Jianbing

Name: Jianbing
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 150 g mung bean flour batter; 2 eggs; 2 crisp wonton sheets; 2 tbsp fermented bean paste; 2 tbsp chili sauce; 2 scallions; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Jianbing, a beloved street food from Tianjin and Beijing, is a breakfast staple that has made its way into home kitchens. It captures the bustling energy of morning markets, where vendors expertly ladle batter onto sizzling griddles. In this home version, the balance of salt is a personal touch, a nod to the street cooks' seasoned hands.

Each bite of Jianbing offers a symphony of textures and flavors: the soft wrap of mung bean flour batter, the richness of eggs, and the satisfying crunch of wonton sheets. The depth of fermented bean paste and the heat from chili sauce mingle with fresh scallions and cilantro, creating a vibrant, savory start to the day.

Ingredients

150 gmung bean flour batter
2eggs
2crisp wonton sheets
2 tbspfermented bean paste
2 tbspchili sauce
2scallions
1 handfulcilantro
to tastefine sea salt

Method

Crack the 2 eggs into a bowl and beat them lightly with a fork until the yolks and whites are fully combined. Finely slice the 2 scallions and roughly chop a handful of cilantro. Set these aside, as they will be used to garnish the Jianbing later.
Place a non-stick skillet or a flat griddle pan over medium heat. Once the pan is warm, pour in the 150 g of mung bean flour batter, spreading it evenly across the surface to form a thin layer. Cook until the edges start to lift slightly and the surface appears set, which should take on a matte finish.
Gently pour the beaten eggs over the batter, using a spatula to spread them evenly across the surface. Allow the eggs to cook until they are just set, with no visible liquid remaining. This ensures the eggs are fully incorporated into the batter, creating a cohesive base.
Carefully place the 2 crisp wonton sheets on top of the egg layer, pressing them down gently so they adhere. Spread 2 tbsp of fermented bean paste and 2 tbsp of chili sauce evenly over the wonton sheets, ensuring a balanced flavor throughout the Jianbing.
Sprinkle the sliced scallions and chopped cilantro over the top, distributing them evenly for a fresh burst of flavor. Allow the Jianbing to cook for another minute, ensuring the wonton sheets are warmed through and slightly softened by the steam.
Use a spatula to gently lift one edge of the Jianbing and fold it over itself, creating a roll or fold it in half. The texture should be pliable but firm enough to hold its shape. Taste a small piece and add fine sea salt to your preference, enhancing the overall flavor.
Transfer the Jianbing to a serving plate, cutting it into manageable pieces if desired. Serve immediately, enjoying the contrast of the crisp wonton sheets with the soft, flavorful layers of batter and egg.