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?
- 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
- 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.
Converted to metric from Jamie's America