Chinese flatbread with different fillings recipes. Chinese flatbreads with meat - incredibly tasty and juicy

Famous culinary blogger Lesana shares another delicious recipe with YakutiaMedia readers; this time she recommends making Chinese flatbreads. This unusual pastry will please all your family and friends.

To prepare you will need choux pastry and filling.

Let's start preparing the dough:

Flour - 2 cups,

Boiling water - 1 glass,

Salt - 1 level teaspoon,

Vegetable oil - 1 tablespoon.

Filling:

Minced pork - 300 grams,

Chinese cabbage (or white cabbage) - 400 grams,

Soy sauce - 1 tablespoon,

Sugar - 0.5 teaspoon,

Onion - 1 piece,

Green onion - 1 bunch,

Oyster sauce - 1 tablespoon,

Sesame oil - 2 tablespoons,

Grated ginger - 1 teaspoon,

Garlic - 3 cloves, no need to use.

Starch - 2 tablespoons, or less,

Malasyan - a pinch.

Preparation:

For the dough, sift the flour. Add salt and vegetable oil. Pour in boiling water and stir. Knead a not very stiff dough. Knead the dough for 10 minutes, then remove the finished dough in film and leave on the table for 30 minutes.

Weekend recipe: Chinese flatbread. Photo: author

Finely chop the Chinese cabbage, add salt, lightly mash, leave for 15 minutes, squeeze out the juice (you can use white cabbage).

Mix minced pork, squeezed cabbage, finely chopped green and onions into a homogeneous mass. Add soy sauce, oyster sauce, sugar, finely chopped garlic, grated ginger, malasyan.

Weekend recipe: Chinese flatbread. Photo: author

Knead everything thoroughly again until it becomes sticky. Cover the prepared minced meat and leave it in the cold for 1 hour.

Cut the dough into equal pieces. Roll into balls (I used 25 grams) . Roll out each flatbread into a circle so that the edges are thin but the middle remains thick. Place the filling in the middle of each rolled out circle.

Weekend recipe: Chinese flatbread. Photo: author

Gather the edges so that the filling is completely covered and gently knead the ball into a flat cake. The cakes turned out to be seven cm in diameter.

Fry in vegetable oil until golden brown.

Weekend recipe: Chinese flatbread. Photo: author

I pour very little oil, fry in an almost dry frying pan, but this is not necessary, fry on low heat for 4 minutes, turning occasionally, you can fry on both sides and cover with a lid. The time depends on the amount of filling in the cake.

Weekend recipe: Chinese flatbread. Photo: author

Weekend recipe: Chinese flatbread. Photo: author

Literally, shouzhuabing 手抓饼 translates as “grab cake.” Shouzhuabing flatbreads are flaky, crispy on top, soft and tender inside.

The flatbread got its name because it is so delicious that no one can resist grabbing it and eating it.

This flatbread originates from Taiwan and was formerly called 葱抓饼 “grab onion flatbread”. In 2004, this flatbread was brought from Taiwan to mainland China to Shanghai, from where the recipe spread throughout China.

Ingredients: 400 g flour, sunflower oil, boiling water, cold water, salt and spices to taste.

Preparation

Pour flour into a container, pour in boiling water and stir with a fork until flour flakes form. Then add a little cold water (1-2 tbsp) and knead into a smooth dough. If necessary, add flour. Divide the dough into pieces, roll into a pancake, grease with oil, sprinkle with salt or seasoning, make cuts as shown in the photo below (you can cut into strips), roll into a tube, then roll the tube into a spiral and roll out again with a rolling pin. Heat a frying pan with oil, fry the flatbread on both sides.

P.S.: If you roll out the dough not very thin and do not fry it too much, the cakes will be more tender and will not be very crispy. When cooking, onions, other herbs, spices, sugar, etc. are often added to the dough. In the finished flatbread you can put lettuce, fried egg, ham, and sprinkle with malasian seasoning 麻辣鲜. These flatbreads are often sold on the streets of China.

BON APPETIT!

