Liaoning-style Stuffed Pancakes

Ingredients

In this adaptation, we transform the traditional Maldivian Huni roshi into Liaoning-style Stuffed Pancakes. While the original dish is typically made with coconut and tuna, we replace these ingredients with minced meat, vegetables, and aromatic spices commonly found in Liaoning cuisine. The cooking technique also differs, as the pancakes are stuffed and pan-fried instead of being grilled. These changes result in a unique fusion dish that combines the essence of both cuisines. We alse have the original recipe for Huni roshi, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 pound (225g) ground meat (pork or beef) 1/2 pound (225g) ground meat (pork or beef)
• 1/2 cup (75g) finely chopped cabbage 1/2 cup (75g) finely chopped cabbage
• 1/4 cup (40g) finely chopped onion 1/4 cup (40g) finely chopped onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, water, salt, and vegetable oil. Mix until a smooth batter forms. Let it rest for 15 minutes.
2. 2.
   In a separate bowl, combine the ground meat, cabbage, onion, garlic, ginger, soy sauce, oyster sauce, sugar, and black pepper. Mix well to combine.
3. 3.
   Heat a small amount of vegetable oil in a frying pan over medium heat. Add the meat mixture and cook until the meat is browned and the vegetables are tender. Remove from heat and set aside.
4. 4.
   Heat a non-stick frying pan over medium heat. Pour a ladleful of the pancake batter onto the pan and spread it evenly to form a thin pancake.
5. 5.
   Spoon a portion of the meat filling onto one half of the pancake. Fold the other half over the filling to form a half-moon shape. Press the edges to seal.
6. 6.
   Cook the stuffed pancake for 2-3 minutes on each side, or until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter and filling.
8. 8.
   Serve the Liaoning-style Stuffed Pancakes hot with your favorite dipping sauce.

Treat your ingredients with care...

• Ground meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty taste.

Tips & Tricks

• Experiment with different fillings such as shrimp, mushrooms, or tofu for a vegetarian option.
• Add a touch of chili sauce or chili flakes to the filling for a spicy kick.
• Serve the pancakes with a side of pickled vegetables for added flavor.
• Make the batter in advance and refrigerate it for a quick and easy meal.
• Use a non-stick frying pan to ensure the pancakes don't stick and cook evenly.

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 Liaoning-style Stuffed Pancakes on a platter, garnished with fresh herbs such as cilantro or green onions. Serve them with a dipping sauce of your choice, such as soy sauce or a tangy chili sauce.