A modern take on China’s favorite street food (jian bing): soft wheat flour–based crepe batter, spread with an egg and toasted sesame seeds while cooking, then filled with seasoned ground pork, green onion, cilantro, and a crispy wheat “cracker,” and finished with hoisin and chili crisp. Fold and cut in half for a flavor explosion of either sit-down or on-the-go hand-to-mouth eating.
Directions – Bing Bing Bing
1. Preheat griddle slightly, then unplug or turn off and let temperature fall to approximately 195°F.
2. Very lightly grease griddle with cooking oil spray and ladle batter onto griddle. Working quickly with the crepe spreader, shape into a thin, even, full 12″ round.
3. Working quickly, pour the lightly mixed raw egg onto the crepe and spread it over the surface evenly. Sprinkle with the black sesame seeds and half of the cilantro and green onion.
4. When the egg is mostly set, using the turner, flip the crepe and spread the newly exposed top with the bing sauce to within approximately 2″ of the edge.
5. Top with the pork, followed by the remaining cilantro and green onion. Place 3 crackers in a row in a line down the center of the crepe.
6. Crack the crackers to ease them into the filling, then fold the crepe around the fillings: bottom up, ends in, fold over.
7. Cut in half and stack the halves cut sides out, wrap in serving paper, and serve (can also go in a small bag with the cut sides up).
Directions – Bing Crepe Batter
1. Combine all the ingredients in a bowl and whisk until free of lumps (be sure not to overmix).
2. Leave the batter to rest for 15-20 minutes before use.
3. Refrigerate the batter if holding for more than an hour.
YIELD: 780 g / 28 oz (approx. 5 crepes)
SHELF LIFE: 18 hours
Directions – Bing Sauce
1. Combine all ingredients in a bowl and mix until thoroughly combined.
2. Reserve for assembly.
YIELD: 257 g / 7 ½ oz
SHELF LIFE: 7 days
Directions – Chinese Ground Pork
1. In a bowl, whisk together the soy sauce, wine, and cornstarch to form a smooth slurry.
2. Add the pork to the slurry and mix by hand to combine until incorporated (don’t overwork).
3. Refrigerate and rest the pork for 30 minutes.
4. In a sauté pan lightly drizzled with cooking oil and set over medium-high heat, brown the pork until fully cooked (there should be no pink and the temperature should read 165°F).
5. Remove the pan from the heat and add the chili crisp and toasted sesame oil. Mix to combine. Reserve for assembly.
CHEF NOTES: Hold hot for use or heat to order.
YIELD: 500 g / 1.2 lbs (approx. 6 portions @ 80 g per portion)
SHELF LIFE: 2-3 days max
Directions – Crispy Crackers (Bao Cui)
1. Brush one side of a wonton wrapper lightly with water and place a second wrapper on top to make a double layer.
2. Cut two slits into the sandwiched wrapper. Repeat for all.
3. Fry at 340°F until crispy. Transfer to a cooling rack to allow any excess oil to drain off. Repeat for all.
4. Reserve for assembly.
YIELD: 18 crackers / 6 bing @ 3 per
SHELF LIFE: 3 days