dried plum vegetables and sesame cakes

How to Make Meigancai Shaobing: A Step-by-Step Guide

Meigancai shaobing, a savory Zhejiang snack, delights with its crispy crust and umami-rich filling. Here’s a simple recipe to recreate this treat at home.

Ingredients: For the dough, you’ll need 300g all-purpose flour, 150ml warm water, 5g yeast, and 10g sugar. For the filling, prepare 200g meigancai (dried mustard green), 50g diced pork belly, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of five-spice powder.

Steps:

1. Prepare the dough: Dissolve yeast and sugar in warm water, then mix with flour. Knead into a smooth dough, let it rise for 1 hour until doubled in size.

2. Make the filling: Soak meigancai in water for 30 minutes, then chop finely. Sauté pork belly until crispy, add meigancai, soy sauce, five-spice powder, and stir-fry for 5 minutes. Cool completely.

3. Shape the shaobing: Divide the dough into small balls. Roll each into a flat circle, add a spoonful of filling, and seal the edges. Flatten gently.

4. Cook: Heat a pan with a little oil. Cook the shaobing over low heat until both sides are golden brown and crispy. Brush with sesame oil before serving.

Enjoy these warm, flavorful shaobings as a snack or breakfast staple! The combination of chewy dough and savory meigancai creates an irresistible bite.