Hubei-style Stuffed Pancake Balls

Ingredients

In this adaptation, the traditional sweet filling of Æbleskiver is replaced with a savory mixture inspired by Hubei cuisine. The original Danish dish is transformed into a savory delight by incorporating minced pork, mushrooms, and Chinese spices. The cooking technique remains the same, with the pancake balls being cooked in a special Æbleskiver pan until golden brown on the outside and fluffy on the inside. We alse have the original recipe for Æbleskiver, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) buttermilk 2 cups (470ml) buttermilk
• 2 large eggs, separated 2 large eggs, separated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (120g) minced pork 1/2 cup (120g) minced pork
• 1/4 cup (40g) finely chopped mushrooms 1/4 cup (40g) finely chopped mushrooms
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• Vegetable oil, for greasing the pan Vegetable oil, for greasing the pan

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the buttermilk, egg yolks, and vegetable oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
4. 4.
   In a small bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
5. 5.
   In a skillet, heat a small amount of vegetable oil over medium heat. Add the minced pork, mushrooms, green onions, grated ginger, soy sauce, and Chinese five-spice powder. Cook until the pork is browned and the mushrooms are tender. Remove from heat and let it cool slightly.
6. 6.
   Preheat the Æbleskiver pan over medium heat and lightly grease each well with vegetable oil.
7. 7.
   Spoon a small amount of batter into each well, filling it halfway. Place a spoonful of the pork and mushroom mixture in the center of each well. Top with another spoonful of batter to cover the filling.
8. 8.
   Cook the pancake balls for about 2-3 minutes, or until the bottoms are golden brown. Using a skewer or fork, carefully flip each pancake ball and cook for an additional 2-3 minutes, until the other side is golden brown.
9. 9.
   Remove the pancake balls from the pan and repeat the process with the remaining batter and filling.
10. 10.
    Serve the Hubei-style Stuffed Pancake Balls warm, garnished with chopped green onions.

Treat your ingredients with care...

• Minced pork — Make sure to cook the minced pork thoroughly until browned to ensure it is fully cooked and safe to eat.

Tips & Tricks

• If you don't have an Æbleskiver pan, you can use a mini muffin pan as a substitute.
• Experiment with different fillings such as shrimp, vegetables, or tofu to create your own variations.
• Serve the pancake balls with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra burst of flavor.
• Make sure to grease the pan well before adding the batter to prevent sticking.
• To keep the pancake balls warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°C (400°F).

Serving advice

Serve the Hubei-style Stuffed Pancake Balls as a main course or as part of a dim sum-style meal. They can be enjoyed on their own or with a side of steamed rice and stir-fried vegetables.

Presentation advice

Arrange the Hubei-style Stuffed Pancake Balls on a platter, garnished with chopped green onions for a pop of color. Serve them with a small bowl of dipping sauce on the side for guests to enjoy.