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Flat bread Recipe (ShaoBing)

Byamazingfoodstv


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ShaoBing (a Chinese flatbread), was my favorite breakfast growing up. It is still a typical Chinese breakfast for many people in Guangzhou, where I live. I’m sure you will enjoy it!

🥢 RECIPE – Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

**INGREDIENTS**

**FOR MAKING THE DOUGH**

– 300 g of plain flour .300克面粉[]
– 165 ml of water [165ml水]
– 1/2 tsp of salt [1/3茶匙盐]

**MAKE THE FILLING**

– 250 g of ground beef [250克牛肉沫]
– 1 tbsp of Chinese cooking wine [1汤匙料酒] [Shaoshing Rice Cooking Wine:
– 1 tbsp of soy sauce [1汤匙生抽] [Pearl River Bridge Natural Brewed Light Soy Sauce:
– 2 tsp of sesame oil [2茶匙芝麻油] [Amazon Link:
– 1 tsp of five spices [1茶匙五香粉] [Amazon link:
– 1 tsp of chicken powder [1茶匙鸡精] [Lee Kum Kee Chicken Bouillon :
– 1/4 tsp of salt or to taste [1/4茶匙盐]
– 1/3 cup of chopped onion [1/3杯洋葱]
– 1/4 cup of chopped coriander [1/4杯香菜]
– 1/4 cup of spring onion [1/4杯香葱]
– 2 tsp of ground ginger [2茶匙姜末]

**FOR MAKING THE GLAZE**

– 1/3 cup of oil [1/3杯油]
– 2 tbsp of spring onion [2汤匙葱]
– 1 and half tbsp of flour [1.5汤匙面粉]
– 2 tsp of Sichuan peppercorn powder [2茶匙花椒粉]
– 2 tsp of white pepper [2茶匙白胡椒粉]

**OTHERS*

– Have some sesame seeds ready [芝麻]
– 3 tbsp vegetable oil to fry the bread [3汤匙植物油]

**HOW TO COOK**

**MAKE THE DOUGH**

– Mix the flour and the salt
– Add in the water
– Mix it and knead it it until all the flour come together became a dough.
– Cover it and let it sit for 30 minutes.

**MAKE THE FILLING**

– Marinate the ground beef with 1 tbsp of Chinese cooking wine, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1 tsp of five spice, 1 tsp of chicken powder, and some salt.
– Mix them until the beef absorbs the liquid and you can feel the texture is smooth.
– Combine it with the vegetables. Which are 1/3 cup of chopped onion, 1/4 cup of cilantro, 1/4 cup of scallion and 2 tsp of ground ginger.
– Set it aside for 30 minutes.

**MAKE THE GLAZE**

– you will need 2 tbsp of diced spring onion, 1 and a half tbsp of flour, 2 tsp of Sichuan peppercorn powder and 2 tsp of white pepper.
– We are going to heat up some oil, the hottest possible.
– Pour the oil into the bowl immediately.
– Give it a mix and set it aside. We are going to use this later.

**MAKE THE SHAO BING**

– Roll the dough it into a long even strip. Cut it into 12 pieces. Each one should be about 35 grams.
– Brush some glaze onto the small dough.
– Take one dough. Roll it a little bit. Then flatten it by your hand. Using rolling pin roll it until you have a long thin piece. It is about 25 cm long and 13 cm wide.
– Now brush the glaze again on one side of the piece.
– Put some filling on it. Do put it all the way full. because it is a really thin. It will have a higher chance of breaking if you fill it up all the way.
– Fold the edge of it. Roll it from one side and then wrap the end of it to finish it.
– Then press it down gently. It should be about half inch thick and 10 cm long across.
– Coat one side with sesame seeds.
– Finish the rest and we can fry the shao bing.

**FRY THE SHAO BING**
– Put enough vegetable oil to cover the bottom of the pan. Place your Shao bing in. sesame side up and fry them on low heat for 5 minutes.
– Flip them over. Fry the other side for 3 minutes or until both sides turn golden brown. And you are done.

Hope you enjoy! If you have any questions, just post a comment.

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

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49 Comments

  10. Is this the flatbread which is eaten with lamb soup? I once read in a Chinese novel where the characters' favorite food is some kind of flatbread/pie filled with meat (Donkey meat, beef, pork, etc.), and the food was served with a bowl of lamb soup. The way the author describes that food makes me want it so bad 😭

  12. Would the main ingredients change if we want 2 replace the beef w/pork chicken or fish?
    They look so nice n tasty – u do a really good job as such a young teacher – so tolerant!!
    Its important, a very good teacher knows being patient is the same as 1 of their important
    ingredient's since they also pass their patience's on 2 their students! : )

  14. Thank you so much for the delicious recipe's. I lived 2 years in Beijing and love the food from there. Sadly there is not ONE Chinese restaurant in Blenheim (NZ) who sell these snacks. But thanks to you I can make many of REAL Chinese foods myself…..Xie Xie Ni..

  17. To reheat them from storage in the fridge, warm them in an oven for approximately 10 minutes at 350°F. That way, they are still a bit crispy rather than soggy from a microwave. If you want both sides to be crispy, then you could flip it over (on the parchment paper lined baking sheet) and cook that side too.

    *I do not have a high altitude or convection oven.*

  23. I love your videos! You make recipes that are accessible and you make it look so very easy. I have only been watching for 2 weeks and have some I must try for sure. One is your pot sticker recipe. I LOVE pot stickers! As I watched this particular video, another video came up for Guokui. They look very similar so I am wondering what's the difference? Keep up the great work!

  30. I am just one person. Can I make this up to the stage of flattening and adding sesame seeds?? Then freeze 10 of them individually wrapped and only cook 2 of them….??

    You are an excellent teacher and make every look doable and tasty!!

  46. Watching a tv show and one Character said to another "who eats Chinese food for breakfast" the other replys smartly saying " Chinese people" this dumb funny line of Dialog from the TV show "the mantlest" sent me Google-ing what do Chinese people eat for breakfast what are some traditional meals.. i get stuck in dumb Google holes like this all the time but this is the first time its really really paid off!! This meal looks amazing and not only will i be cooking it tomorrow but the Technique itself the way you flatten and roll it has given me ideas for a deep fried groundbeef balls that i make stuffing them is a real pain the way i did it making a pancake shape than add 2 spoonfuls of groundbeef than mold around it they always break a little… so thank you very much for making this vid it is very good ill check out some others..

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