Spring Pancakes - Authentic Chunbing for Peking Duck, Jing Jiang Rou Si, or Moo Shu Pork (春饼)
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- เผยแพร่เมื่อ 1 ต.ค. 2017
- Spring Pancakes, a.k.a. Chunbing or Mandarin Pancakes! These super-thin, springy pancakes form the basis of a number of Northern Chinese dishes - whether it be Peking Duck, Jing Jiang Rou Si (Peking Sauce Pork), or American-Chinese style Moo Shu Pork.
The options are really endless with these little pancakes, and can even be stuffed with stir-fries.
So here's the detailed recipe and ingredient list over at /r/cooking:
/ recipe_peking_sauce_po...
Note that if you're looking for just the Spring Pancake recipe, it's after the Peking Sauce Pork in the reddit comment, so just scroll down a bit.
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - แนวปฏิบัติและการใช้ชีวิต
![[Papa's Secret Recipe] Chinese Spring Pancakes: Chunbing (春饼) | Chinese Burrito Recipe](http://i.ytimg.com/vi/bFYodVFkLOA/mqdefault.jpg)
Wow. I love these pancakes but didn't know they take such techniques to make. Thanks for demonstrating.
So charming seeing a foreigner lovingly follow local cooking traditions. Your love for the culinary culture of the place you are in now shows through your videos. Awesome job👍
Oh. My. God. My life just changed. This is amazing! What an incredible technique!
Just made our first chunbing from your example to eat our leftovers from takeout. Ours were not as thin as the restaurant's, but way fresher, so less prone to tearing. A definite keeper. Thanks for teaching it so clearly!
This is a great video, Chris. I was able to make 'em on my first try. Your delivery, your pace, and detail level are perfect in every way (in all of your videos). Thank you!
Awesome, glad to hear they came out well!
i love your channel. keep up the great work!
Oh wow ….never thought I could make this at home ! We love Peking duck and always run out of pancakes ….definitely going to try this at home . I just got a tutorial on moo shu pork so definitely going to treat my family to these dishes .
Thank you very much for this tutorial! 🙏🏻🙏🏻🙏🏻
Love your work, thank you!!!
Awwww this is so cool, love you technique and explanation ❤
This was in a bunch of recipes that I had been saving until I have a stand mixer. I have a tiny kitchen with little usable storage, so every gadget and appliance needs to be super functional and useful. So yeah, I finally got my mixer and made these last night. I was honestly surprised how well they turned out for my first attempt. I did have to throw away 2 out of the first 12 because I couldn’t get them apart and tore them while scorching my fingertips, but the second batch were fine. Thank you for such a detailed and thorough recipe.
Nice video, exactly what I was looking for.
Really nice! Can't wait to try this.
that's an amazing technique !
Going to try it this weekend for practice before Xmas!
Omg been looking for a recipe without a steamer... thanks
Thank you very much.
** NEW SUB What a great video. I just ordered this for dinner and was curious how they were made. Now I know.
All the restaurants in LA that I've tried serve mu shu with thicker pancakes that aren't slightly transparent, and I've been searching what these are. Thank you! I will hunt around for spring pancakes/chunbing now :)
I made these tonight with Yan Kit's northern-style chicken in hoi sin sauce (contrary to what most people would say, I didn't have any hoi sin, so I used tianmianjiang). Delicious food; excellent recipe. Highly recommended.
Tried these with Kenji's Peking duck recipe. I tried to get away with all purpose flour, they turned out OK but I think they were not stretchy enough without the bread flour. Great recipe! Will try again with the right flour.
Confirmed to work brilliantly. The "generous+solid" non-stick combo turned out to be key. By my thermometer readings, achieving the "medium to low heat" part might be as simple as setting the nonstick pan on top of a pot of boiling water - I'll try that next time.
Thank you for this video! I haven't seen these in Chinese restaurants in years :( :( Nowdays they seem to be serving thicker tortilla-style pancakes for moo shu pork. Should I be specifying I want Mandarin pancakes?
(Anyone know a place in LA serving these? lol)
At least with this video I can make my own...
Interesting technique. Never seen it before. Thanks for sharing!
Good to hear from you man. I remember you're Texas-based, I can't recall if you were Dallas or Houston... everyone you know ok from the storm?
Chinese Cooking Demystified Thanks for asking - I live in Dallas but was actually in Houston the day before the hurricane hit. Thankfully was able to get out, but I definitely have friends that lost a lot of possessions.
Wow, stacking them four at a time.. My simple recipe calls for two only, and the result is: double thickness. Will try this soon.
This blew my mind 🤯
would love some veg recipe ideas to use these with!
