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Apr. 28th, 2010 | 02:04 pm
posted by: stopcounting in asian_cooking

When I lived in China, a street vendor right outside of the walls of the school used to sell these delicious pancake-like things and I simply can't find the name (or, more ideally, the recipe!)

The vendor would start out with a ball of soft dough, into which he would press a couple teaspoons (estimated) of either a finely ground meat and scallion mixture or just a scallion mixture (there might have been other vegetables or beans involved, it was very finely ground). Then, the hole where the ingredients were pushed in was closed, the pancake thing stretched out by the edges, and fried in a wok to become something with a very light, donut-esque and kind of oily exterior. The final pancake was about five inches in diameter by .5 to 1 in thick (since it was so donut-y, it varied in places) and the yummy filling spread inside.

I know there are a lot of recipes for Chinese pancakes, but none of them seem to fit what I have in mind...the dough is always too dense/biscuitlike or the ingredients were worked evenly throughout the mixture.

If it helps, the school was in the town of Yudu, in the Ganzhou city in the Jianxi province.


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from: autumnmist
date: Apr. 28th, 2010 09:31 pm (UTC)

sounded like that to me too except that hom suey gok aren't pancakes...

I thought of scallion pancakes too, but the cooking procedure isn't at all similar to making scallion pancakes either...

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from: autumnmist
date: Apr. 28th, 2010 09:33 pm (UTC)

How about yao tiew dough but formed into a pancake and made with a filling?


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