12 April 2022

Jamie Oliver’s Meat-Stuffed Pancakes

The famous Jamie Oliver! The first recipe of the Naked Chef on this blog, maybe not the last one 🙄. I’m from the old generation of Jamie’s fan, following him since I was a teenager. I think I have most of his books on my shelfs. Even if my cooking has changed a lot during these last few years, I often come back to his books to have some comfy food. Here is a classic at home, since years : meat-stuffed pancakes, also called Sher Ping pancakes! In any occasion, with friends, with your other half, alone in front of the TV, with some salad leaves, this Chinese pancakes are a hit, trust me!

So for this recipe, you will need some time ahead but it’s definitely worth it. Personally, I would recommend you to double the batch and freeze some of them for the lazy evenings.

You can find the recipe of these meat-stuffed pancakes in Jamie’s America cookbook. There are some unusual recipes in this book, with some unexpected ingredients (alligator??) but a lot of the recipes are really tasty (I particularly remember the Jambalaya…🤤). You can trust me on this, try this recipe, you will love it!

Meat-stuffed pancakes

Servings: 8 Pancakes (you need 2 pancakes per person minimum)

Ingredients

Dough

450 g flour
225 ml water
4 tbsp olive oil
1 pinch of salt

Filling

400 g minced pork
1 handful of white cabbage cleaned and grated
1 small bunch of coriander (stalks and leaves)
3 cm ginger peeled and grated
4 spring onions finely sliced
2 gloves of garlic grated
Salt and pepper

Instructions

Dough

In the stand mixer bowl, or in a bowl if you want to make the dough by hand, mix all of the ingredients together until you obtain a ball of dough.
You don't need to knead the dough too long. Just enough to have a smooth and homogeneous dough. Wrap it into cling film and let it rest in the fridge for 2 hours.

Filling and shaping

Mix all of the ingredients for the filling, put it aside.
Divide the dough into 8 equal portions.
On your working surface slightly floured, roll each ball of dough in a 12 cm diameter disc. Put a big tablespoon of filling in the middle of the disc and fold the dough on top of the filling to close the pancake. Be careful, the pancake has to be sealed before you roll it again to obtain a 2,5 cm thickness pancake.
Repeat this process with the 7 other pieces of dough and put them all on the floured surface.
To cook them, heat a bit of sunflower oil (not olive oil!) in a big frying pan. Put the pancakes, sealed side down, in the pan. You may cook 3 or 4 pancakes at a time. Press the pancakes with a spatula and cook them at least 5 minutes on each side. Check the color of the pancake, they can burn easily. Don't hesitate to reduce the heat if necessary to allow them to be cooked inside.
Serve the pancakes with soy sauce, shiracha sauce and lime wedges. At home we are eating them with our hands and a green salad!

Notes

Last time I’ve made this pancakes, I put all of the filling ingredients in the food processor, except the meat. It was a real time saver and the pancakes were as tasty as always.

If you want to check the seasoning of the filling, you can cook a little part of it (half a teaspoon) in a frying pan and try it. But don’t forget that the pancakes are served with soy sauce, so don’t put too much salt in it!

My Little one and I are wishing you a bon appétit!! (Imagine how hard it is when we take this kind of pictures… my little gourmet is so frustrated not to have a bite straight away 😁).