Cantonese-style Stuffed Pancakes

Ingredients

While the original U' pituni is a deep-fried pastry filled with tomato sauce, cheese, and anchovies, the Cantonese-style Stuffed Pancakes take a different approach. The pancakes are made with a lighter batter and are pan-fried instead of deep-fried. The filling consists of minced pork, shrimp, and vegetables, adding a savory and umami-rich element to the dish. The flavors are influenced by Cantonese cuisine, incorporating ingredients like soy sauce, ginger, and garlic. We alse have the original recipe for U' pituni, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• 1/2 cup (100g) minced pork 1/2 cup (100g) minced pork
• 1/2 cup (80g) shrimp, peeled and deveined 1/2 cup (80g) shrimp, peeled and deveined
• 1/4 cup (30g) diced carrots 1/4 cup (30g) diced carrots
• 1/4 cup (30g) diced bell peppers 1/4 cup (30g) diced bell peppers
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon ginger, minced 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced 1 teaspoon garlic, minced
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the flour, water, salt, and baking powder. Whisk until smooth and let the batter rest for 10 minutes.
2. 2.
   In a separate bowl, mix together the minced pork, shrimp, carrots, bell peppers, soy sauce, oyster sauce, ginger, and garlic.
3. 3.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
4. 4.
   Pour a ladleful of the pancake batter onto the pan and spread it evenly to form a thin pancake.
5. 5.
   Cook the pancake for 2-3 minutes until the edges start to crisp up.
6. 6.
   Spoon a generous amount of the pork and shrimp filling onto one half of the pancake.
7. 7.
   Fold the other half of the pancake over the filling to create a half-moon shape.
8. 8.
   Press down gently to seal the edges and cook for another 2-3 minutes until the pancake is golden and crispy.
9. 9.
   Remove from the pan and repeat the process with the remaining batter and filling.
10. 10.
    Serve the Cantonese-style Stuffed Pancakes hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the filling to remove any grit or sand.

Tips & Tricks

• For a spicier kick, add a dash of chili sauce or sprinkle some crushed red pepper flakes into the filling mixture.
• Experiment with different vegetables in the filling, such as mushrooms or water chestnuts, to add extra texture and flavor.
• Serve the pancakes with a side of sweet chili sauce or soy sauce for dipping.
• If you prefer a vegetarian version, substitute the pork and shrimp with tofu or textured vegetable protein (TVP).
• Make a larger batch of the pancakes and freeze the leftovers for a quick and convenient meal option.

Serving advice

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

Presentation advice

Arrange the pancakes on a platter, overlapping slightly to showcase their golden color and enticing fillings. Sprinkle some sesame seeds on top for an extra touch of visual appeal.