Cai Tou Bing, or "herb head cake," is a savory, pan-fried snack popular in Jiangsu and Zhejiang, China, loved for its crispy crust and fresh, aromatic filling. Here’s a simple guide to making it at home.
Ingredients: For the dough, you’ll need 200g all-purpose flour, 80ml warm water, a pinch of salt, and 1 tsp cooking oil. For the filling, prepare 150g fresh Cai Tou (young clover or garlic sprouts), 50g diced pork belly (optional), 1 tsp soy sauce, ½ tsp sesame oil, and a pinch of white pepper.
Steps:
1. Make the dough: Mix flour, salt, and oil in a bowl. Gradually add warm water, kneading into a smooth dough. Let it rest for 30 minutes covered with a damp cloth.
2. Prepare the filling: Chop Cai Tou finely. If using pork, stir-fry it until crispy, then mix with Cai Tou, soy sauce, sesame oil, and white pepper.
3. Shape the cakes: Roll the dough into a log, divide into 6-8 equal pieces. Flatten each piece, wrap a spoonful of filling, and seal the edges. Roll into a small circle, about 0.5cm thick.
4. Cook: Heat 2 tbsp oil in a pan over medium heat. Fry each cake for 3-4 minutes per side until golden brown and crispy. Drain excess oil.
Serve hot as a snack or with congee. The key is a balanced dough—not too soft—and a quick fry to keep the filling fresh. Enjoy this crispy, flavorful treat!
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