A northern-style pancake coated in egg and filled with stir-fried potato slivers. A practical and satisfying Chinese breakfast that holds well and can be made ahead.
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Adapted from a video by Chinese Cooking Demystified
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1
Cut 500g of potato into thin 3mm sheets by first slicing a section as your base. Stack the sheets and cut into 3mm-wide slivers. This step takes patience but uniform size is important for even cooking.
2
Rinse the potato slivers in cold water to remove surface starch, then drain. Simmer in boiling water for 1 minute, drain, and shock with cool water to stop cooking. Shake or spin them as dry as possible.
3
Swirl 2 tablespoons of oil into a hot wok. Over low heat, fry 2 minced garlic cloves for about 30 seconds until fragrant. Add 2 chilis cut into sections and raise heat to high. Once fragrant, add 0.5 tablespoon Shaoxing wine and mix.
4
Add the dried potato slivers and stir-fry for about 30 seconds. Pour 1 tablespoon soy sauce around the spatula and sides of the wok, continue to mix and fry on high heat for about 1 minute. Turn off heat, add seasoning and optional chili oil. This filling can be made ahead and reheats well.
5
Pour 200g flour into a bowl and gradually add 220ml water while stirring and folding the dough in one direction only to develop gluten. This takes patience and effort for about 10 minutes until smooth with no clumps.
6
Gradually add another 220ml water, stirring and folding in the same direction until fully incorporated. Let rest for 30 minutes.
7
Give the batter a final mix. Heat a 28cm non-stick pan over medium heat. Ladle in about 6 tablespoons of batter and swirl to spread evenly. Cover and watch the condensation on the lid. After about 90 seconds, when condensation is about to drip, uncover and shake off some water.
8
Cover again and cook for another 30 seconds. Spread 3 tablespoons of thoroughly whisked egg onto the pancake like spreading pizza sauce. Optionally sprinkle scallion. Cover and cook until the egg is no longer liquid.
9
Flip the whole pancake and cover again. Turn off the heat and let residual heat cook for about 30 seconds. Slide onto a plate. This amount of batter yields 5 pancakes.
10
On a work surface, place enough filling to cover about a quarter of the pancake on one side. Roll it up tightly but gently like a burrito. Optionally slice open in the middle and wrap around the bottom.
11
Prep ahead: Cover batter and refrigerate overnight, then make pancakes with egg the next morning using pre-prepped fillings. Alternatively, make pancakes without egg and refrigerate, then reheat in the pan the next morning while adding egg and fillings.
12
Optional variation—make savory sauce: In a saucepan, swirl 1 teaspoon oil, add 1 tablespoon each hoisin and sweet bean paste. Fry on medium-low for about 1 minute until fragrant. Add 1 tablespoon sugar, 0.25 teaspoon salt, 0.25 teaspoon MSG, mix well. Pour in 0.25 cup water and mix until smooth. Thicken with a slurry of 0.5 teaspoon potato starch mixed with 1 teaspoon water.
13
Make rolls with savory sauce variation: Brush 0.5 tablespoon sauce on one pancake, optionally add 1 teaspoon chili crisp. Add roughly shredded lettuce, quarter youtiao, half hotdog, and sprinkle jiacai. Roll tightly but gently as before, and slice in half if desired.
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