Doupi - Chinese Stuffed Pancake

Ingredients

• For the pancake: For the pancake:
• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (120ml) wheat flour 1/2 cup (120ml) wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 1/4 cups (295ml) water 1 1/4 cups (295ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 200g minced pork 200g minced pork
• 1 cup mushrooms, finely chopped 1 cup mushrooms, finely chopped
• 1/2 cup bamboo shoots, finely chopped 1/2 cup bamboo shoots, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 green onions, finely chopped 2 green onions, finely chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rice flour, wheat flour, and salt for the pancake batter. Gradually add water while whisking until a smooth batter forms. Let it rest for 30 minutes.
2. 2.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
3. 3.
   Pour a ladleful of the pancake batter into the pan and spread it evenly to form a thin pancake. Cook for 2-3 minutes until the bottom is golden brown.
4. 4.
   In a separate pan, heat some vegetable oil and sauté the minced pork until cooked through. Add the mushrooms, bamboo shoots, garlic, soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Cook for another 3-4 minutes until the vegetables are tender.
5. 5.
   Place a portion of the filling mixture onto one half of the pancake. Sprinkle with chopped green onions.
6. 6.
   Fold the other half of the pancake over the filling to form a half-moon shape. Press the edges firmly to seal.
7. 7.
   Carefully flip the pancake and cook for another 2-3 minutes until both sides are crispy and golden brown.
8. 8.
   Remove from the pan and let it cool slightly before slicing into individual portions.
9. 9.
   Serve the Doupi warm and enjoy!

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for a smooth pancake batter.
• Minced pork — Choose lean minced pork for a healthier option.
• Mushrooms — Use fresh mushrooms such as shiitake or button mushrooms for the best flavor.
• Bamboo shoots — If using canned bamboo shoots, rinse them well before chopping.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.

Tips & Tricks

• For a vegetarian version, replace the minced pork with crumbled tofu or textured vegetable protein.
• Add a spicy kick by including some chili flakes or hot sauce in the filling mixture.
• Experiment with different fillings such as chicken, shrimp, or a medley of vegetables.
• Serve Doupi with a side of chili oil or soy sauce for dipping.
• Leftover Doupi can be refrigerated and reheated in a toaster oven for a quick snack.

Serving advice

Serve Doupi as an appetizer or snack. Cut it into smaller pieces for easy handling and enjoy it with chopsticks or your fingers.

Presentation advice

Arrange the sliced Doupi on a platter, garnish with additional chopped green onions, and serve with a side of chili oil or soy sauce for dipping. The golden brown color of the pancake and the colorful filling will make for an enticing presentation.