How To make Meat Filled Oriental Pancakes
ORIENTAL PANCAKES:
4 Eggs
1/2 c Water
3 tb Cornstarch
2 ts Soy Sauce
1/2 ts Sugar
1/2 ts Vegetable Oil
MEAT FILLING:
1 tb Cornstarch
3 tb Soy Sauce
1 tb Dry Sherry
3/4 lb Ground Beef
1/2 lb Ground Pork
2/3 c Chopped Green Onions & Tops
1 ts Minced Fresh Ginger Root
1 Clove Garlic, Pressed
ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure, adding 1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT
FILLING: ombine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving about a 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time.) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger.
How To make Meat Filled Oriental Pancakes's Videos
Kanom Krok – Coconut Pancakes Stuffed with Meat - Morgane Recipes
In the streets of Thailand, we often find the Kanom Krok coconut pancakes in the sweet version.
I show you the salty version. They are stuffed with meat and bean sprouts.
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Chinese Traditional Stuffed Pancakes (Asian Style Cooking Recipe)
Chinese Traditional Stuffed Pancakes (Asian Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Minced Pork
200g Plain Flour
100ml Warm Water
3 Celery Sticks
Quarter Small Cabbage
2 Spring Onions
½cm Ginger
1 Tbsp Soy Sauce
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Combine the flour and water in mixing bowl to form a smooth dough.
2. Cover the bowl and let it rest in a warm area for an hour.
3. Finely chop the ginger and spring onions
4. Place minced pork in a mixing bowl. Add spring onions, ginger, salt, soy sauce, ground red pepper and 1 Tbsp oil. Mix well
5. Roughly slice the celery and cabbage
6. Boil 2 litres water in a large saucepan
7. Place celery in the boiling water and blanch for 1 minute
8. Remove from water, place under cold running water for 2 minutes and drain.
9. Place cabbage into the water and blanch for 1 minute
10. Remove from water, place under cold running water for 2 minutes and drain
11. Place the celery in a food processor and blend for 2 minutes until fine.
12. Now, place the cabbage in the food processor and blend for 2 minutes until fine.
13. Squeeze out excess water from the celery and cabbage, place both into the meat mixture and mix well.
14. Take the dough out of the bowl onto a work surface dusted with flour.
15. Roll the dough into a thick sausage shape.
16. Divide into 6 - 8 equal sections, dust and press so they are flat.
17. Roll each section with a rolling pin into about 3mm thick wrap.
18. Lay the wrap in the palm of your hand, place 1 Tbsp of the mixture in the centre of each wrap
19. With other use your fingers of the free hand, Pinch and fold the wrap all the way around – ensure it’s sealed completely
20. Heat 1 Tbsp oil in the frying pan over medium heat.
21. Take one stuffed dough and flatten carefully with both of your hand into pancakes
22. Place pancakes in the frying pan in batches and fry for 3 minutes each side until golden
23. Remove from pan onto a dish and serve
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PASTELES RELLENOS DE CARNE (Receta China) | CHINESE STUFFED PANCAKES (PIE) | Exquisito y fácil
Estos Pasteles o Pancakes de Carne son una receta China exquisita. La mezcla de sabores entre la masa asada o frita en la sartén y su relleno de carne, te dejarán con ganas de hacerlas una y otra vez. Te lo aseguro.
Los ingredientes de esta receta son:
Ingredientes:
MASA
400 gr Harina de Trigo
160 gr Agua Caliente
130 gr Agua tibia
2 tsp Aceite de Oliva
2 gr Sal
RELLENO DE CARNE
500 gr Carne molida de res
440 gr Papa o patata
70 gr Cebollín
120 ml Agua tibia
7 gr Jengibre
Aceite de Oliva
Ajo
Cilantro
Orégano
Pimienta
Sal
Recomendaciones especiales para esta receta: Asegúrate de refrigerar muy bien el relleno para que éste tome una consistencia dura y puedas manipularlo fácilmente, de lo contrario, será muy complicado cerrarlos.
Sigue el paso a paso y deleítate.
No olvides Suscribirte a nuestro canal y gracias por acompañarnos una vez más. Hasta la próxima.
