Indonesian Stuffed Pancake

Ingredients

• Pancake batter: Pancake batter:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) water 2 cups (470ml) water
• 2 eggs 2 eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Filling: Filling:
• 1 lb (450g) ground beef or chicken 1 lb (450g) ground beef or chicken
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 cup finely chopped cabbage 1 cup finely chopped cabbage
• 1/2 cup grated carrots 1/2 cup grated carrots
• 2 scallions, finely chopped 2 scallions, finely chopped
• Salt and pepper to taste Salt and pepper to taste
• Sauce: Sauce:
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon chili paste 1 tablespoon chili paste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, whisk together the flour, water, eggs, and salt until smooth. Set aside.
2. 2.
   In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the ground meat to the skillet and cook until browned. Break it up into small pieces using a spatula.
4. 4.
   Stir in the ground coriander, cumin, turmeric, salt, and pepper. Cook for another 2 minutes.
5. 5.
   Add the chopped cabbage, grated carrots, and scallions to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.
6. 6.
   Remove the skillet from heat and let the filling cool slightly.
7. 7.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
8. 8.
   Pour a ladleful of the pancake batter onto the pan and spread it evenly to form a thin pancake.
9. 9.
   Cook the pancake for 2-3 minutes until the edges start to crisp up and the bottom turns golden brown.
10. 10.
    Spoon a generous amount of the filling onto one half of the pancake.
11. 11.
    Fold the other half of the pancake over the filling, creating a half-moon shape.
12. 12.
    Press down gently to seal the edges.
13. 13.
    Cook for another 2-3 minutes until the pancake is crispy and golden brown on both sides.
14. 14.
    Remove the pancake from the pan and let it cool slightly before slicing it into smaller pieces.
15. 15.
    In a small bowl, whisk together the soy sauce, vinegar, and chili paste to make the sauce.
16. 16.
    Drizzle the sauce over the sliced pancake before serving.

Treat your ingredients with care...

• Ground meat — Make sure to cook the ground meat thoroughly to ensure it is fully cooked and no longer pink.
• Cabbage — Finely chop the cabbage to ensure it cooks evenly and blends well with the other ingredients.
• Pancake batter — Whisk the pancake batter until smooth to avoid lumps in the final pancake.

Tips & Tricks

• For a spicier kick, add chopped chili peppers to the filling mixture.
• Experiment with different fillings such as shrimp, tofu, or mushrooms to cater to different dietary preferences.
• Serve the Indonesian Stuffed Pancake with a side of pickled vegetables for added tanginess.
• If you prefer a crispier pancake, cook it for a few extra minutes on each side.
• Make a larger batch of the pancake batter and filling to freeze for later use.

Serving advice

Serve the Indonesian Stuffed Pancake hot, either as a main dish or as an appetizer. Garnish with fresh cilantro or scallions for added freshness.

Presentation advice

Arrange the sliced pancakes on a platter, drizzle the sauce over them, and sprinkle some sesame seeds for an attractive presentation. Serve with small bowls of extra sauce on the side for dipping.