholesterol: 25mgSodium: 299mgFiber: 3gSugar: 17g
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