Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 2 large onions, thinly sliced
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the warm water and vegetable oil, and mix until a smooth dough forms. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
2. While the dough is resting, caramelize the onions. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook for 10-15 minutes, stirring occasionally, until they are soft and golden brown.
3. Add the brown sugar, soy sauce, rice vinegar, and sesame oil to the skillet with the onions. Stir to combine and cook for an additional 2-3 minutes.
4. In a small bowl, whisk together the cornstarch and water. Add this mixture to the skillet with the onions and stir until the sauce thickens. Remove from heat and set aside.
5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
6. Divide the dough into 8 equal pieces. Roll each piece into a thin circle, about 6 inches in diameter.
7. Spoon 2-3 tablespoons of the caramelized onion mixture onto one half of each circle of dough. Fold the other half of the dough over the filling and press the edges together to seal.
8. Place the shaobing on the prepared baking sheet and bake for 20-25 minutes, until golden brown.
9. Serve hot or warm.
Time:
Preparation time: 45 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 shaobing
Nutritional information:
Calories per serving: 220
Fat: 9g
Carbohydrates: 31g
Protein: 4g
Sodium: 290mg
Sugar: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of brown sugar.
- Red wine vinegar or apple cider vinegar can be used instead of rice vinegar.
- Arrowroot powder can be used instead of cornstarch.
Variations:
- Add diced mushrooms or bell peppers to the caramelized onion mixture.
- Use different spices, such as cumin or paprika, to flavor the dough.
- Add a sprinkle of sesame seeds or chopped green onions on top of the shaobing before baking.
Tips and tricks:
- Make sure the dough is rolled out thin enough to fold over the filling without tearing.
- Use a fork to press the edges of the shaobing together to ensure a tight seal.
- If the caramelized onion mixture is too thick, add a splash of water to thin it out.
Storage instructions:
Store leftover shaobing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat shaobing in the oven at 350°F for 10-15 minutes, or in the microwave for 30 seconds to 1 minute.
Presentation ideas:
Serve the shaobing on a platter with a sprinkle of chopped cilantro or parsley on top.
Garnishes:
Chopped cilantro or parsley
Pairings:
Serve the shaobing with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a mixed green salad.
Troubleshooting advice:
- If the dough is too dry, add a splash of water. If it is too wet, add a little more flour.
- If the shaobing is not sealing properly, try wetting the edges of the dough with a little water before pressing them together.
Food safety advice:
Make sure to cook the shaobing thoroughly to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Shaobing is a traditional Chinese pastry that is often filled with savory ingredients such as meat, vegetables, or eggs. It is commonly eaten for breakfast or as a snack.
Flavor profiles:
The shaobing has a crispy, flaky exterior and a sweet and savory filling of caramelized onions.
Serving suggestions:
Serve the shaobing warm with a cup of tea or coffee for a delicious breakfast or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese