For the dough:
(Makes 8)
210 g water
1/2 tsp instant yeast
3 g salt (around 1 tsp of kosher salt, or 1/2 tsp table salt)
3 g of sugar (rounded 1/2 tsp)
300 g AP flour
20 g lard or neutral oil
In a medium bowl dissolve the yeast in the water along with the sugar, and add flour, salt, and lard or oil. Mix until it comes together then let rest 20 minutes. This is a very soft and sticky dough so don’t try to knead it. After 20 minutes give the dough a few quick kneads in the bowl with a floured hand just to smooth it out and shape it into a round. It will still be sticky because a wet dough allows for stretching easily when it’s time to fill. Let the dough rest 1 hour so the gluten relaxes and the yeast does its work.
For the filling:
1 kg radish
120 g ground pork
1 tbsp minced or grated ginger
1 tbsp Shaoxing wine
2 tsp of sugar (can use less if you prefer)
1 tbsp soy sauce
Oyster sauce and dark soy sauce to taste, optional
3-4 scallions, sliced
Oil as needed
Bring a pot of water to a boil.
Peel and cut, grate, or shred the radish. I used my food processor for easy shredding, but a mandoline or grater can be pretty quick too.
Blanch the radish for 15 seconds then rinse under cold water.
When cool, squeeze the water out. I just use my hands, but you can squeeze it in a towel. All that radish will turn into two tiny fists’ worth.
Separate the radish shreds and set aside.
In a pan over medium heat add a tablespoon of oil or so and cook the ginger until fragrant. Add the pork and cook until no longer pink. Add wine, sugar, soy sauce, and the radish. Adjust the flavor with additional soy sauce or salt, and sugar. If you like, you can use a few shakes of oyster sauce to taste instead. I added a little dark soy for color. Add the scallions and remove from the heat.
With floured hands, divide the dough into 8 portions on a floured surface. Shape them into rounds and let rest 5-10 minutes. Divide the filling into 8 portions, too.
Stretch the dough into rounds about 1/4 inch thick. You can use your hands to pull it or just place the dough on the floured surface and flatten it with your hand. The dough stretches pretty easily. Place filling in the middle and enclose it in the dough. Round and flatten slightly and set aside until all the pancakes are formed.
If using sesame seeds, brush any flour off the top (smooth side) and spray water on them then dip in sesame seeds.
For the flatter, pita-like version, place a pan over medium-low heat and pour a little oil into it and spread with a paper towel. Place a pancake sesame side down and flatten it in the pan until about 1/4 inch thick. Let it cook enough to set the bottom then flip. Cover the pan and cook for 1 minute. Flip, cover, and cook another minute.
For the other cooking method, heat the pan over low heat and add 2-3 tbsp of oil. Add two pancakes (that’s how many I can fit at a time) and flatten to about 1/2 inch thick. Cook until lightly golden, then flip and cover. Cook about 2 minutes then uncover and flip and cook another minute or so until the dough is cooked and the top is golden.
. Both are completely delicious and I’m looking forward to continuing to make variations of these (baked in the oven, different add-ins and seasonings). These use up a ton of radish, so I can keep giving the supermarket that stocks it a reason to keep up the supply.
