Five Spice Chinese Pancakes Recipes

SPICED MULTI-LAYER CHINESE PANCAKE

Steps:

• In a large bowl, mix a small pinch of salt with flour. Stir warm water in and then knead until get smooth and elastic dough. The dough should be much softer than normal pancakes. Then cover the bowl and set aside for 30 minutes.
• In a saucepan, heat around 2 tablespoons of cooking oil with minced garlic until fragrant. Add chopped doubanjiang, fry for 1-2 minutes over slow fire. Place black vinegar, sugar, oyster sauce and hot water. Mix well and let the sauce simmer for 4-5 minutes. Set aside.
• Divide the dough into 4 equal pieces. Take one out and roll out to a large rectangle piece on a slightly oiled operating board. Then cut 2 slices each long side of the dough to separate it into 9 portions. Then we roll the large rectangle up. Start from the bottom part; fold the two side slaps over the middle one. And then fold the three layers over the most middle one. Repeat to finish the top part and then fold the remaining piece over. You will end up with a small and neat rectangle. Then roll it out to a larger rectangle (about 2 or 2.5 times of the original size).
• Then heat around 1 tablespoon of oil in pan and fry the pancake around 3-5 minutes each side with over medium fire. Brush a thin layer of sauce before garnishing toasted sesame seeds and chopped scallion.
• Cut into one-bite sizes and serve warm.

SHOU ZHUA BING (CRISPY CHINESE PANCAKES)

Steps:

• In a small saucepan over low heat, add the oil. Throw in the scallion pieces, star anise, and Sichuan peppercorns. Keep the pan over low heat for about 10 minutes, until fragrant. Pick out all the spices, so you essentially have a pot full of spiced oil. Stir in the flour and five-spice powder to create a thin roux. Set it aside, and let it cool completely.
• In a mixing bowl, combine the flour and salt. Make a well in the flour and add the boiling water. Mix with a fork or a pair of chopsticks. Gradually add the cold water and knead everything together to form a smooth dough ball. Cover with a damp cloth and let it rest for 30 minutes.
• Depending on the pancake size you want, divide the dough into 4-8 equal pieces. Lightly brush some oil on a clean work surface. Roll each piece of dough into a long rope, and then use a rolling pin to roll it flat. Brush a thin layer of the roux all over the dough, and then sprinkle it sparingly with sesame seeds, chopped scallion, and salt.
• Start on one end and roll the dough up. Stand the roll upright and press it down with your palm. Lightly roll out the resulting circle until you get a pancake that's between 1/4-1/2" thick. It's ok of the outer edges break open a bit. Repeat for each pancake.
• At this point, you can cook them, or freeze them by separating each pancake with a layer of plastic wrap or wax paper, and then putting them in a freezer bag. There's no need for thawing when you want to cook them.
• Heat a pan over medium heat and add a tablespoon or two of oil. Place the pancake in the pan. Once the bottom starts to turn a little golden, add two teaspoons of water to the sides of the pan (don't pour the water on the pancake), and immediately cover with a lid. Cook 3 minutes. Uncover the pan, flip the pancake, and do the same steps with the other side.
• To finish, uncover the lid again, turn up the heat slightly, and brown both sides while flipping the pancake occasionally. When it's golden brown, use a pair of chopsticks to squeeze and pinch the pancake a couple times to loosen the layers (this step is optional), because you ideally want to see the layers when you hand-pull it apart. The cooked pancake should be crispy and slightly chewy.

FIVE-SPICE CHINESE PANCAKES

Steps:

• Place flour, five spice powder, and chives (optional) in a medium bowl.
• Combine milk, margarine, and egg in a separate bowl.
• Add milk mixture to the flour mixture, stirring with a whisk until blended.
• Cover and chill for an hour.
• Place an 8-inch crepe pan or nonstick skillet pan coated with cooking spray over medium-high heat until hot.
• Remove pan from heat and pour scant 1/4 cup of batter into pan; quickly tilt pan in all directions so batter covers the bottom of pan.
• Place pan back on burner and cook about 1 minute.
• Carefully lift edge of pancake with a spatula to test for doneness. The pancake will be ready to turn when it can be shaken loose from the pan and the underside is lightly browned.
• Turn pancake over, cook other side for about 30 seconds.
• Place the pancake on a plate and cool. Repeat until all of the batter is used. Stack pancakes between single layers of wax paper to prevent pancakes from sticking.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.