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This Crispy Rou Jia Bing recipe brings the irresistible flavors of Chinese street food right into your kitchen. It’s a wonderfully savory meat stuffed pancake, with a perfectly chewy dough that becomes golden and crisp when pan fried. Forget takeout, this is the real deal.
I first tried to make these after a trip where I ate them almost daily from a street vendor. After a few tries, I finally nailed that perfect crispy yet chewy texture, and now my family asks for them constantly.
Ingredients
- All purpose flour: the foundation for a dough that is both chewy and crisp
- Warm water: this helps the gluten relax making the dough easier to knead and roll
- Ground pork: the traditional filling for its rich flavor and tenderness but beef or chicken work well too
- Onion, garlic and ginger: this trio creates the aromatic flavor base essential to the filling
- Soy sauce: provides the primary salty umami flavor
- Oyster sauce: adds a touch of savory sweetness and helps the filling thicken
- Hoisin sauce: gives a complex sweet and tangy note that is hard to replicate
- Five spice powder: this is the secret weapon for that authentic Chinese flavor profile
- White pepper: offers a distinct earthy heat that is milder than black pepper
Step by Step Instructions
- Make the Dough:
- In a large mixing bowl, combine the all purpose flour and salt. Slowly pour in the warm water, mixing with a fork or chopsticks until a shaggy, messy dough comes together. Turn the dough out onto a lightly floured counter and knead for a solid 6 to 8 minutes. You're aiming for a smooth and elastic ball. Place it back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This resting period is my non negotiable tip for a tender, easy to work with dough.
- Prepare the Meat Filling:
- While your dough is resting, heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion, minced garlic, and minced ginger, and sauté for a couple of minutes until they smell incredible and the onion softens. This step builds the first layer of flavor. Add the ground pork to the pan, using a wooden spoon to break it up. Cook until it’s fully browned with no pink remaining.
- Flavor the Filling:
- Once the pork is cooked, pour in the soy sauce, oyster sauce, and hoisin sauce. Sprinkle in the sesame oil, five spice powder, white pepper, and sugar. Stir everything together until the meat is completely coated in the sauce. Let it bubble away for a few minutes until the mixture thickens and becomes slightly sticky. Turn off the heat and stir in the chopped green onions and the optional chili. It is so important to let this filling cool down completely before you start assembling.
- Assemble the Pancakes:
- After the dough has rested, divide it into 6 to 8 equal pieces. On a lightly floured surface, roll one piece into a circle about 5 to 6 inches across. Spoon a generous amount of the cooled filling right into the center. Carefully pull the edges of the dough up and over the filling, pinching them together at the top to seal it completely, like a little purse. Gently flatten the sealed ball with the palm of your hand, then use a rolling pin to carefully press it into a thick pancake.
- Pan Fry Until Crispy:
- Heat about 2 tablespoons of oil in a skillet over medium heat. When the oil shimmers, carefully place a few pancakes in the pan, leaving space between them. Let them fry for 3 to 4 minutes per side, until they are a deep golden brown and beautifully crispy. Don't rush this part. Transfer the cooked pancakes to a wire rack or a plate lined with paper towels to drain any excess oil.
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My favorite ingredient here is definitely the five spice powder. The moment it hits the hot pan with the meat and aromatics, the kitchen fills with a scent that instantly transports me back to the bustling street markets. It’s that one spice that truly makes the dish feel authentic.
Ingredient Substitutions
Don't have ground pork? Ground chicken or beef are excellent substitutes. For a vegetarian version, a mix of finely chopped mushrooms, crumbled firm tofu, and carrots works beautifully. Just be sure to cook the vegetables until most of their moisture has evaporated before adding the sauces. If you're out of hoisin sauce, you can mimic its flavor with a little extra soy sauce and a pinch more sugar.
Serving Suggestions
These pancakes are incredible on their own, but they really shine with the right companions. A simple dipping sauce made from soy sauce, a splash of rice vinegar, and a little chili oil is perfect. I also love serving them with a side of quick pickled cucumbers or carrots. The cool, tangy crunch provides a wonderful contrast to the rich, savory pancake.
Storage and Reheating
You can store cooked Rou Jia Bing in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in a dry skillet over medium low heat or in an air fryer for a few minutes. This brings back that amazing crispiness. You can also assemble the pancakes and freeze them uncooked. Just place them on a baking sheet to freeze individually, then transfer to a freezer bag. Thaw them completely before pan frying as usual.
Frequently Asked Questions
- → What is Rou Jia Bing?
Rou Jia Bing is a popular Chinese street food. It is a type of flatbread filled with savory meat. The bread is typically crispy on the outside and chewy on the inside, while the filling is flavorful and juicy.
- → Can I use a different type of meat for the filling?
Absolutely! Ground pork is traditional, but ground beef, chicken, or even a vegetarian alternative like crumbled tofu or mushrooms work well. Adjust the seasoning to complement the meat you choose.
- → How do I get the pancakes crispy?
Ensure your skillet is hot and use enough oil to coat the bottom. Don't overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Pat dry on paper towels to remove excess oil.
- → Can I freeze these pancakes?
Yes! Assemble the pancakes completely but do not fry them. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Thaw completely before frying.
- → What should I serve with Rou Jia Bing?
Rou Jia Bing is delicious on its own, but it also pairs well with chili oil, soy dipping sauce, or pickled vegetables like cucumbers or carrots. These additions provide a refreshing contrast to the savory pancakes.
- → Can I add other vegetables to the filling?
Yes, adding finely chopped vegetables can enhance the flavor and texture of the filling. Consider adding ingredients like finely diced cabbage, carrots, or mushrooms to the meat mixture.