Crispy Rou Jia Bing Pancakes (Print Version)

# Ingredients:

→ Dough Components

01 - 250 grams all-purpose flour
02 - 180 ml warm water
03 - 15 ml vegetable oil
04 - 2.5 grams salt

→ Savory Filling

05 - 400 grams ground pork
06 - 30 ml vegetable oil
07 - 1 finely chopped onion
08 - 2 minced garlic cloves
09 - 15 grams minced fresh ginger
10 - 2-3 chopped green onions
11 - 1 small chopped green chili (optional)
12 - 30 ml soy sauce
13 - 15 ml oyster sauce
14 - 15 ml hoisin sauce
15 - 5 ml sesame oil
16 - 2.5 grams five-spice powder
17 - 2.5 grams white pepper
18 - 5 grams sugar

→ For Frying

19 - 30 ml cooking oil (per batch, for pan-frying)

# Instructions:

01 - In a spacious mixing bowl, combine the all-purpose flour, salt, and warm water. Stir until a shaggy mass forms. Transfer to a clean surface and knead vigorously for 6 to 8 minutes until the dough achieves a smooth, elastic consistency. Cover the dough with a damp cloth and allow it to rest for a minimum of 30 minutes at room temperature.
02 - Heat 30 ml of vegetable oil in a skillet over medium heat. Add the finely chopped onion, minced garlic, and minced ginger; sauté until aromatic, approximately 2-3 minutes. Introduce the ground pork and cook, breaking it apart, until it is thoroughly browned. Incorporate the soy sauce, oyster sauce, hoisin sauce, sesame oil, five-spice powder, sugar, and white pepper. Stir well to combine. Add the chopped green onions and the optional chopped green chili. Continue to cook until the mixture thickens and becomes slightly sticky. Remove from heat and allow the filling to cool completely before proceeding.
03 - Divide the rested dough into 6 to 8 equal portions. On a lightly floured surface, roll each portion into a circular disc, approximately 12-15 centimeters (5-6 inches) in diameter. Spoon a generous amount of the cooled meat filling into the center of each dough circle. Carefully fold the edges of the dough over the filling and pinch them together securely to create a sealed parcel. Gently flatten each stuffed dough parcel with your palm or a rolling pin to form a thick, uniform pancake shape.
04 - Heat 30 ml of cooking oil in a large skillet or frying pan over medium heat for each batch. Place the assembled pancakes into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes per side, or until each pancake is golden brown, crispy, and thoroughly cooked through. Remove the cooked pancakes from the skillet and drain any excess oil on paper towels.
05 - Slice each crispy rou jia bing in half and serve immediately while warm. These savory pancakes are exquisitely complemented by chili oil, a light soy dipping sauce, or a side of refreshing pickled vegetables.

# Notes:

01 - For alternative fillings, ground pork can be substituted with ground beef, chicken, or plant-based options like crumbled tofu or finely diced mushrooms.
02 - Adjust the quantity of green chili according to your preferred spice level, or omit it entirely for a milder preparation.
03 - If the dough becomes overly sticky during preparation, incorporate additional all-purpose flour, one tablespoon at a time, until the desired consistency is achieved.
04 - Assembled pancakes can be frozen prior to frying. Ensure they are fully thawed before proceeding with the cooking step.
05 - Consider serving with quick pickled cucumbers or carrots for a bright, tangy contrast to the rich, savory pancakes.

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