Crisp Chinese Pancake Pockets filled with Prawns & Crunchy Veg

Instructions

1. MAKING THE DOUGH – Mix the flour and salt in a mixing bowl
2. Create a well in the centre and pour in the water
3. Use a wooden spoon to mix it all, and when it starts to combine, add the oil
4. At this point, add the dough to the mixer and knead well. Alternatively, knead the dough by hand until it all comes together like a smooth ball
5. Place the dough ball into a bowl, cover with a damp towel and leave to rest for 30 minutes
6. MAKING THE FILLING – In the food processor, pulse the prawns a few times to chop them, but don’t pulse too much as it’s nice to have a few chunky bits, remove them, and set them aside
7. Next, blitz the carrots and beans in the food processor, set aside 
8. Heat a wok or large frying pan with a little oil on high heat, add the garlic and stir fry for a minute, add the spring onion and cook for another minute
9. Then add the green beans, carrots, and cabbage, cook for a further minute
10. Then add the pak choi and stir fry again for another minute
11. Finally, add the oyster sauce, sesame oil, Shaoxing wine, sesame seeds, salt, white pepper, and black pepper
12. Move the vegetables to one side of the pan, add a little more oil and stir fry the prawns for a minute until pink and cooked through, do not overcook. The veg should be cooked but still crisp
13. Stir fry everything together, mix well, taste and adjust seasonings to your liking, remove from the heat, and set aside to cool
14. MAKING THE PANCAKES – Take the dough out of the bowl, add some flour to a flat work surface and knead the dough for a minute
15. Roll the dough into a long strip and then, with a knife, carefully cut 8 equal pieces
16. Roll each piece into a ball shape and place it on a tray covered with a towel, so they don’t dry out
17. Take one ball of dough and press down on the top. Then using your rolling pin, roll out the dough until you have a circle of about 12-14cm in diameter; rotate the dough as you roll to make it even
18. Divide the cooled prawn mixture into 8 equal portions, place a rolled circle of dough in the palm of your hand and add 1 part of the prawn mix in the centre, pinch the edges together with your fingers, and twist the end to seal it like a dumpling
19. Finally, press down with your hands to make the pancake flat and place it on a tray covered with a towel while you repeat the process with the other 7 pancakes
20. COOKING THE PANCAKES – In a large saucepan (that has a lid), add 2 tbsp of oil on medium heat and pan-fry 4 pancakes at a time for about 5 minutes on each side until they get a golden-brown crust, press down a little with a large spatula to help them colour
21. Get the lid of the pan ready and add about 60ml of water into the pan and immediately cover, don’t worry about the sizzle and spitting water; cover quickly and let the pancakes steam for about 5 minutes until the water has all evaporated
22. Remove to your serving dish and repeat the cooking process with the other 4 pancakes until they are all cooked
23. Enjoy hot with a drizzle of chilli oil and garnish with spring onions!