Hakka-style Stuffed Pancakes

Ingredients

In this Hakka adaptation, we infuse the traditional Buredžici with Hakka flavors and techniques. The original dish is typically made with a dough consisting of flour, water, and salt, while the Hakka-style pancakes incorporate additional ingredients like baking powder and sesame oil to enhance the texture and flavor. The filling is also modified to include Hakka-inspired ingredients such as soy sauce, ginger, and garlic, which add a unique umami profile to the dish. The cooking method remains similar, with the pancakes being pan-fried until golden and crispy. We alse have the original recipe for Buredžici, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 pound (225g) ground pork or chicken 1/2 pound (225g) ground pork or chicken
• 1/2 cup finely chopped cabbage 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped scallions 1/4 cup finely chopped scallions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add warm water while stirring until a soft dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the ground pork or chicken, cabbage, scallions, garlic, ginger, soy sauce, oyster sauce, and white pepper until well combined.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 5.
   Place a spoonful of the filling in the center of each dough circle. Fold the edges over the filling and seal the edges by pressing firmly.
6. 6.
   Heat vegetable oil in a frying pan over medium heat. Fry the stuffed pancakes until golden brown on both sides, about 3-4 minutes per side.
7. 7.
   Remove from the pan and drain on paper towels to remove excess oil.
8. 8.
   Serve the Hakka-style stuffed pancakes hot and enjoy!

Treat your ingredients with care...

• Ground pork or chicken — Ensure the meat is cooked thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.

Tips & Tricks

• For a vegetarian version, substitute the ground meat with crumbled tofu or textured vegetable protein.
• Experiment with different fillings such as mushrooms, carrots, or water chestnuts to add variety to the dish.
• Serve the Hakka-style stuffed pancakes with a dipping sauce made from soy sauce, vinegar, and chili oil for an extra burst of flavor.
• Make a larger batch of the dough and freeze the extra pancakes for later use. Just thaw and reheat in a pan for a quick and delicious meal.
• If you prefer a spicier kick, add a dash of chili flakes or Sichuan peppercorns to the filling mixture.

Serving advice

Serve the Hakka-style stuffed pancakes as a main course accompanied by a fresh salad or steamed vegetables. They can also be enjoyed as a snack or appetizer. Garnish with chopped scallions or cilantro for an added touch of freshness.

Presentation advice

Arrange the Hakka-style stuffed pancakes on a platter, showcasing their golden brown color and the enticing filling peeking through the edges. Serve with the dipping sauce in a small bowl on the side for an attractive presentation.