Layered Sesame Beef Pancakes

Ingredients:

• 300g ground beef
• 1/2 cup finely chopped onion
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 3 sheets of hand-grasped pancake dough (store-bought or homemade)
• 1 tablespoon white sesame seeds
• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Beef Filling:

   • In a bowl, mix the ground beef with chopped onions, soy sauce, oyster sauce, sugar, and black pepper.
   • Stir until evenly combined, then let the mixture marinate for 15 minutes.

2. Prepare the Pancake Dough:

   • Thaw the hand-grasped pancake dough if frozen. Cut each sheet into halves or quarters as needed for folding.

3. Fill and Fold:

   • Spread a thin layer of the beef mixture onto one half of the pancake dough. Sprinkle a few chopped green onions on top for added flavor.
   • Fold the dough upwards, then fold again to the left, and finally fold downwards to close the edges. Press gently to seal.

4. Add Sesame Seeds:

   • Lightly sprinkle white sesame seeds on both sides of the folded pancake for extra crunch and flavor.

5. Pan-Fry the Pancakes:

   • Heat a skillet or non-stick pan over medium heat and brush it lightly with vegetable oil.
   • Place the pancakes in the skillet and gently flatten them with your hands or a spatula.
   • Cook for 3–4 minutes on each side, or until golden brown and cooked through. Adjust the heat to prevent burning.

6. Serve and Enjoy:

   • Remove the pancakes from the skillet and serve warm. These beef-stuffed pancakes pair perfectly with soy sauce or chili oil for dipping.
   • 
   • 

7. Make Hand-Grasped Pancake (手抓饼) at home:

   Ingredients

   • 2 cups (250g) all-purpose flour
   • 1/2 teaspoon salt
   • 3/4 cup (180ml) hot water
   • 2 tablespoons vegetable oil (plus extra for cooking)
   • 1/4 cup chopped scallions (optional)
   • 2 tablespoons softened butter or lard (for layering)

   Instructions

   1. Make the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
   • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
   • Cover the dough with a damp cloth and let it rest for 30 minutes.

   2. Prepare the Layers:

   • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
   • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

   3. Create the Layers:

   • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
   • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

   4. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
   • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
   • Repeat with the remaining pancakes, adding more oil as needed.

   5. Serve:

   • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
   • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

   • Premade Pancake dough:

   • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
   •