Entree: China – Tianjin – 天津手抓饼 ➤ Tianjin Shou Zhua Bing (A layered, pan-fried stuffed flatbread filled with savory seasoned pork and scallions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 40 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) vegetable oil for dough
- 1/2 cup (115 g) lard or vegetable shortening (for layering)
- 1 lb (454 g) ground pork
- 3 scallions, finely sliced (about 3/4 cup (90 g))
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2.5 g) white pepper
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 tbsp (30 ml) vegetable oil for frying
- Salt to taste

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 2 tbsp (30 ml) vegetable oil for dough
- 1/2 cup (115 g) lard or vegetable shortening (for layering)
- 1 lb (454 g) ground pork
- 3 scallions, finely sliced (about 3/4 cup / 90 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) granulated sugar
- 1/2 tsp (2.5 g) white pepper
- 1 tsp (5 g) grated fresh ginger
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 tbsp (30 ml) vegetable oil for frying
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl, combine 3 cups (375 g) flour and 1 tsp (5 g) salt. Stir in warm water and 2 tbsp (30 ml) vegetable oil until a rough dough forms. Knead on a lightly floured surface until smooth, about 6–8 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: in a bowl, mix 1 lb (454 g) ground pork, sliced scallions, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 g) sugar, 1/2 tsp (2.5 g) white pepper, 1 tsp (5 g) grated ginger, 1 tbsp (15 ml) sesame oil, and cornstarch slurry. Adjust salt to taste and refrigerate until ready.
3. Divide and laminate: divide rested dough into 4 equal pieces. Roll each piece into a thin rectangle about 8×6 inches (15.2 cm) (20×5 7/8 in (15 cm)). Spread a thin layer of lard or shortening (about 1–2 tbsp (15 to 30 ml)) evenly over each rectangle, then roll up tightly into a log lengthwise. Coil each log into a spiral, tuck the end underneath, and let rest 10 minutes.
4. Form pancakes: flatten each spiral with the palm, then roll into a 6–7 inch (15–18 cm) round about 1/8 inch (3 mm) thick. The layers created by the coil produce the characteristic flakiness.
5. Fill and seal: place about 1/4 of the pork filling in the center of each round. Fold edges up over the filling and pinch to seal, shaping into a compact round. Gently flatten to about 3/4 inch (2 cm) thickness, keeping layers intact.
6. Pan-fry: heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Add buns seam-side down and cook until golden brown and crisp, about 4–6 minutes per side, pressing gently with a spatula to ensure even contact. Turn and repeat until both sides are deeply golden and the pork is cooked through.
7. Drain and serve: transfer to a paper towel-lined plate briefly to drain. Serve hot, optionally with a dipping sauce of soy sauce, black vinegar, and chili oil.

1. Make the dough: in a large bowl, combine 3 cups (375 g) flour and 1 tsp (5 g) salt. Stir in warm water and 2 tbsp (30 ml) vegetable oil until a rough dough forms. Knead on a lightly floured surface until smooth, about 6–8 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: in a bowl, mix 1 lb (454 g) ground pork, sliced scallions, 2 tbsp (30 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (5 g) sugar, 1/2 tsp (2.5 g) white pepper, 1 tsp (5 g) grated ginger, 1 tbsp (15 ml) sesame oil, and cornstarch slurry. Adjust salt to taste and refrigerate until ready.
3. Divide and laminate: divide rested dough into 4 equal pieces. Roll each piece into a thin rectangle about 8×6 inches (20×15 cm). Spread a thin layer of lard or shortening (about 1–2 tbsp) evenly over each rectangle, then roll up tightly into a log lengthwise. Coil each log into a spiral, tuck the end underneath, and let rest 10 minutes.
4. Form pancakes: flatten each spiral with the palm, then roll into a 6–7 inch (15–18 cm) round about 1/8 inch (3 mm) thick. The layers created by the coil produce the characteristic flakiness.
5. Fill and seal: place about 1/4 of the pork filling in the center of each round. Fold edges up over the filling and pinch to seal, shaping into a compact round. Gently flatten to about 3/4 inch (2 cm) thickness, keeping layers intact.
6. Pan-fry: heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Add buns seam-side down and cook until golden brown and crisp, about 4–6 minutes per side, pressing gently with a spatula to ensure even contact. Turn and repeat until both sides are deeply golden and the pork is cooked through.
7. Drain and serve: transfer to a paper towel-lined plate briefly to drain. Serve hot, optionally with a dipping sauce of soy sauce, black vinegar, and chili oil.