Savory Vegetarian Stuffed Pancakes
Bring Asian flair into your home kitchen and try these delicious savory vegetarian stuffed pancakes!
Ingredients
- 300 g flour
- 25 g dried mushrooms (e.g., Mu-Err and Shiitake mushrooms)
- 400 g napa cabbage
- 200 g bamboo shoots
- 3 spring onions
- 5 tbsp oil
- 2 Eggs
- 250 g Tofu
- 2 tbsp Soy sauce
- Salt
- Pepper
- sugar
- 8 tbsp hoisin sauce
Instructions
-
1.
Add flour to a bowl. Pour in 125-150 ml boiling water and stir with a stick or wooden spoon.
-
2.
Add 5 tbsp cold water, mix, then knead on a floured surface for 3 minutes. Cover with a damp kitchen towel and let rest for 10 minutes.
-
3.
Soak the mushrooms in lukewarm water for about 30 minutes for the tofu mixture.
-
4.
Meanwhile slice bamboo shoots into fine strips. Trim spring onions; cut the white part into thin rings, set aside covered; cut the green part into 2 cm pieces. Remove outer leaves and stem from napa cabbage, then slice finely.
-
5.
Knead the dough again for 3 minutes, then roll into a 3 cm diameter log.
-
6.
Cut the log into 12 slices (about 3 cm thick) and flatten with your palm. Brush one side of each piece lightly with oil.
-
7.
Fold two pieces together on their oiled sides and roll out into circles 21 cm in diameter.
-
8.
Heat a pan over medium heat, brush with a little oil, place a double pancake in the pan and fry each side for 45 seconds until lightly browned.
-
9.
Remove and separate pancakes; wrap in a dry kitchen towel. Repeat with remaining dough.
-
10.
Squeeze mushrooms to remove excess liquid and cut into very fine strips. Beat eggs in a small bowl. Slice tofu into strips.
-
11.
Heat remaining oil in a wok over high heat. Pour in eggs, stir, then lift with a slotted spoon and drain on paper towels.
-
12.
Add more oil if needed. Add all vegetables except the onion rings to the wok and stir-fry for 1 minute over high heat.
-
13.
Fold in scrambled eggs and tofu, cook for another minute. Season with soy sauce, salt, pepper, and a pinch of sugar.
-
14.
Just before serving, wrap pancakes in a damp kitchen towel and steam them for 5 minutes over boiling water. Then unwrap and fill each pancake with some hoisin sauce, onion rings, and the tofu mixture. Serve savory vegetarian stuffed pancakes.
