Asian Sweet and Savory Pancake

(Asia Pairings 2020) - Grilled Mandarin Orange Cong Youbing - A light and flaky pancake filled with minced spring onion griddled until golden brown. Topped with grilled hoisin-marinated mandarin oranges, topped with fresh spring onion.

Asian Sweet and Savory Pancake

Total TimeTotal Time: 1 hour

ServingsServings: 10

Ingredients

20 each Cong Youbing - Prepared Asian Pancakes Recipe below

2-1/2 cups Hoisin Mandarin Orange Sauce Recipe Below

2-1/2 cups purple cabbage sliced thinly

1-1/4 cups scallions sliced thin

1/3 cup black sesame seed

4-1/4 cups + 2 Tablespoons all-purpose flour divided

2 cups boiling water

3/4 cup vegetable shortening

1/2 teaspoon Sichuan pepper dried ground

2 teaspoons kosher salt

1 cup scallions sliced thin

3/4 cup vegetable oil

1 Tablespoon vegetable oil

2 cups DOLE Mandarin Oranges drained

1/4 cup hoisin sauce

1 Tablespoon toasted sesame oil

1 teaspoon fresh ginger peeled and grated

1/4 cup hot water 115F

4 scallions grilled and half inch cut

Nutrition Facts

Directions

  1. Cong Youbing Recipe Directions: 

    1. To Make the dough, add 4 cups all-purpose flour to a large bowl. Add boiling water and mix with a wooden spoon until smooth.  

    2. Once mixture is cool enough to handle, turn the dough onto a lightly floured surface and knead for 5 minutes. Place kneaded dough into a lightly oiled bowl and cover with a damp towel. Allow dough to rest for at least 30 minutes before rolling. 

    3. To make the filling, in a large bowl, mix 3/4 cup vegetable shortening, the remaining all-purpose flour, Sichuan pepper and kosher salt into a paste. 

    4. Remove dough from the bowl and knead for 1 minute. Divide into 20 equal parts. Keep the remaining dough balls covered with a damp towel to prevent drying.

    5. Working in batches, on a lightly floured surface, flatten one dough ball into 1/8-inch thick square.

    6. Spread a 1/2 teaspoon of the prepared filling onto the flattened dough square and top with 1 Tablespoon of sliced scallion. 

    7. Roll the dough from the bottom up to make a small log. Then roll the log into a pinwheel and place onto a parchment-lined baking sheet. Cover with a damp towel. 

    8. Repeat for remaining dough. Once all the pinwheels have been formed, let them proof for 30 minutes, covered.

    9. Once proofed, using a rolling pin, gently roll each pinwheel out to a 1/4-inch thickness.

    10. Heat  1-1/2 tablespoons of vegetable oil in a large nonstick pan over medium heat. Once the oil is hot, add 5 pancakes and cook for 3 minutes on each side until golden brown. Remove from oil and drain on a paper towel-lined baking sheet. Repeat for the remaining pancakes. 

     

  2. Hoisin Mandarin Orange Sauce:

    1. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. 

    2. Add Mandarin Oranges and sauté for 2 minutes.

    3. Add hoisin, toasted sesame oil, ginger and hot water (115°F) to the pan and cook for 2 minutes. 

    4. Add the grilled scallions to sauce mixture and reserve. 

    5. Serve Warm.

  3. To Serve:

    1. Quarter 2 pancakes and shingle 8 pieces on a plate. 

    2. Top with 1/4 cup warm Hoisin Mandarin Orange Sauce and garnish with 1 tablespoon of purple cabbage, 1 tablespoon sliced scallions and 1 teaspoon black sesame seeds.

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