Jingdong Roubing, a savory pancake hailing from Beijing’s Jingdong area, is beloved for its flaky crust and flavorful filling. Mastering this dish at home is simpler than you think—here’s a step-by-step guide.
Ingredients: For the dough, you’ll need 300g all-purpose flour, 150ml warm water, 1 tsp salt, and 1 tbsp oil. For the filling, mix 200g ground pork (preferably with some fat for richness), 2 chopped scallions, 1 grated ginger clove, 1 tbsp soy sauce, 1 tsp sesame oil, salt, pepper, and a dash of five-spice powder.
Steps:
1. Make the dough: Combine flour, salt, and oil. Gradually add warm water, kneading into a smooth, elastic dough. Rest, covered, for 30 minutes.
2. Prepare the filling: Mix all filling ingredients thoroughly. Let it marinate for 15 minutes.
3. Shape the Roubing: Divide the dough into 6 equal balls. Roll each into a thin circle, spread a layer of filling, leaving a border. Fold the edges inward, seal, and roll into a flat disc.
4. Cook: Heat a non-stick pan with 1 tbsp oil over medium heat. Cook the Roubing for 3-4 minutes per side until golden and crispy.
Tips: For extra flakiness, brush the dough with oil before adding filling. Serve hot with soy-vinegar dip or pickles. Enjoy this comforting snack, perfect for breakfast or a quick meal!
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