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Stuffed pancakes

Stuffed pancakes

https://www.coop.co.uk/recipes/stuffed-pancakes

These Chinese-inspired stuffed pancakes pack plenty of flavour – make them for Chinese New Year and watch them disappear before midnight

  • Feeds 8Feeds 8
  • Ready in 45 minutes

Each serving contains

  • Energy
    11%
    882kj 210kcal
  • Fat
    Med 12%
    8.1g
  • Saturates
    Med 11%
    2.3g
  • Sugar
    Low 2%
    1.6g
  • Salt
    Med 6%
    0.37g

% of adult’s reference intake | Carbohydrates per serving : 24g

Ingredients

  • 250g Co-op plain flour
  • 250g Co-op 12% fat British beef mince
  • ½ tsp Chinese 5 spice powder seasoning
  • 1 tbsp Co-op reduced salt dark soy sauce
  • 1 tbsp grated ginger
  • 2 garlic cloves, finely sliced
  • 2 spring onions, finely sliced, plus extra slices to serve
  • 100g Co-op British savoy cabbage, finely sliced
  • ½ tbsp Co-op toasted sesame oil
  • Vegetable oil, for frying and greasing
  • 1 tbsp sesame seeds
  • Sweet chilli sauce and soy sauce, to serve

Method

  1. Start by making a dough: mix the flour with 150ml water, then knead for 5 mins, until smooth and elastic
  2. Cover it with a damp tea towel and set aside

For the filling:-

  1. Combine the mince, 5 spice, soy, ginger, garlic and spring onion
  2. Fry the cabbage in the sesame oil over a medium heat for 3-4 mins, until soft. Set aside
  3. Lightly oil your work surface
  4. Divide the dough into 8, then roll out one into a disc roughly 12cm in diameter
  5. Keep the rest of the dough covered. Brush the disc with oil, spread with a heaped tablespoon of the mince filling, leaving a 3cm border, then top with a spoonful of the cabbage
  6. Fold the edges of the dough over the filling and pinch together in the middle to seal
  7. Press lightly with the palm of your hand to flatten a little
  8. Repeat with the remaining dough, then sprinkle the pancakes with the sesame seeds
  9. Heat 3cm oil in a large frying pan
  10. Fry the pancakes in batches for 3 mins each side, or until dark golden
  11. Drain on kitchen paper, then serve with the sauces for dipping, topped with spring onion slices

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