Today we will tell you how to cook Chinese flatbreads with meat. Surely everyone has tried this dish in a Chinese restaurant. Very juicy and tasty flatbreads, prepared with minced meat filling with the addition of green onions, spices and even vodka. Chinese flatbreads with meat are a great dinner that will diversify your diet and replace boring dishes. The bright rich taste and pleasant aroma will not leave you indifferent to this dish and perhaps it will become one of your favorites. Read our recipe on how to cook Chinese flatbreads with meat, cook with us, experiment.

INGREDIENTS

For the test:

warm water - 240 ml.
flour - 400 gr.

For filling:

minced meat - 800 gr.
green onions
garlic - 4-5 cloves
soy sauce - 4 tbsp. l.
olive oil - 2 tbsp. l.
fresh ginger - 1 tbsp. l.
vodka - 2 tbsp. l.
butter (for greasing flatbreads)
ground black pepper

Step 1

Knead the dough from flour and warm water. Cover it with cling film while you make the filling. Finely chop the green onions. Grate the garlic and ginger on a fine grater. Add all ingredients to the minced meat and mix thoroughly, adding 2 tablespoons of vodka.

Step 2

Divide the minced meat and dough into 8 equal parts.

Step 3

Roll each part of the dough into a thin cake with a diameter of approximately 22-23 cm. Distribute the dough onto it, covering 3/4 of the cake. Make a cut from edge to center and cover 1/4 of the filling with dough.

Step 4

Now roll the covered part so that you get half a circle. Now fold the tortilla in half again. You will end up with 1/4 of a circle. Blind the edges of the dough.

Step 5

Fry each flatbread in a dry, hot frying pan on both sides for 3-5 minutes, under a closed lid.
Brush the hot tortillas generously with melted butter.

Good day to all our readers! In today's article you will learn a recipe for Chinese flatbreads with meat. The preparation of the dish is quite simple, and the necessary products can be bought at the nearest store. Despite all the simplicity and banality, the flatbreads turn out juicy, meaty and, most importantly, very nutritious. We immediately recommend preparing a double portion, because... your family will certainly ask for more. Technically, Chinese flatbreads will resemble lazy dumplings, with the only difference being the dough.

Therefore, let's not waste time, but let's start preparing the dish.

Ingredients:

For the test:

1. Flour – 340 g

For filling:

1. Minced meat – 300 g

2. Green onions – 1 bunch

3. Onions – 1 piece

4. Soy sauce – 1 tsp

5. Sesame oil – 1 tsp

Cooking method:

It’s worth mentioning this point right away: the dough will be prepared without salt, using flour and water. The proportions are as follows - for two volumes of flour you should take approximately one volume of water.

1. Pour the flour into a convenient container and add water to it, after making a well.

2. After this you can knead. Make sure that at the end you get the desired consistency of the dough. If necessary, add a little more flour, about 10-20 grams at a time.

3. When kneading the dough, cover it with a lid or cling film. Leave it alone for ten minutes. This is useful in cases where gluten forms - the dough will be more manageable after “rest”.

4. The dough should be very soft and sticky. Sprinkle the table with flour and continue kneading on a flat surface. It is also advisable to dust your hands with flour so that it does not stick. This must be done quickly, otherwise it will become very sticky.

5. Once about five minutes have passed, or rather, a smooth and homogeneous state has been obtained, let our base rest, having previously covered it. This will take approximately twenty minutes. During this time you can prepare the minced meat.

Ground meat:

As for the choice of minced meat, be guided by your taste preferences - be it pork, beef or a mix. We used beef, because... it is closest to the traditional Chinese recipe.

6. Add a teaspoon of soy sauce, sesame oil, black and red pepper. Add salt to taste and, if desired, add grated ginger. Also add chopped green and onions. Mix all this well. By the way, if you decide to prepare the minced meat yourself, add the onion directly to the meat grinder.

If the minced meat becomes very thick, add a little water. Watch the dose, otherwise you will overdo it and get too liquid minced meat, which is not suitable for our recipe.

7. Sprinkle the table with flour again, place the dough on it and roll it into a “sausage”. Then, divide it into three equal fragments.

