Sher Ping Pancakes
After I got my hands on a copy of Jamie’s America (thanks to the buying efforts of April) I flipped through the book with a slight sinking feeling.
I like Jamie, and I like some of his books, but when I looked through this particular one, I thought, “I’m never going to cook anything out of this.” 🙁
It wasn’t the American cookbook I was expecting, and none of the recipes stood out to me. I’m told that some of the recipes (eg meatballs, chilli) are amazingtown, but… I don’t need a recipe to make meatballs or chilli…
However, the other weekend when I cooked up a Hainanese chicken rice feast, I was on the hunt for another dish to serve. Something lead me to flick through Jamie’s America again, and the recipe for Sher ping pancakes went ding ding ding!
Sher ping pancakes are basically pan fried parcels of dough with a filling. And the best thing is that you can fill them with anything you want. The filling recipe in Jamie’s book is okay but I think it needs a bit more oomph and seasoning – maybe some soy sauce and sesame oil (and chili never goes amiss in my opinion…) but it wasn’t bad as is.
I’d make them again but with changes to the filling – maybe a spicy or curried version. Yeah. 🙂
Quick question about Jamie’s America if you own this cookbook. Is there a recipe (that’s not meatballs or chilli) you recommend I try?
Ingredients
- 475g plain flour (the book says bread flour but I used plain and it was fine)
- 1 cup water
- 1/4 cup vegetable oil
- sea salt and fresh pepper
- 400g pork mince
- A handful of finely grated white cabbage
- A small bunch of fresh coriander, leaves and stalks finely chopped
- A thumb sized piece of root ginger, peeled and finely grated
- 4 spring onions, trimmed and finely chopped
- 1 clove garlic, peeled and finely grated
- 1 teaspoon salt
- Freshly ground Sichuan pepper
Instructions
- First make the dough by mixing together the flour, water, oil, pepper and a large pinch of salt. Depending on your flour, you may not need all the water so add as required.
- Knead it until smooth and elastic. (I put all the ingredients into my stand mixer and let it do the work.)
- Cover it with plastic wrap and leave for a couple of hours.
- Combine all the filling ingredients in a large bowl, using your hands to mix it all together well.
- Lightly dust a clean surface with flour and tip your dough out. Divide the dough into 12 pieces (Jamie's book says to make 8, but they'd be quite large. I recommend making them smaller).
- Pick up a piece of dough and squish it down into a flat round circle (like a mini pizza base).
- Take a large tablespoon of filling and place it in the middle of your flattened dough. Slowly stretch the edges of the dough out and fold it back over the pork mixture. Do it all the way around until it's closed. Press down on the stuffed pancake with your hand. (There's probably photos of this online if you can't quite picture the process.) Place on an oiled tray.
- Do the same with the rest of the pancakes and put all the pancakes into the fridge for about 20 minutes.
- When read to cook, heat a large frying pan on medium heat with a dash of oil. Make sure the pan isn't too hot as you'll burn the pancakes before the filling cooks.
- Lay each pancake, folded side down, in the pan and gently push down on them with a spatula to flatten slightly. Keep doing this until they're about 1.5cm thick. (I actually found it easier to flatten the pancakes with my hand before popping it into the frying pan but try both methods and see what works for you.)
- After about 4 minutes, or when it's nicely golden brown, turn the pancakes over and push them down lightly again. Let them cook for about another 4 minutes, or until golden and crisp.
- Serve with soy sauce and lime if desired.
Notes
Converted to metric from Jamie's America
Kim
April 28, 2013 @ 11:33 pm
this looks yummy and easy, I’ll have to give it a go! it almost seems like a dumpling..almost XD
Agnes
May 11, 2013 @ 7:45 pm
Yes it is like a dumpling. I reckon it’d be awesome with a dumpling mince mixture inside.
Hannah
April 29, 2013 @ 7:21 am
What are the recipes like? I mean, I’d expect/want something with the like of biscuits, chicken and waffles, peanut butter pie, diner food… I wouldn’t expect sher ping pancakes? This all sounds like a Great Mystery to me.
Agnes
May 11, 2013 @ 7:47 pm
The recipes are not like that at all. It’s a very strange book. Personally I would’ve liked diner food recipes.
