According to Jamie Oliver, ‘sher ping’ translates as ‘pan-cooked filled pancakes’, but for me it means another day with Jamie in my kitchen. This recipe was taken from ‘Jamie’s America’ and was also shown in ‘Jamie’s American Road trip’ NYC episode. The recipe was introduced by a lovely lady from the north of China at her food counter in the Roosevelt Food Court. Even if it looks quite complicated to make, but it’s well worth mastering as they taste really great! Originally the pancakes are made with pork but it can be perfectly swapped for other delicious filling like chicken or seafood. And that was exactly what I did. I used just 200 gr of chicken and about a half of shredded cabbage, though recipe asks for a handful of finely grated cabbage. It really didn’t made any damage and we really enjoyed part of Jamie’s American food vision with Chinese flavours.
What we need (
original recipe from Jamie’s America, page 49):
For the dough:
450g strong white bread flour, plus extra for dusting
225ml of water
4 tbsp of vegetable oil
Sea salt and freshly ground black pepper
For the filling:
400 gr minced pork ( I used 200 gr of chicken)
A handfull of finely grated cabbage ( I used about 200 gr of shredded cabbage)
A small bunch of fresh coriander
A thumb-sized piece of fresh ginger, peeled and grated
4 spring onions, finely chopped
1 clove of garlic, peeled and finely grated
Sea salt
Fresh ground Szechuan pepper ( I didn’t have and have never heard about it before, so used chilli)
To serve:
Sweet chilli or chot chilli sauce
Soy sause
2 limes or lemons cut into wedges
What we have to do:
1. Make the dough by mixing the flour, water, vegetable oil and a pinch of salt and pepper. Use your hands to knead it until smooth. ( The dough gets beautifully elastic). Cover it with a clingfilm and let it rest for a couple of hours.
2. Mix all the filling ingredients in a bowl. Scrunch everything together with your hand, season well with a good pinch of salt and Szechuan pepper ( any idea where to get them in Istanbul???).
3. Dust a clean surface with flour and cut the dough into 8. Divide the fillin into 8 even piles. Oil a tray and your hands. Pick up a piece of dough and create a patty like a mini pizza about 12 cm across and 1 cm thick.
4. Take one of your piles of the filling and pop it into the middle of the dough, then gently stretch the edgesof the doughout, folding them back in over the filling ( see photo collage). Do this all the way round and, once closed, press down on th estuffed pancake with your hand. It should be about 2.5 cm thick and 8 cm across ( Well, I didn't measure!)
5. Lay the pancakes on oiled tray and put them in a fridge for 20 min or so.
6. Pre-heat a pan on a medium heat. Add some vegetable oil and lay each pancake, folded side down, in the pan. Gently push down on them with a fish slice to flatten them slightly. Keep doing this until they're about 1 cm thick and 10 cm wide. Be careful that pan's not too hot, though, otherwise your pancakes will brown before they are cooked through.
7. After 4 min. you'll have golden colour pancakes, so turn the pancake over , push then down lightly and cook them for 4 min on the other side. When they are golden and crisp, the meat should be perfectly cooked, but you can always break one open to check.
8. To serve, pour chilli sauce into one bowl and some sauce into another. Pop a few wedges of lime or lemon on the side for sqeezing over, and dunk away in your sauces. Enjoy!!!
Tarhana powder - a key ingredient for a traditional Turkish soup - Tarhanası çorbası - a mix of flour and sun-dried vegetables and homemade dried noodles.
Tangerine season is here!!!
Huges piles of various pears! Those are said to be from Ankara. Not the best looking ones, but they taste great!!!
Autumn vegetables and fruits.
Super delicious pomegranates and quince.
Yes, it's not just Great Pazzar and Spice Market in Istanbul!!! Have a nice day!!!
After watching Julie&Julia, I had a kind of curiosity about Julia Child's cooking. I must admit I heard about her only when the first film trailors appeared on the Internet. So I finally have Julia Child' s book 'Mastering the Art of French Cooking' and tried several recipes. The first one was this creamy mushroom soup. I'm sure you know her famous quote that 'there is never too much of butter', but I think this time it was a bit too much for me as I use butter only in baking and generally prefer lean food. Anyway, the soup was really tasty, though a bit time-consuming. But I guess I'll stick to simple vegetable soups next time which had less butter.
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