Dried Shrimp Radish Pancake

Name: Dried Shrimp Radish Pancake
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 250 g refined flour; 200 g lard; 500 g white radish (washed, peeled, and cut into thin strips); 250 g dry shortening pastry; 50 g cooked pork fat (cut into small grains); 20 g cooked ham (cut into small grains); 15 g dried shrimp (soaked, washed, and chopped); 15 g fine salt; 1 g MSG; 15 g scallion (cut into small segments); 100 g sesame seeds; 5 g sesame oil; 150 g water (for mixing dough)

A signature pastry from Xiangjiang Hotel, made with radish as the main ingredient and filled with dried shrimp and ham. Golden in color, with a flaky, tender crust and a light, refreshing filling.

1h 20m

Easy

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Ingredients

refined flour 250 g

lard 200 g

white radish (washed, peeled, and cut into thin strips) 500 g

dry shortening pastry 250 g

cooked pork fat (cut into small grains) 50 g

cooked ham (cut into small grains) 20 g

dried shrimp (soaked, washed, and chopped) 15 g

fine salt 15 g

MSG 1 g

scallion (cut into small segments) 15 g

sesame seeds 100 g

sesame oil 5 g

water (for mixing dough) 150 g

Instructions

Make the filling

Wash and peel the radish, cut into thin strips, mix with fine salt and knead by rubbing, then squeeze out the excess water. Cut the pork fat and ham into small grain-sized pieces. Soak the dried shrimp until softened, wash and chop finely. Cut the scallion into small segments, then add MSG and sesame oil and mix well to make the filling.

Mix the dough

Add 250 g of flour, 40 g of lard, and 150 g of water, knead into a smooth dough, cover with a damp cloth, and let rest for 10 minutes.

Make the layered pastry

Roll the water-oil dough into a thick strip and flatten it. Place the dry shortening pastry as a strip down the middle, fold both sides of the water-oil dough evenly over to cover it. Repeatedly press with a rolling pin and roll forward and backward to extend into a thin long sheet. Brush a thin, even layer of water over the sheet, roll it up from front to back into a cylinder, then roll the cylinder into smaller tubes, and tear into 12 equal portions.

Shape the cakes

Roll each portion into a round wrapper, place a portion of filling in the center, and shape into a round flat cake. Brush water on both sides of the cake and coat with sesame seeds to form the double-sesame radish cake blanks.

Cook the cakes

Heat a flat pan, add a small amount of oil, place the shaped radish cakes in the pan, and pan-fry until both sides are golden brown (they can also be baked in an oven until cooked through).