Rùn Bǐng

Tainan-Style Rùn Bǐng (Taiwanese Spring Pancakes with Savoury Fillings)

Paper-thin pan-fried wheat pancakes layered with soy and sweet bean sauces, fresh sprouts, carrot, herbs and optional pork and egg, rolled into a cone and eaten by hand. A classic Lunar New Year street food from Tainan and the Taipei night markets.

Prep

60 min

Cook

30 min

Total

90 min

Serves

8 pancakes (serves 4)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz (about 2⅓ cups)) wheat flour, plain / all-purpose flour, plus extra for dusting
• •180 ml (¾ cup) boiling water, must be at a full rolling boil
• •90 ml (⅓ cup + 1 tbsp) cold water
• •15 ml (1 tbsp) toasted sesame oil, for brushing the dough
• •15 ml (1 tbsp) neutral vegetable oil, such as canola or groundnut, for the dough
• •1 tsp fine salt
• •60 ml (¼ cup) soy paste (jiang) or sweet bean sauce (tianmianjiang), traditionally both: 30 ml jiang + 30 ml sweet bean sauce, thinned with 1 tbsp warm water
• •200 g (7 oz) fresh mung bean sprouts, rinsed and drained; substitute with soybean sprouts if unavailable
• •1 medium carrot, about 120 g / 4 oz, peeled and cut into fine julienne
• •1 small bunch coriander / cilantro, stems and leaves, roughly chopped
• •2 large eggs, beaten with a pinch of salt, cooked as a thin omelette and shredded
• •150 g (5 oz) pork belly (skinless), optional filling; sliced into 3 mm / ⅛ in strips, simmered 25 min then pan-fried until lightly caramelised. Cook to an internal temperature of 71°C / 160°F.
• •100 g (3½ oz) dried tofu (doufu gan), optional filling; sliced into strips and pan-fried until golden. Substitute with firm tofu pressed dry and sliced.
• •30 g (1 oz) fresh garlic chives or chives, optional, finely chopped; traditional in Tainan-style fillings

Steps

1. 1 Make the dough: place the flour and salt in a large bowl. Pour the boiling water over the flour in a steady stream and stir immediately with chopsticks or a wooden spoon until a shaggy, half-cooked dough forms (the flour should be mostly hydrated but still look rough).
2. 2 Add the cold water and the 1 tbsp vegetable oil and mix until cool enough to handle. Turn out onto a clean surface and knead for 8–10 minutes until the dough is smooth, silky and elastic; it should spring back when pressed. Cover with a damp cloth and rest at room temperature for 30 minutes.
3. 3 While the dough rests, prepare the fillings: blanch the bean sprouts in boiling water for 30 seconds, drain and squeeze out excess water; julienne the carrot and toss with a pinch of salt; chop the coriander; beat the eggs with a pinch of salt and cook as a thin omelette in a lightly oiled pan, then roll and shred into ribbons; simmer the pork belly strips in water to cover for 25 minutes, drain, then pan-fry in 1 tsp oil until lightly caramelised and register 71°C / 160°F on an instant-read thermometer; pan-fry the dried tofu strips until golden. Keep all fillings in separate bowls.
4. 4 Whisk the soy paste and/or sweet bean sauce with 1 tbsp warm water until spreadable.
5. 5 Divide the rested dough into 8 equal balls (about 60 g / 2 oz each). Keep the balls covered with a damp cloth. On a lightly floured surface, roll one ball into a very thin round about 22–24 cm / 9–9½ in across — it should be almost translucent. Brush the surface generously with sesame oil.
6. 6 Heat a dry, heavy flat pan or cast-iron tava over medium heat (about 180°C / 350°F). Lay the oiled pancake in the pan and cook for 45–60 seconds, until small bubbles form and the underside is pale gold with a few brown spots. Flip, cook another 30–45 seconds, then transfer to a plate and cover loosely. Repeat with the remaining dough balls, brushing each with sesame oil before cooking. Stack cooked pancakes between sheets of parchment to prevent sticking.
7. 7 To assemble, lay one pancake flat on a plate. Spread a thin layer of the thinned soy/sweet bean sauce over the centre. Scatter with a small handful of bean sprouts, julienned carrot, a pinch of coriander, a few egg ribbons, and some pork and/or tofu if using. Drizzle a little more sauce over the fillings.
8. 8 Fold the bottom edge up over the fillings, fold the sides in, and roll tightly from bottom to top into a cone or cylinder. Eat immediately by hand.
9. 9 Repeat with remaining pancakes and fillings. Pancakes can be made up to 2 hours ahead and reheated briefly on the dry pan; fillings can be prepared earlier in the day and kept covered in the fridge.