Sher ping known as pan-cooked filled pancake, and they are delicious :)..
If you're from New York then I think you should probably have had this before or heard of it right?..
For the dough
3 1/4 cups white bread flour, plus extra for dusting (I used normal all purpose flour)
Scant 1 cup water
1/4 cup vegetable oil
Sea salt and freshly ground black pepper
For the filling
14oz ground meat, the best quality you can afford
a handful of finely grated white cabbage
a small bunch of fresh cilantro, leaves and stalks finely chopped
a thumb-sized pieces of root ginger, peeled and finely grated
4 scallions, trimmed and finely grated
Freshly ground Szechuan pepper (I used Cayenne pepper)
Make the dough by mixing the flour, water, vegetable oil, a bit of pepper, and a pinch of salt with a fork. Then use your hands to knead it until smooth and elastic. Cover it with plastic wrap and let it rest for a couple of hours.
When you're ready to make your pancakes, mix all your filling ingredients together in a large bowl. Use your hands to really scrunch everything together, and season well with a good pinch of salt and Szechuan pepper.
Dust a clean surface with flour and cut the dough into 8. Divide your filling into 8 even piles. Oil a sheet pan and your hands. Pick up a piece of dough and create a patty like a mini pizza about 4 3/4 inches across and 1/2 inch thick.
Take one of your piles of filling and pop it into the middle of the dough. Pat it flat with your fingers, then slowly stretch the edges of the dough out, folding them back over the meat mixture. Do this all the way around and, once closed, press down on the stuffed pancake with your hand. It should be about 1 inch thick and 3 1/4 inches across.
Do the same with the other 7 pancakes, then lay them on your oiled sheet pan and put them into the refrigerator for about 20 minutes or so. After that, get a large dry frying pan on a medium heat. Add a tiny drizzle of oil and lay each pancake, folded side down, in the pan. Gently push down on them with a spatula to flatten them slightly. Keep doing this until they're about 1/2 inch thick and about 4 inches wide. Be careful that the pan's not too hot, though, otherwise your pancakes will brown before they're properly cooked through.
After about 4 minutes you'll have a nice golden color happening, so turn the pancakes over, push them down lightly, and cook them for 4 minutes on the other side. Only push down once on this side. When they're golden and crisp, the meat will be perfectly cooked, but you can always break one open to check.
To serve, pour some chile sauce into one bowl and some soy sauce into another. I did a little twist on it. instead of having with soy sauce I had it with kemma curry...
My family would love it this way..you can have them with soy sauce :)