Description
Delicious and crispy vegetable pancakes filled with spring onions and shiitake mushrooms, served with a flavorful dipping sauce.
Ingredients
Scale
- 300g plain flour
- 150g lukewarm water
- 1/2 tsp salt
- 100g spring onions, finely chopped
- 5 shiitake mushrooms, finely chopped (optional)
- 50g plain flour (more if needed)
- 1/2 cup (120ml) vegetable oil
- 1 tsp Chinese five spice
- 1 tsp salt
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp chili oil (optional)
Instructions
- In a bowl, combine 300g plain flour and 1/2 tsp salt. Gradually add lukewarm water, mixing until a smooth dough forms. Knead for 5–8 minutes, then cover and let rest for 30 minutes.
- In a separate bowl, mix chopped spring onions, optional mushrooms, 50g plain flour, Chinese five spice, and 1 tsp salt to form the filling.
- Divide the dough into 4–6 equal pieces. Roll each piece into a thin circle.
- Brush each circle lightly with vegetable oil and evenly spread a portion of the filling over it. Roll up the dough and coil into a spiral, then flatten gently.
- Heat a non-stick skillet over medium heat with a small amount of vegetable oil. Fry each pancake for 2–3 minutes on each side until golden and crispy.
- Mix dipping sauce ingredients in a small bowl. Serve pancakes hot with the sauce.
Notes
- Adjust the thickness of the pancakes based on your preference.
- Serve immediately for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg