Dòushā Guō Bing is a type of a sweet non-leavened flatbread folded with oil and sweet red bean paste, it is a variant of the popular Cong You Bing (Minced Scallions Pancake). Though this Chinese bread is classified as a pancake it is made from dough instead of batter. Dòushā Guō Bing is not the only variation of this pancake some fillings are also used like fennel greens, garlic chives, corn and diced bell peppers to name some.
A Chinese story suggest that pizza originated from Cong You Bing and was brought back to Italy by Marco Polo, it is said that he missed the scallion pancakes so much that when he was back in Italy he asked chef from Naples to make one for him at one party he attended, initially it was unsuccessful so he suggested to put the filling at the top of the dough instead rather than the inside. This was still unsuccessful but guests at the party loved it, the chef then did improved the idea when and improved it by adding cheese and other ingredients and formed what we call today as pizza. The story sounds legitimate but historical evidence suggests that the pizza did not originated from the idea of Marco Polo and it had existed since 997 AD which was 250 years before Marco Polo was born.
For this recipe I will be making it from scratch because I can’t find an English recipe for this Chinese pancake. I will just make it by combining two totally different food items the Paratha and Hopia, I chose them because the Dòushā Guō Bing has the similar bread texture to the Paratha and the filling tastes like the filling you find in Hopia. So let me tell you now that this is not the authentic recipe but a recipe built on ingenuity.
Ingredients (Red Bean Paste)
1 1/2 cup red (adzuki) beans
1 1/4 cup sugar
1/2 cup flour
1/2 cup butter
3 cups high grade flour
1 tsp salt
4 tbsp Ghee + extra for brushing layers and frying
1 cup ice cold water
Method (Red Bean Paste)
1. Place red beans in a pot and fill with enough water (beans should be 2 inch below the water surface). Bring to a boil and cook until soft, add water if necessary. Once its turns soft, mash it using a potato masher or a handheld food processor.
2. Bring heat to low then add in the sugar and butter, mix well until totally dissolved.
3. Add in flour and mix until it becomes a really thick paste, add water if necessary. Consistency should be something like a really firm mashed potato. Once evenly mixed turn off heat and let it cool.
1. Sift flour and salt together.
2. Place flour mixture in food processor and add ghee. Process until it looks like crumbles
3. Remove from food processor and knead to make a dough adding water 1 tablespoon at a time.
4. Make a large ball, place in a container and cover with cling wrap. Let it rest for at least an hour.
5. In a floured board, divide the dough into 3 parts then using a rolling pin make a really long rectangle, brush top of rectangle with small amount of ghee. Now stating on the longer edge start rolling to form a rope, pick up the rope from one end and start coiling until it forms a small circle. Brush top again of circle with ghee then flatten it with a rolling pin, it should be thick as a coin. Do it for the remaining dough.
Method (Dòushā Guō Bing)
1. Once pancakes are prepared, place them in freezer each separated by a cling wrap or wax paper. This makes handling really easy.
2. Once frozen, remove from freezer one by one.
3. Spread read bean paste on top of one pancake then place another pancake on top.
4. Using a flat heavy pan, spray a bit of oil on top then cook until golden brown on each side.
5. Do it the remaining dough.
6. Once all cooked cut them into wedges then serve.