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These Beef Pies or Pancakes are an exquisite Chinese recipe. The mixture of flavors between the roasted or fried dough in the frying pan and its meat filling will leave you wanting to make them again and again. I promise you that.
The ingredients of this recipe are:
Ingredients:
DOUGH
400 gr Wheat Flour
160 gr Hot Water
130 gr Warm water
2 tsp Olive Oil
2 gr Salt
MEAT FILLING
500 gr Ground beef
440 gr Potato
70 gr Scallion or green onion120 ml Warm water
7 gr Ginger
Olive Oil
Garlic
Coriander
Oregano
Pepper
Salt
Special recommendations for this recipe: Be sure to refrigerate the filling very well so that it has a hard consistency and can be easily manipulated, otherwise it will be very difficult to close the cakes.
Follow the step by step and delight yourself.
Don't forget to Subscribe to our channel and thank you for joining us once again. See you next time.
How to make Chinese Steamed Pancakes For Peking Duck 春餅 - Morgane Recipes
I show you how to make Chinese steamed pancakes. They are mostly appreciated with the Peking duck. We wrap slices of Peking duck with Chinese BBQ sauce and some vegetables. You can also set your creativity free by wrapping all kinds of sweet or salty ingredients. For example strawberries with whipped cream, fresh vegetables with a seasoned cream, slices of grilled meat with a hot sauce.
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Meat pancakes - a very tasty and filling appetizer!
Pancakes can be both sweet and salty. What can be tastier than a portion of pancakes with meat, cheese. The combination of pancake filling is a special one. The minced meat with cheese gives it an inviting aroma and a fabulous taste that keeps you feeling full for the whole day.
Perfect pancakes - emotions with an unforgettable taste for Meat pancakes.
Recipe Below under Video !!!
And Also Playlists with Other Recipes on My Channel!
ON MY CHANNEL THERE ARE MUCH MORE TASTY RECIPES.
SUBSCRIBE TO MY CHANNEL:
INGREDIENTS
Oil
Salt
Butter
450 gr. minced meat
100 gr Cheese
1 onion
0.5 teaspoon pepper
0.5 teaspoon garlic powder
1 Onion
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Chinese Stuffed Pancakes
Chinese Stuffed Pancakes
Welcome to Xiao's Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
150g Minced Pork
200g Plain Flour
100ml Warm Water
3 Celery Sticks
Quarter Small Cabbage
2 Spring Onions
½cm Ginger
1 Tbsp Soy Sauce
1 Tsp Ground Red Pepper
Salt to Taste
Method:
1. Combine the flour and water in mixing bowl to form a smooth dough.
2. Cover the bowl and let it rest in a warm area for an hour.
3. Finely chop the ginger and spring onions
4. Place minced pork in a mixing bowl. Add spring onions, ginger, salt, soy sauce, ground red pepper and 1 Tbsp oil. Mix well
5. Roughly slice the celery and cabbage
6. Boil 2 litres water in a large saucepan
7. Place celery in the boiling water and blanch for 1 minute
8. Remove from water, place under cold running water for 2 minutes and drain.
9. Place cabbage into the water and blanch for 1 minute
10. Remove from water, place under cold running water for 2 minutes and drain
11. Place the celery in a food processor and blend for 2 minutes until fine.
12. Now, place the cabbage in the food processor and blend for 2 minutes until fine.
13. Squeeze out excess water from the celery and cabbage, place both into the meat mixture and mix well.
14. Take the dough out of the bowl onto a work surface dusted with flour.
15. Roll the dough into a thick sausage shape.
16. Divide into 6 - 8 equal sections, dust and press so they are flat.
17. Roll each section with a rolling pin into about 3mm thick wrap.
18. Lay the wrap in the palm of your hand, place 1 Tbsp of the mixture in the centre of each wrap
19. With other use your fingers of the free hand, Pinch and fold the wrap all the way around – ensure it’s sealed completely
20. Heat 1 Tbsp oil in the frying pan over medium heat.
21. Take one stuffed dough and flatten carefully with both of your hand into pancakes
22. Place pancakes in the frying pan in batches and fry for 3 minutes each side until golden
23. Remove from pan onto a dish and serve
Thanks for watching, if you would like my latest recipes, you can subscribe, its free, and you'll be kept up-to-date with all my Asian recipes:
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