Asian Veggie Pancakes

Ingredients

• 250 g flour
• flour (for working)
• 3 tbsp sesame oil (for frying)
• 2 carrots
• 120 g sugar snap peas
• 200 g Napa cabbage
• 150 g shiitake mushrooms
• 150 g bean sprouts
• 3 spring onions
• 1 green bell pepper
• 1 Garlic clove
• 1 piece ginger (≈1.5 cm)
• 2 tbsp sesame oil
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp hoisin sauce
• Salt
• Pepper
• 0.5 tsp liquid honey

Instructions

1. 1.

   Knead the flour with about 120 ml cold water into a smooth dough that no longer sticks to the hands. Cover with a damp cloth and rest for about 20 minutes.

2. 2.

   Knead the dough again on a floured surface, shape it into a roll and cut into about 16 pieces. Roll each piece thinly and round on a floured surface.

3. 3.

   In a pan with little oil, briefly (≈1 minute) bake both sides until the pancakes bubble. Wrap in a damp cloth and keep warm in an oven at ≈60°C.

4. 4.

   For the filling, peel and finely slice the carrots into sticks. Wash the sugar snap peas and cut lengthwise into strips. Remove leaves from the cabbage, wash, dry shake, and cut into fine strips. Clean the mushrooms and slice them as well. Rinse the bean sprouts and pat dry. Trim the spring onions, wash, and slice into thin rings. Slice the bell pepper in half, deseed, and cut into thin strips. Peel and finely chop the garlic and ginger. In a wok, briefly stir-fry in hot oil. Then add mushrooms, carrots, sugar snap peas, and cabbage strips. Stir for about 2 minutes. Add bell pepper and bean sprouts. Season with soy sauce, rice vinegar, hoisin sauce, salt, pepper, and honey.

5. 5.

   Spread the vegetable filling onto the pancakes and roll them up. Place on a plate and serve with soy sauce if desired.