Shou Zhua Bing (Crispy Chinese Pancakes) Recipe
Shou Zhua Bing, also known as Crispy Chinese Pancakes, is a delightful layered pancake originating from Chinese cuisine. These pancakes are known for their crispy exterior and hand-pullable layers, achieved by a unique flavored roux and careful rolling technique. Perfect as a snack or accompaniment, they offer a fragrant blend of star anise, Sichuan peppercorns, and five-spice powder that infuses the dough with an irresistible aroma.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Chinese
Ingredients
For the roux:
- 3 tablespoons oil
- 4 scallions (white parts only; whole, not chopped)
- 3 star anise
- 1 tablespoon Sichuan peppercorns
- 3 tablespoons all-purpose flour
- 1/8 teaspoon five-spice powder
For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup boiling water
- 3/4 cup cold water
To assemble:
- 1 1/2 tablespoons sesame seeds
- 1/4 cup finely chopped scallions (optional)
- Salt (to taste)
Instructions
- Make the flavored roux: In a small saucepan over low heat, add the oil along with scallion pieces, star anise, and Sichuan peppercorns. Heat gently for about 10 minutes until fragrant. Remove the spices, then stir in flour and five-spice powder to form a thin roux. Let it cool completely.
- Make the dough: In a mixing bowl, combine flour and salt. Make a well in the center and add boiling water, mixing with a fork or chopsticks. Gradually add cold water and knead until a smooth dough forms. Cover with a damp cloth and rest for 30 minutes.
- Assemble the pancakes: Divide the rested dough into 4-8 equal pieces depending on desired pancake size. Lightly oil a clean surface, roll each piece into a rope, then flatten with a rolling pin. Brush the roux evenly over the dough, sprinkle with sesame seeds, chopped scallions, and salt.
- Shape the pancakes: Roll the dough lengthwise into a log, then stand the roll upright and press down with your palm. Lightly roll out the circle to a thickness of 1/4-1/2 inch. Repeat for remaining pieces. Optionally, freeze separated by plastic wrap for later use without thawing.
- Cook the pancakes: Heat a pan over medium heat and add 1-2 tablespoons of oil. Place a pancake in the pan. When the bottom turns golden, add 2 teaspoons of water around the edges (not on the pancake), cover immediately, and cook for 3 minutes. Remove lid, flip the pancake, repeat the steaming step on the other side.
- Finish cooking and crisp: Uncover the lid, increase the heat slightly, and brown both sides while flipping occasionally until golden and crispy. Optionally, pinch the pancake with chopsticks to loosen the layers to reveal its signature hand-pullable texture. Serve immediately.
Notes
- Freezing the assembled pancakes is convenient and requires no thawing before cooking.
- Be careful not to pour water directly on the pancake when steaming; adding water around the sides creates steam without sogginess.
- Loosening the layers with chopsticks before serving enhances the texture and presentation.
- Customize salt and scallion amounts according to taste preferences.