8. Roll each part to form a round or rectangular cake. It is advisable to keep the thickness to a minimum, but you don’t have to roll it into a pancake. It also all depends on your taste.

9. Conventionally divide our cake into nine cells, approximately the same size. Spread the minced meat over the surface. You need to lay it over the entire area, leaving a small edge at the edges of the dough and at the cut points. Also leave one fragment in the far right corner from you.

Choose the layer of minced meat yourself - it all depends on how you like it. If you need more meat, make a larger layer accordingly.

11. We start wrapping from the edge that we left empty. In general, it looks like this - we wrap the empty edge, put the edge with minced meat on top. Fold forward and repeat the procedure. It is very light, because... the dough is soft. As a result, we will get a small rectangle, an almost finished cake.

After this, the dough can be slightly salted to taste. In general, we do not add salt in the hope that the filling will be sufficiently salty. This fact must be taken into account.

Roasting:

12. Level it a little with your hands and start frying. To do this, heat a frying pan with oil and then send out our flatbread. Place seam side down so that it sets and the dish does not fall apart.

13. Fry on both sides until a crust forms. After this, cover the frying pan with a lid for a few minutes and leave until done - just steam it. Make sure the dough doesn't burn.

14. Add hot water several times during steaming - then the dough will steam well. Of course, you can use your own assembly method - the main thing is that during frying the inner dough and minced meat are cooked and not left raw. We used the most common option.

Ready! Our dish can be served, and we wish you bon appetit! Be sure to try making Chinese flatbreads using this recipe. You will receive a very tasty and appetizing snack that your family and friends will be delighted with if you want to treat them.

To prepare real Chinese flatbreads with meat, it is better to use the original recipe. In this case, you will need a special set of products:

For the dough: for 320 grams of flour, 200 milliliters of warm water.
For the filling: 800 grams of minced meat, 4 cloves of garlic, 35 grams of olive oil, 4 tablespoons of soy sauce, a few green onions, salt, a tablespoon of grated ginger root, black pepper and 35-40 grams of any vodka.
For greasing: 2 tablespoons butter.

When all the ingredients are collected, you can start preparing Chinese flatbreads with meat.

The whole process can be divided into four stages:

First you need to knead the dough, and then roll it into a ball, wrap it in film and leave it alone for a while.
To prepare the filling, chop the onion randomly, and chop the garlic and ginger on a fine grater. After this, all the ingredients must be mixed. Salt and ground pepper are added to taste.
Now you can proceed directly to the formation of blanks (will be described below). The prepared dough makes 8 cakes.
Fry semi-finished products for 4 minutes on each side, always covered.

Usually, it is customary to stack the finished flatbreads, coating each of them with butter.

The secret of molding

To properly make Chinese flatbreads with meat, you need to master a special technique for forming them. The work is carried out in stages:

First, the dough must be divided into parts. Each piece makes one
Roll out a separate dough piece into a thin round layer with a diameter of approximately 20 centimeters. This is the most optimal size for easy molding.
Carefully spread the prepared filling onto the dough circle, leaving ¼ of it free.
Using a sharp knife, make a cut in the form of a radius (from the center to the edge).
Wrap the loose piece of dough, covering a third of the filling.
Place the same part again so that only half of the cake remains. However, one area still remains uncovered.
Fold the workpiece in half and secure the edges with your fingers.

You should get a neat triangle. In size it will be ¼ of the round dough piece. This is exactly how Chinese chefs make their famous flatbreads.

Simplified version

The composition of the filling can be simplified as much as possible. But even in this case, the Chinese flatbreads with meat will be incredibly tasty, juicy and very beautiful. For work you can use the following set of products:

For the dough: per glass of water - 450 grams of flour and 5 grams of salt.

For the filling: 0.8 kilograms of any minced meat, 5 grams of salt, a large onion, a third of a teaspoon of special seasonings (for chicken), 3 cloves of garlic and some herbs.

