Best for: The dim sum dessert cart’s crisp red bean pancake.
Dou sha guo bing is the crisp pancake from the dim sum dessert trolley: a thin eggless pancake folded around sweetened red bean paste, pressed in sesame seeds, and fried on the griddle until the outside shatters and the filling is warm and fudgy. Written with an eggless batter and oil instead of lard, it is vegan as it stands.
Griddle: Flat-top griddle or large cast-iron griddle over medium heat on the grill; 375°F. Equipment: Griddle, wide spatula, ladle.
Ingredients
Rest: 20 minutes. Total: 47 minutes.
Batter and filling
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1/4 teaspoon fine table salt
- 1 1/4 cups water
- 1 cup sweetened red bean paste (canned or homemade)
Frying and finish
- 3 tablespoons toasted sesame seeds
- 2 tablespoons neutral oil
Directions
Whisk the flour, cornstarch, sugar, salt, and water into a thin, smooth batter and rest it for 20 minutes, until the flour hydrates and the bubbles settle.
Heat the griddle on the grill to 375°F and film it lightly with neutral oil. Ladle about 1/4 cup of batter per pancake and swirl it into a thin 6-inch round.
Cook for about 1 minute, until the pancake sets and the edges lift. Spread 2 tablespoons of red bean paste over one half.
Fold the pancake in half over the filling and press gently. Sprinkle sesame seeds over the top and flip once, pressing again, so both sides take sesame.
Fry for 2–3 minutes per side, until crisp, golden, and blistered, adding a little oil as needed. Repeat with the remaining batter and filling.
Cut each pancake into wedges and serve warm, while the crust is still crisp and the filling is soft.
Grilling tip: A thin batter is the difference between a crisp pancake and a doughy wrap — it should pour like heavy cream; whisk in a spoon of water if it thickens.
