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
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Feeds
8
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 24g
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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
- Start by making a dough: mix the flour with 150ml water, then knead for 5 mins, until smooth and elastic
- Cover it with a damp tea towel and set aside
For the filling:-
- Combine the mince, 5 spice, soy, ginger, garlic and spring onion
- Fry the cabbage in the sesame oil over a medium heat for 3-4 mins, until soft. Set aside
- Lightly oil your work surface
- Divide the dough into 8, then roll out one into a disc roughly 12cm in diameter
- 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
- Fold the edges of the dough over the filling and pinch together in the middle to seal
- Press lightly with the palm of your hand to flatten a little
- Repeat with the remaining dough, then sprinkle the pancakes with the sesame seeds
- Heat 3cm oil in a large frying pan
- Fry the pancakes in batches for 3 mins each side, or until dark golden
- Drain on kitchen paper, then serve with the sauces for dipping, topped with spring onion slices