Hannah
May 12, 2013 @ 2:48 am
Me too. Find a book like that by the time I arrive in Melbourne, please.
Em
April 29, 2013 @ 12:02 pm
I felt the samw way when I first got this book. I am sure we have cooked stuff from it, but I can’t remember what (can’t have been very memorable). I should have another look at it…
Agnes
May 11, 2013 @ 7:51 pm
Tell me if you find anything else that’s worth making from it 🙂
Gourmet Getaways
April 30, 2013 @ 9:11 pm
What a shame 🙁 Oh well, at least this recipe looks good 🙂
Agnes
May 11, 2013 @ 7:56 pm
Yeah, at least I got one good recipe from the book 🙂
Jo
April 30, 2013 @ 9:33 pm
I think I have most of Jamie’s books and may have attempted maybe 2-3 recipes at most? I’m just a recipe-book-hoarder!
I don’t have Jamie’s America so thanks for posting a recipe for the pancakes, they look great!
Agnes
May 11, 2013 @ 7:57 pm
I try not to buy too many cookbooks, and I *try* and use the ones I have. It’s hard to resist them though, there’s so many pretty books!
Daisy@Nevertoosweet
May 6, 2013 @ 8:43 am
I recently got the Jamie’s American book too and really like the recipes, but i know what you mean…you don’t exactly need anymore meatball recipes 🙂 These sher ping pancakes look yum though and loveee the styling gosh need to take lessons from you guys!
Agnes
May 11, 2013 @ 7:58 pm
Haha thanks Daisy. Maybe you can convince Shellie to hold classes. 😉
Genie
May 6, 2013 @ 11:58 am
I love Hainanese chicken rice and I like the idea of these pancakes to serve alongside. I wonder, instead of using water as in this recipe, how about substituting for some of that lovely Hainanese chicken broth?
I know what you mean about cook books. I find cook books more inspiration on what to cook than instructions on how to cook. which is probably why I prefer magazine subscriptions rather than cook books. It’s cheaper, seasonal and getting a monthly injection of inspiration is nice. I’m also less precious about magazines and loan them out. I like being generous!
Agnes
May 11, 2013 @ 8:00 pm
Ah, that’s a great idea on the broth. Would add so much flavour.
Dianna
May 11, 2013 @ 7:10 pm
What about a curried beef filling with waterchestnuts and onions? I have a recipe for little curried beef turnovers. If I can find it, I’ll send you the filling ingredients. It is very delicious. It’s also sprinkled with sesame seeds before baking. This might be the perfect filling for this beautiful fried bread!
Agnes
May 11, 2013 @ 9:40 pm
Oh that sounds delicious 🙂
Nick
May 11, 2014 @ 11:13 am
The Gumbo! Do the gumbo, please, you deserve this recipe!
Tina Weller
January 6, 2015 @ 6:48 am
Hi! I actually love Jamie’s America cook book. One of my fav recipes is for the cowboy pasties – sooooo good!!!!! Give some of the recipes a go. I have ALL of Jamie’s cookbooks (without trying to sound geeky, I’m a massive JO fan) and I’ve never made a recipe of his that wasn’t stellar. Great blog and pics – love your site!
Agnes
January 9, 2015 @ 9:10 pm
Oh thanks for the suggestion – will hve to try the cowboy pasties 🙂
glenn
September 13, 2015 @ 3:28 am
try the following steamed pork buns filling: “The essential wok cookbook”
tsp vegetable oil
250g chinese bbq pork or pork mince
2 tlbs oyster sauce
2 tsp sugar/honey
2 tsp rice wine
1 tsp sesame oil
1 tsp soy sauce
Found Jaime’s America in my daughters collection; perused it and thought eclectic nature of the book was interesting. The recipes themselves fell short. I’ve made a few but the only one I can remember coming back to was the Mad Dog Salad; more for the structure as I know I tweek the ingredients to what I have on hand. Also, I’m Canadian and there was a famous old pro wrestler named “Mad Dog” Vachon.
All of that being said, I’m going to try the Sher Ping pancake recipe today/tomorrow. I am going to try a plain yogurt dough recipe with the above noted filling. Fingers crossed.
Agnes
December 4, 2015 @ 12:18 pm
Thanks for the suggestion! I will definitely have to try it out soon 🙂