Fujian-style Stuffed Pancakes

Ingredients

In this Fujian-style adaptation, the traditional sweet filling of red bean paste found in Imagawayaki is replaced with a savory mixture of minced pork, shrimp, scallions, and mushrooms. The seasonings are also adjusted to incorporate Fujian flavors, such as soy sauce, ginger, and garlic. These changes give the pancakes a distinct Fujian taste and transform them into a savory delight. We alse have the original recipe for Imagawayaki, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 pound (225g) minced pork 1/2 pound (225g) minced pork
• 1/2 cup (75g) chopped shrimp 1/2 cup (75g) chopped shrimp
• 1/4 cup (30g) chopped scallions 1/4 cup (30g) chopped scallions
• 1/4 cup (30g) chopped mushrooms 1/4 cup (30g) chopped mushrooms
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 2 cloves garlic, minced 2 cloves garlic, minced

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 mixing bowl, combine the flour, baking powder, and salt. Gradually add water while stirring until a smooth batter forms.
2. 2.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
3. 3.
   Pour a ladleful of batter onto the pan and spread it evenly to form a circle.
4. 4.
   Cook the pancake for 2 minutes, or until bubbles start to form on the surface.
5. 5.
   In a separate pan, heat 1 tablespoon of vegetable oil and sauté the minced pork until cooked through.
6. 6.
   Add the chopped shrimp, scallions, mushrooms, soy sauce, minced ginger, and garlic to the pan. Cook for an additional 2 minutes, or until the shrimp is pink and cooked.
7. 7.
   Spoon a generous amount of the filling onto one half of the pancake in the pan.
8. 8.
   Fold the other half of the pancake over the filling to form a half-moon shape.
9. 9.
   Press the edges of the pancake together to seal it.
10. 10.
    Cook the stuffed pancake for another 2 minutes on each side, or until golden brown and crispy.
11. 11.
    Repeat the process with the remaining batter and filling.
12. 12.
    Serve the Fujian-style Stuffed Pancakes hot and enjoy!

Treat your ingredients with care...

• Minced pork — Make sure to cook the minced pork thoroughly to ensure it is safe to consume.
• Shrimp — Remove the shells and devein the shrimp before chopping.
• Scallions — Use both the white and green parts of the scallions for added flavor.
• Mushrooms — Choose your favorite type of mushrooms, such as shiitake or button mushrooms, and chop them finely for even distribution in the filling.

Tips & Tricks

• For a spicier kick, add a dash of chili sauce or red pepper flakes to the filling mixture.
• Experiment with different fillings such as diced chicken, tofu, or vegetables to suit your taste preferences.
• Serve the pancakes with a side of soy sauce or sweet chili sauce for dipping.
• Make sure the pancake batter is spread thinly and evenly in the pan to achieve a crispy texture.
• If you prefer a softer pancake, reduce the cooking time slightly.

Serving advice

Serve the Fujian-style Stuffed Pancakes as a main dish 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 a sprinkle of chopped scallions or sesame seeds for an attractive presentation. Serve them hot to showcase their crispy exterior.