Known as a common snack food in Northern China, shaobing is a type of layered flatbread, typically topped with sesame seeds. It is made with multiple layers of dough brushed with sesame paste and resembles a flattened bread roll. Shaobing originated in the Shandong province, but today it can be found at numerous street stalls throughout the country.
In fact, depending on the region, shaobing can be enjoyed in many different ways. In southern China, it is a popular breakfast choice, served with soy milk or tea and often stuffed with sweet fillings such as red bean, black sesame, or jujube (red date) paste.
In the North, the Chinese prefer savory fillings: rousong (dried pork meat), char siu (roasted pork), or various stir-fried shredded meats and vegetables. However, considering that the staple crop of Northern China is wheat, shaobing is not only enjoyed as a sandwich but it is often served instead of rice, alongside main meals.
Chinese Stuffed Flatbread | (燒餅 – Shāobǐng)
Course: AppetizersCuisine: ChineseDifficulty: Easy4
servings20
minutes20
minutes300
kcal40
minutesKnown as a common snack food in Northern China, shaobing is a type of layered flatbread, typically topped with sesame seeds. It is made with multiple layers of dough brushed with sesame paste and resembles a flattened bread roll. Shaobing originated in the Shandong province, but today it can be found at numerous street stalls throughout the country.
Ingredients
- Dough:
300g All Purpose Flour
150 – 200mL of hot water
Pinch of Salt
1 Tbsp – Fine Diced Green onion
- Stuffing:
2 Cups – Diced Cooked meat or 1/2 Pound of Raw ground Meat of choice
4 – Shallots thinly sliced
1 – Carrot finely diced
5 – Cloves of Garlic Minced
1 Tbsp – Soy Sauce
1/2 Tsp – Table Sugar
1/4 Tsp – Ground Sichuan Peppercorn
1 Tbsp – Sesame Seeds
Directions
- First, make the dough. Mix all dry ingredients together and start by adding 150ml of water and adjust depending on flour and elevation and atmosphere. Add enough water to create a smooth and nonsticky doough. Cover with damp cloth and allow to rest for an hour.
- Prep all ingredients. If using raw ground meats, you can spread in raw directly into the dough when rolling. If using leftovers, like me, I’m using leftover kebabs, diced them finely. Large pieces can pierce the dough when rolling.
- Stir fry the aromatics together with cooked meat. My kebabs were already very flavorful, so I used minimal spices to balance out the flavor. Add whatever spices you need to get the flavor you want.
- Divide well rest dough into 6-7 portions and roll them into long pieces. Dimension around 2.5-3 inches wide by 5-6 inches long. Spread the stuffing mixture thinly and leave a half an inch border all around to allow space to close the roll up.
- Roll them into cylinder shape and pinch ends closed. Stand it up and smoosh it down into a pancake shape. Sprinkle some sesame seeds on top and give it another gentle smoosh to set the seeds.
- Get 1/2 cup to 1 cup of neutral flavor oil to 300 degree F. Fry stuffed flatbread 3-4 minutes per side until golden brown. Don’t worry if the insides are fully cooked through. Don’t burn them. We can always pop into 350 degree oven for 10-15 minutes to cook through without the flatbreads being burnt.
- Serve stuffed flatbread | Pancake with fresh scallions, chili oil, Chinese black vinegar or whatever tickles your fancy!
