Manchu-style Stuffed Pancakes

Ingredients

In this Manchu-inspired adaptation, the traditional French crêpes are transformed into stuffed pancakes by incorporating Manchu flavors and fillings. The original French crêpes are typically served with sweet toppings like Nutella, fruits, or powdered sugar, while the Manchu-style stuffed pancakes are savory and filled with minced meat, vegetables, and aromatic spices. We alse have the original recipe for Crêpes, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs 2 eggs
• 1 1/4 cups (300ml) milk 1 1/4 cups (300ml) milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground meat (beef, pork, or chicken) 1/2 pound (225g) ground meat (beef, pork, or chicken)
• 1/2 cup finely chopped vegetables (cabbage, carrots, mushrooms) 1/2 cup finely chopped vegetables (cabbage, carrots, mushrooms)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, water, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a separate bowl, combine the ground meat, chopped vegetables, minced garlic, grated ginger, soy sauce, oyster sauce, and Chinese five-spice powder. Mix well to combine.
3. 3.
   Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil. Pour a ladleful of the crêpe batter into the skillet and swirl it around to create a thin pancake. Cook for about 2 minutes until the edges start to brown.
4. 4.
   Spoon a generous amount of the meat and vegetable filling onto one half of the pancake. Fold the other half over the filling to create a half-moon shape. Press the edges gently to seal.
5. 5.
   Cook the stuffed pancake for another 2-3 minutes until the filling is cooked through and the pancake is golden brown. Flip and cook for an additional 2-3 minutes on the other side.
6. 6.
   Repeat the process with the remaining batter and filling, adding more oil to the skillet as needed.
7. 7.
   Serve the Manchu-style stuffed pancakes hot, either as a main course or as a snack.

Treat your ingredients with care...

• Ground meat — Choose lean ground meat for a healthier option. You can also use a combination of different meats for added flavor.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• Make the batter in advance and let it rest in the refrigerator overnight for even better results.
• Experiment with different fillings such as shrimp, tofu, or even a vegetarian option with sautéed vegetables and spices.
• Serve the stuffed pancakes with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick of flavor.
• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a crispier texture, you can pan-fry the stuffed pancakes in a little more oil until golden and crispy.

Serving advice

Serve the Manchu-style stuffed pancakes hot, either as a main course accompanied by a fresh salad or as a snack on their own. Garnish with chopped green onions or cilantro for added freshness.

Presentation advice

Arrange the stuffed pancakes on a platter, showcasing their golden brown color and the visible filling. Sprinkle some sesame seeds or chili flakes on top for an attractive presentation.