I know this comes late but could i use them for something like soup dumplings (xiao long bao) or wonton. because whaen i do them the dough is always come out to thick for my taste :/
These look perfect. How long will these keep after being made? Should they be served immediately?
Like that "Montreal bagel", LOL.
Great tutorial video. I've always wondered how they made these pancakes. When you "pan heat" them 4 ply at a time does it cook through enough (not doughy) for the middle layers?
Yeah, the whole thing's about as thick as a tortilla so it's not really an issue (especially when covering, I think). The middle layers are actually usually a bit better as they don't really have the same risk of overcooking - I've seen some people even go six at a time..
I am made the dough - looks like the video - but will be eating the pancakes tomorrow. I couldn't find anything about storing them , at what point. Do you make cook and then store how? without them re-sticking together? Make Crispy duck for Christmas day dinner just two of us.
Can you use parchment paper between the stacks? Wouldn’t that make it easier to pull apart?
Can I make these ahead and keep in the fridge? Do they reheat well?
Good good good
2:43 well-earned beer--cheers!
do you have any suggestions for making American style mooshu pork/chicken?
This is pancakes can use for making spring roll
Awesome video! This technique reminds me a lot of filo dough. Do Chinese people enjoy baklava or anything similar? Thanks again for taking the time to do these recipes! I'm a fan
Yeah there's some similarities for sure, but the layering is more to just achieve a super thin pancake - maybe a bit more flour tortilla than filo. Filo/puff pastry's all about layering that oil or fat to achieve an awesome fluffy/flaky result - there's not too much in Chinese cuisine that uses the same sort of idea (Western cooking's sweet pastry game is really damn strong haha). The closest we could think of would probably be Cantonese Egg Tart, but that's very much Western-influenced.
Oddly, this is the same technique we use in SA to make a kind of pastry which is then fried. But to do the first cook, instead of a pan, they get popped in the oven for mere moments.
When will you honor us with Peking Duck recipe!?
Is there a way to store these? Like if I needed to prep them in advance
Just put them stacked inbetween two parchment papers, and place them in the fridge. Make sure they are well separated from one another. Before surving them, steam them for a couple of min in a bamboo steamer.
Try this technique before your dinner party.
TOP 1% of all recipes I've seen. I make my own flour or corn tortillas but never could imagine how to make these... Now I'm wondering how they differ from spring roll wraps... EDIT: MADE THEM, CAME OUT PERFECT FIRST TIME...
they do not differ from spring roll wrappers
As a proper Asian, we don't throw away excess dough or anything that matter... especially food. :P
Can these be frozen?
One can roll them out too thinly, I have found. I think a diameter goal is best. I think, for me, from wrist to fingertip is a good measure. That is about 8 inches or 20 centimeters. If that is too thin, try maybe 18 or 19 cm.
Your results look great but I always sift flour first. I put the bowl on the scale, sifter in the bowl, zero the scale, and add the flour then sift.
Okay, so nobody's asked over the last couple of days, and I've seen a good bit of videos of Jian Bing on street food videos, but everyone that's posted a how-to-at-home video recipe of Jian Bing makes them look radically different, and I'm seeing steps that just aren't taken by the street vendors in these montages.
Would it be the acme of foolishness to inquire about a potential future Jian Bing video a la Hong Kong Street Food style in a home kitchen?(goodness that was a mouthful)
As always, loving the food, loving the vocabulary lessons!
Funny that you mention it - Jianbing's exactly what we're working on for our next video. Here's the thing though... we're not quite there yet. We got the Guobie down (the deep fried crunchy thing in the middle), but the pancake itself just isn't quite thin enough. We started with pure Mungbean flour (which is the old school Tianjin method, didn't come out too great), and then moved on to a combo of flour/cornmeal. The latter was closer, and today I think we'll test millet flour in the place of cornmeal.
Definitely a bit frustrating because there's a mind boggling variety of recipes out there - even more than Dan Dan noodles. Less stuff too from reputable Chinese chefs, which is sorta what we rely on. What we're looking for is this result... th-cam.com/video/jKXOh5wrzK4/w-d-xo.htmlm38s We're doing a big Jianbing testing day today... if we can get at least 90% of the way there, we'll do it. If not, we'll have to put Jianbing on the backburner and put out something easy like Yangzhou fried rice for the next vid
Any recipes for home cooks without the expensive equipment?
The only equipment is a frying pan and a cheap rolling pin. What are you smoking, Cheese?
All that matters is the quantity of your balls....seems legit :-)
Yoke aside, great Video, did this twice already, turned out great. Thanks!
Awesome, glad it turned out well!
