According to Jamie Oliver, ‘sher ping’ translates as ‘pan-cooked filled pancakes’, but for me it means another day with Jamie in my kitchen. This recipe was taken from ‘Jamie’s America’ and was also shown in ‘Jamie’s American Road trip’ NYC episode. The recipe was introduced by a lovely lady from the north of China at her food counter in the Roosevelt Food Court. Even if it looks quite complicated to make, but it’s well worth mastering as they taste really great! Originally the pancakes are made with pork but it can be perfectly swapped for other delicious filling like chicken or seafood. And that was exactly what I did. I used just 200 gr of chicken and about a half of shredded cabbage, though recipe asks for a handful of finely grated cabbage. It really didn’t made any damage and we really enjoyed part of Jamie’s American food vision with Chinese flavours.
Sher Ping pancakes
What we need
( original recipe from Jamie’s America, page 49):
For the dough:
450g strong white bread flour, plus extra for dusting
225ml of water
4 tbsp of vegetable oil
Sea salt and freshly ground black pepper
For the filling:
400 gr minced pork ( I used 200 gr of chicken)
A handfull of finely grated cabbage ( I used about 200 gr of shredded cabbage)
A small bunch of fresh coriander
A thumb-sized piece of fresh ginger, peeled and grated
4 spring onions, finely chopped
1 clove of garlic, peeled and finely grated
Fresh ground Szechuan pepper ( I didn’t have and have never heard about it before, so used chilli)
Sweet chilli or chot chilli sauce
2 limes or lemons cut into wedges
What we have to do:
1. Make the dough by mixing the flour, water, vegetable oil and a pinch of salt and pepper. Use your hands to knead it until smooth. ( The dough gets beautifully elastic). Cover it with a clingfilm and let it rest for a couple of hours.
2. Mix all the filling ingredients in a bowl. Scrunch everything together with your hand, season well with a good pinch of salt and Szechuan pepper ( any idea where to get them in Istanbul???).
3. Dust a clean surface with flour and cut the dough into 8. Divide the fillin into 8 even piles. Oil a tray and your hands. Pick up a piece of dough and create a patty like a mini pizza about 12 cm across and 1 cm thick.
4. Take one of your piles of the filling and pop it into the middle of the dough, then gently stretch the edgesof the doughout, folding them back in over the filling ( see photo collage). Do this all the way round and, once closed, press down on th estuffed pancake with your hand. It should be about 2.5 cm thick and 8 cm across ( Well, I didn't measure!)
5. Lay the pancakes on oiled tray and put them in a fridge for 20 min or so.
6. Pre-heat a pan on a medium heat. Add some vegetable oil and lay each pancake, folded side down, in the pan. Gently push down on them with a fish slice to flatten them slightly. Keep doing this until they're about 1 cm thick and 10 cm wide. Be careful that pan's not too hot, though, otherwise your pancakes will brown before they are cooked through.
7. After 4 min. you'll have golden colour pancakes, so turn the pancake over , push then down lightly and cook them for 4 min on the other side. When they are golden and crisp, the meat should be perfectly cooked, but you can always break one open to check.
8. To serve, pour chilli sauce into one bowl and some sauce into another. Pop a few wedges of lime or lemon on the side for sqeezing over, and dunk away in your sauces. Enjoy!!!