Chinese Filled Pancakes (Chun Quen)
chinese, frosting
----AMERICAN MEASUREMENTS----
----PANCAKES----
1/2 cup all purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 egg
1 cup water
1 melted butter or margarine
----FILLING----
1/4 lb minced lean pork
5 oz can bamboo shoots; drain, chop fine
5 oz can water chestnuts; drain, chop fine
2 tablespoon minced scallion tops
9 oz canned shrimp; drained, chop fine
1 egg; lightly beaten
1 1/2 teaspoon soy sauce
1/4 teaspoon pepper
1 vegetable oil for deepfrying
PANCAKES: Sift flour, cornstarch and salt together. Beat egg and add the water and gradually the flour, beating thoroughly. Heat an 8-inch skillet over medium heat. Coat pan with a thin film of melted butter. When skillet is hot, pour about 3 tablespoons of batter in center and tilt to cover entire bottom. When golden brown on underside only, transfer to paper towels and set aside while preparing filling.
FILLING: Saute pork in greased 8-inch skillet for 15 minutes, stirring occasionally. Add bamboo shoots, water chestnuts, and scallions. Add shrimp together with egg, soy and pepper. Place about 1/4 cup of this filling in center of each pancake (brown side up). roll up two-thirds of the say, fold both ends in, finish rolling and secure with toothpicks.
Fry in deep fat at 370 degrees F until crisp and golden brown. Drain on paper towels and keep hot until serving time.
Serve with hot mustard sauce. Serves 4 (2 per person)
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 27 Jun 97 National Cooking Echo Ä
Yield: 4 servings