Liaoning-style Stuffed Pancakes

Ingredients

In this adaptation, we have transformed the traditional Polish Rurki into savory pancakes inspired by Liaoning cuisine. The original sweet pastry shells have been replaced with a light and fluffy pancake batter, and the filling has been modified to incorporate Liaoning's distinctive flavors, such as ginger, garlic, and soy sauce. These changes result in a unique fusion dish that combines the best of both Polish and Liaoning cuisines. We alse have the original recipe for Rurki, so you can check it out.

• Pancake batter: Pancake batter:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 1/4 teaspoon salt 1/4 teaspoon salt
• Filling: Filling:
• 200g minced pork 200g minced pork
• 1 cup (100g) shredded cabbage 1 cup (100g) shredded cabbage
• 1/2 cup (50g) chopped mushrooms 1/2 cup (50g) chopped mushrooms
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon honey 1 teaspoon honey

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 22g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the pancake batter rest for 10 minutes.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the minced pork and cook until browned.
3. 3.
   Add the garlic, ginger, shredded cabbage, and chopped mushrooms to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
4. 4.
   Pour in the soy sauce and continue cooking for another 2 minutes, allowing the flavors to meld together. Remove from heat and set aside.
5. 5.
   Heat a non-stick pan over medium heat. Pour a ladleful of pancake batter onto the pan and spread it into a thin, round shape.
6. 6.
   Cook the pancake for 2-3 minutes until the edges start to crisp up. Flip the pancake and cook for another 2 minutes until golden brown.
7. 7.
   Transfer the cooked pancake to a plate and spoon a generous amount of the pork and vegetable filling onto one half of the pancake.
8. 8.
   Fold the other half of the pancake over the filling to create a half-moon shape. Repeat the process with the remaining batter and filling.
9. 9.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and honey to make the dipping sauce.
10. 10.
    Serve the Liaoning-style Stuffed Pancakes hot, accompanied by the dipping sauce.

Treat your ingredients with care...

• Minced pork — Ensure the pork is cooked thoroughly to an internal temperature of 71°C (160°F) to ensure food safety.
• Shredded cabbage — Squeeze out any excess moisture from the cabbage before adding it to the filling to prevent the pancakes from becoming soggy.
• Soy sauce — Use 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 cooked lentils.
• Experiment with different fillings such as shrimp, chicken, or mixed vegetables to suit your taste preferences.
• Make the pancakes in advance and reheat them in a toaster or oven for a quick and convenient meal.
• Serve the pancakes with a side of pickled vegetables for added tanginess.
• If you prefer a spicier kick, add a dash of chili oil to the dipping sauce.

Serving advice

Serve the Liaoning-style Stuffed Pancakes as a main course accompanied by a fresh salad or steamed vegetables. Garnish with chopped green onions for added freshness and color.

Presentation advice

Arrange the Liaoning-style Stuffed Pancakes on a platter, showcasing their golden brown color and the half-moon shape. Drizzle the dipping sauce over the pancakes or serve it in a small bowl on the side for dipping.