The technology for making flatbreads remains almost the same:

Sift the flour and pour it onto the table in a heap.
Dissolve salt in warm water.
Make a well in the flour and pour the prepared solution into it.
Knead into an elastic dough that will not stick to your hands.
Wrap it in cling film and let it sit at room temperature.
To make the filling, first chop the onion and garlic in a meat grinder.
After this, collect all the ingredients in one container and mix them thoroughly.
Divide the ripened dough into pieces and form into pieces in the traditional way described above. Semi-finished products need to be made gradually, as over time they begin to spread.
Fry covered on both sides for 4 minutes over low heat until golden brown.
Place the finished cakes on top of each other, coat with oil and wait until they are soaked. To speed up this process, the products can be briefly microwaved.

These flatbreads are usually served while still warm. If desired, you can add sour cream to the plate.

With meat and dried mushrooms

There is another recipe for Chinese flatbreads with meat and dried muer mushrooms. For this option, a non-standard set of components is used:

For the dough: for 2.5 cups of wheat flour - 150 milliliters of water and 1 egg.

For the filling: 2 packages of dried muer mushrooms, a couple of cloves of garlic, 2 tablespoons each of rice vinegar and soy sauce (one for mushrooms), ½ onion, as well as 200 grams of minced meat, 30 grams of starch, salt and half a glass of water.

Method for preparing flatbreads:

Sift the flour directly into a deep bowl and make a “funnel” in the center with your hands.
Break an egg into a glass, add salt and fill it to the top with water.
Pour the mixture into the “funnel” and stir with a fork, making circular movements.
Roll the dough into a ball and cover it with film. Leave the semi-finished product in the refrigerator overnight so that the gluten swells well. But before work, you will need to first pull it a little with your hands. This will help the mass warm up.
To make the filling, first add warm water to the mushrooms and leave them for 3 hours.
Finely chop the prepared product with a knife.
Chop the onion and lightly saute in a frying pan.
Add the mushrooms and heat them together for just a few minutes.
Pour in the liquid ingredients (vinegar, water, sauce) and simmer covered for half an hour.
Add minced meat to the slightly cooled mixture and stir.
The square method is used for molding. In this case, the dough must be rolled out into a rectangle.
Make 4 cuts on it for 1/3 of the length on opposite sides.
You will get 9 conditional squares. Fill eight of them with filling and leave one.
Then wrap the free piece in the middle.
Cover it with a counter square.
Turn the assembled stack to the right and place it on the middle zone.
Repeat the steps until the workpiece turns into one puff square.
Roll it out a little with a rolling pin.
Fry on both sides in a completely dry frying pan.

Because of the mushrooms, this flatbread will have a pleasant, slightly smoky aroma. Before use, if desired, it can be divided into smaller pieces using a round pizza cutter.

With added cabbage

There is a type of flatbread that is made from choux pastry. In this case, a different molding method is used. Some people like to add cabbage to Chinese meat cakes. The photo clearly demonstrates the appearance of the finished product. Here you will need another set of components to work:

For the dough: 320 grams of flour, a glass of boiling water, 10 grams of salt and 17 grams of vegetable oil.
For the filling: 300 grams of minced pork, onion, 400 grams of cabbage (Beijing or white cabbage), a bunch of green onions, 4 grams of sugar, a tablespoon each of soy and oyster sauce, 3 cloves of garlic, 2 tablespoons of sesame oil, 60 grams of starch, teaspoon a spoonful of grated ginger and a pinch of Malasyan seasoning.

Cooking technology:

Add salt and butter to the sifted flour, then pour boiling water over everything and stir well. Roll the prepared dough into a ball, cover it with film and let it rest for 30 minutes.
Chop the cabbage, add salt and lightly mash it with your hands. After this you need to squeeze it out. No juice is needed for the filling.
Chop the onion and garlic and grate the ginger.
Place all filling ingredients in a deep bowl and mix thoroughly. The mixture should sit in the refrigerator for about an hour.
Divide the dough into pieces and then roll them out into circles of small diameter.
Place a little filling in the middle of each piece.
Fold the edges towards the center, and then roll out so that the diameter of the semi-finished product is no more than 7 centimeters.
Fry on both sides in oil.

The flatbreads are obtained in the form of small ruddy “tablets” with a pleasant golden crust.