And we seem to unintentionally have some sort of double entendre in like one out of three videos lol
Can you suggest any applications other than slivered pork and roast duck? I have a few northern recipes in Yan Kit's Chinese cookbook (such as chicken in a sweet fermented bean sauce). Would these be suitable? Any other recommendations would be highly appreciated!
Really, the question's more what you *can't* put in them. For an American like me (Chris), I'm a sucker for almost anything wrapped in a chunbing. That said, some classics:
- A stir-fry of vermicelli rice noodles, Chinese chives, carrot, and beansprouts.
- A stir-fry of beef or pork, Chinese celery, carrots, and beansprouts.
- A stir-fry of chrysanthemum greens, mushrooms, carrots, and beansprouts.
- A Taiwanese snack of ice cream, pounded peanuts, and cilantro (a little weird but really, really good).
- An 'elevated' (I hate that term, but whatever, the shoe fits here) version of the ever popular Chinese KFC favorite of fried chicken, Peking duck sauce,, cucumber, and leek.
Awesome ideas! I intend to practice making these this week, then I can experiment :)
What flour was used, could catch it xx
Bread flour or dumpling flour, anything with a high gluten content. For dusting the surface of the pancakes you could probably just use all purpose or any other kind of flour.
ein Like für das Bier!
@Chinese Cooking Demystified it isn't clear: at 2:35 are you cooking a stack of 4, or the whole stack of 12? I've been doing stacks of 12 (with lid, on med-low, 3 min/side) and while they look and taste good, there's a bit of raw flour aftertaste. Cooking on low, 5 min/side seems to get a good result though. I actually came back to verify how to do this, and realized you may not be cooking all 12 at once.
He says there's 3 stacks, and that you cook one at a time. Only cook one of the stacks, for a total of 4 at a time.
But hey, if you found a way to cook all 12 at once, then that's great.
@@chromberries7329 honestly, the ones in the center of the 12-stack weren't cooking sufficiently. They looked fine and tasted fine at first but left me with a raw dough aftertaste. That said I'm thinking 6-stack... I don't want to spend 20 minutes or so cooking just the wraps.
@@chromberries7329 I heat two pans, and do stacks of 6 wraps per pan. Lower temperature and longer, but they all cook.
Just tried this and failed...quite a bit! The layers stuck together (meaning they tore when I tried to get them apart) even though I tried to separate right after cooking. By the fact that my work surface is oil-free, I imagine I didn't use enough oil on them! I will keep trying, because I really want to nail these.
Yeah, that can happen. Be sure that you oil them REALLY liberally and roll them evenly. I literally just made a batch of 12 the other day and on one of my 'piles of 4' I screwed up and had to toss a couple. There's a little skill to it :)
I'll keep practising and I'll keep watching the channel :)
Wait, are Spring Rolls called Spring Rolls because they are made with a springy pancake? Nothing to do with the time of the year Spring?
Liked it if only because of the beer next to the pan!
Y'all should make a Peking duck recipe lol
What flowers
So we're using bread flour for the video, but dumpling flour's obviously a bit more standard. Either way works, we just need something with a higher gluten content :)
no adverts?
Nah I figure unless we could make a dent in our rent with it, not worth it for y'all to have to sit through ads lol
Over 3 years it might pay a moths rent.... Such a good channel, worth a few $$$...
Cheers, appreciate the kind words man.
Ice cream she is wild
Could you use sesame oil to give some extra kick?
+Patrick Callahan Hmm... maybe, but I personally wouldn't wanna waste the sesame oil :) The oil here is really just to assist in getting really thin pancakes, the flavor's gunna come in with whatever filling you put in it.
Word of warning: This will not come together in an 8 quart Kitchenaid mixer bowl if you use a dough hook. It'll just be a crater with a puddle of wheat mud in the center.
it cooks most evenly when you drink 青岛啤酒 to it. fact.
Do you guys call it leek because you are in southern China and are actually using leek or you don't want to call them scallions for some reason?
See. I just wanna smear Nutella and whipped cream in those and destroy that stack.
Chinese Blinis.
"which is charming on a flour tortilla" 😂
Please provide measurements in US metrics.
@Katherine Prongos
While 40% of our audience is US-based, 60% aren't. So if I'm going to choose one of the two, I'm going with metric :)
We aren't those sorts of metric supremacists those - the correct way to measure things is what's convenient for the job you're doing. In China, people use both the traditional liang/jin measurement system AND metric - knowing a combination of the two can be good!
Of course, anything we do by weight *will* be metric, simply because ounces are a stupid unit of measurement for the home cook ;)
@@ChineseCookingDemystified By "US metrics" I meant common Western measurement, so perhaps I used the wrong terms. It seems to come to the same thing.