Liaoning-style Stuffed Pancakes

Ingredients

In this adaptation, we take the concept of French crêpes farcies and infuse it with the flavors and ingredients of Liaoning cuisine. The original French recipe typically uses ingredients like ham, cheese, and spinach, while our Liaoning-style version incorporates minced pork, cabbage, and mushrooms, which are commonly found in Northeast Chinese cuisine. Additionally, we incorporate traditional Liaoning spices to add a unique flavor profile to the dish. We alse have the original recipe for Crêpes farcies, so you can check it out.

• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 2 eggs 2 eggs
• 400ml (1 3/4 cups) milk 400ml (1 3/4 cups) milk
• 1/2 tsp salt 1/2 tsp salt
• 200g minced pork 200g minced pork
• 100g cabbage, finely shredded 100g cabbage, finely shredded
• 100g mushrooms, finely chopped 100g mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp ginger, grated 1 tsp ginger, grated
• 1 tbsp soy sauce 1 tbsp soy sauce
• 1/2 tsp Chinese five-spice powder 1/2 tsp Chinese five-spice powder
• 1/4 tsp white pepper 1/4 tsp white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, milk, and salt. Whisk until smooth and let the batter rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, cabbage, mushrooms, garlic, ginger, soy sauce, Chinese five-spice powder, and white pepper.
3. 3.
   Heat a non-stick pan over medium heat and lightly grease it with vegetable oil.
4. 4.
   Pour a ladleful of the crêpe batter into the pan, swirling it around to create a thin, even layer. Cook for about 2 minutes until the edges start to lift and the bottom is golden.
5. 5.
   Flip the crêpe and cook for another minute.
6. 6.
   Place a spoonful of the pork and vegetable filling onto one half of the crêpe and fold it over to create a half-moon shape.
7. 7.
   Press down gently to seal the edges and cook for another 2 minutes until the pancake is crispy and golden.
8. 8.
   Repeat the process with the remaining batter and filling.
9. 9.
   Serve the Liaoning-style stuffed pancakes hot, garnished with chopped green onions, and accompanied by your favorite dipping sauce.

Treat your ingredients with care...

• Minced pork — Make sure to use lean minced pork for a healthier option. You can also substitute it with minced chicken or beef if desired.
• Cabbage — Ensure the cabbage is finely shredded to ensure even cooking and distribution within the pancakes.
• 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

• To achieve thin and even crêpes, tilt the pan in a circular motion while pouring the batter.
• Adjust the seasoning of the filling according to your taste preferences. Add more soy sauce for saltiness or chili flakes for spiciness.
• Serve the stuffed pancakes with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for an extra burst of flavor.
• If you prefer a vegetarian version, you can substitute the minced pork with tofu or textured vegetable protein (TVP).
• Leftover pancakes can be refrigerated and reheated in a pan or oven for a quick and delicious meal.

Serving advice

Serve the Liaoning-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.

Presentation advice

Arrange the stuffed pancakes on a platter, garnished with chopped green onions for a pop of color. Serve them with the dipping sauce in a small bowl on the side.