jian bing – chinese style breakfast egg wrap

Ingredients:

1 large egg

 Kosher salt

1 (8-inch) mandarin pancake (recipe below) or flour tortilla

2 teaspoons vegetable oil

1 scallion, thinly sliced (about 2 tablespoons)

2 tablespoons chopped fresh cilantro (about 4 sprigs)

2-3 shitake mushrooms (optional)

1 teaspoon butter

Hoisin sauce, siracha and toasted sesame seeds, for serving (optional)

Directions:

Make sure you have all of your ingredients prepped and ready to go as this wrap comes together very quickly.

Stem and thinly slice the shitake mushrooms. Melt the butter in an 8-inch nonstick pan over medium heat. Add the mushrooms along with a pinch of salt and a little freshly ground pepper. Sauté until golden brown. Transfer to a plate and wipe out the pan. (The mushrooms can be sauteed a day ahead of time and refrigerated. Warm them in a dry skillet before using.)

With a fork beat the egg with a pinch of salt until almost blended.

Heat a small 8-inch nonstick skillet over medium heat. Place the mandarin pancake or flour tortilla in the pan, turning until warm and pliable, about 1 minute. Transfer to a plate.

Add the oil to the skillet, then the sliced scallion and a pinch of salt. Cook, stirring, until the scallions are just bright green and tender, about 30 seconds. Add the beaten egg, swirl the pan so the egg covers the bottom of the pan. Immediately scatter the cilantro and sauteed shitake mushrooms (if using) on top and press the warm pancake or tortilla on top and continue to cook until the egg is just set and sticks to the pancake or tortilla, about 30 seconds. 

Flip onto a plate, egg facing up. If using, drizzle a little hoisin sauce and siracha over the egg and sprinkle with sesame seeds. Fold in half then in quarters and serve immediately or wrap in foil. Serve with additional hoisin sauce and siracha. The egg wrap will stay relatively warm for about 15 minutes when enclosed in foil.

Makes 1 wrap

mandarin pancakes

Ingredients:

1 ½ cups flour

1/8 teaspoon salt

2/3 cup boiling water

1 teaspoon vegetable oil

Directions:

Mix the flour and salt in a heatproof bowl. Pour the boiling hot water into the flour mixture and mix with a spatula until a dough ball forms. Knead the dough for 8 minutes until smooth, adding a little more flour if the dough becomes too sticky. The dough can also be kneaded in upright mixer, such as a KitchenAid, on low speed with the dough hook attachment.

Cover the dough ball with plastic wrap and allow it to rest at room temperature for at least one hour.

Roll the dough into a cylinder and cut into 12 equal pieces. Roll each piece into a dough ball, then flatten with the palm of your hand to form a small disc about 2 inches in diameter. Lightly brush the tops and sides of six of the discs with oil. Place the remaining six discs on top of each of the oiled discs. The result will be six pieces comprised of two discs each.

With a rolling pin roll each disc into a 7-inch circle, flip the pancakes frequently so that both of the dough discs are rolled into the same size.

Heat a nonstick skillet over medium heat. One at a time, place a pancake into the pan. After 30 to 45 seconds, pockets of air should begin to form between the two pancakes. Flip the pancake. (It should be white with just a couple of faint brown patches, take care not to overcook). After another 30 seconds, larger air pockets will form which will allow you to separate the two pancakes. Remove the pancake to a plate, and let it cool for another 30 seconds. Carefully pull apart the two pancakes at the seams. Place the finished pancakes onto a plate and cover with a warm kitchen towel. Repeat until all pancakes are done.

The pancakes can be reheated in a dry nonstick pan. The pancakes can also be frozen. Cool the pancakes completely, then individually wrap in plastic wrap. Place in a large Ziploc bag and freeze for up to a month. Defrost before using.

Makes twelve 7-inch pancakes (recipe can be doubled)