Jinyun Shao Bing (缙云烧饼) is a popular street food from the Shanghai region which looks a bit like a pizza base. It is also known as barrel cake because of the shape of the oven.This was one of my favourite snacks when I was in China, and would often pick one up on my way home after a day out.
Traditionally they are made with dried, fermented cabbage, pork and chopped shallots, but you can choose your own.
The ingredients are rolled together and flattened out until quite thin, thin baked in a tandoori type oven by being stuck to the sides, then removed when cooked. This is a variation on the Shanghai "baozi" which is more oval filled dumpling.Ingredients:
- 1.5 kg Flour
- 4kg Pork (based on preference)
- Water
- 2 spoons Yeast
- 1 spoon Baking Powder
- Green Onions (to taste)
- 2 Cloves Garlic (to taste)
- Cooking oil
- Sesame seeds (white or black)
Method:
- First mix the flour and water. Use room temperature water for best results. Mix in the yeast and let dough rise. Rising time depends on the room temperature (in winter, 3 hrs).
- After dough has risen, knead it and make sure there aren’t any large pockets of air.
- Shape the dough into a snake-like structure and cut the dough into smaller pieces
- Begin by cupping the dough in your hand, then add the pork, onions, cabbage, and any other ingredients on top.
- Pull the dough around the ingredients to wrap the filling and completely cover it.
- Take your "baozi" and flatten it out.
- Sprinkle sesame seeds on top and cook on a hot BBQ hotplate, turning once.
