Chinese-Style Savoury Stuffed Pancakes

Ingredients

  • Filling:
    • 1/2 cup finely chopped carrots
    • 1/2 cup finely chopped cabbage
    • 1/4 cup finely chopped green onion
    • 1/4 cup finely chopped shiitake mushrooms
    • 1 teaspoon minced garlic
    • 1 tablespoon soy sauce
    • 1 teaspoon oyster sauce
    • 1 teaspoon sesame oil
    • Salt and pepper to taste
  • Pancake batter:
    • 1 cup all-purpose flour
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1 tablespoon vegetable oil
  • Optional toppings:
    • Sriracha sauce
    • Hoisin sauce
    • Green onions

Instructions

  1. Make the filling:
    • In a large skillet, heat the sesame oil over medium heat. Add the carrots, cabbage, green onion, shiitake mushrooms, and garlic. Cook for 3-4 minutes until softened.
    • Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper. Set aside to cool.
  2. Make the pancake batter:
    • In a large bowl, whisk together the flour, water, salt, and vegetable oil until smooth.
  3. Cook the pancakes:
    • Heat a non-stick skillet over medium heat. Using a tablespoon, drop small portions of batter into the pan, forming circles about 3 inches in diameter.
    • Cook for 1-2 minutes per side, or until golden brown.
    • Remove from heat and place on a plate.
  4. Fill and serve:
    • Place a spoonful of filling in the center of each pancake. Fold the edges in to create a triangle.
    • Top with sriracha sauce, hoisin sauce, or green onions, if desired.

Tips:

  • For a vegan option, omit the shiitake mushrooms and use vegetable broth instead of oyster sauce.
  • If you don’t have shiitake mushrooms, you can use other mushrooms, such as white mushrooms or oyster mushrooms.
  • You can adjust the amount of filling to your liking. If you like a lot of filling, use more filling. If you prefer a lighter pancake, use less filling.
  • These pancakes are best served fresh. However, they can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Enjoy!

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