Crispy Spring Pancakes

Crispy Spring Pancakes are a delightful Chinese brunch dish that combines the freshness of spring vegetables with a golden, crispy exterior. Perfect for sharing, these pancakes are stuffed with crunchy veggies and served with a savory dipping sauce.

Ingredients

• All-purpose flour - 150 grams
• Hot water - 100 ml
• Sesame oil - 1 tablespoon
• Spring onions - 100 grams, finely chopped
• Carrot - 50 grams, grated
• Cabbage - 50 grams, shredded
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour and salt, then gradually pour in the hot water while stirring until a dough forms.
2. Knead the dough on a floured surface for about 5 minutes until it becomes smooth, then cover it with a damp cloth and let it rest for 15 minutes.
3. In a separate bowl, mix the chopped spring onions, grated carrot, shredded cabbage, sesame oil, black pepper, and a pinch of salt together to create the filling.
4. Divide the rested dough into 4 equal pieces and roll each piece into a thin circle.
5. Place a spoonful of the vegetable filling in the center of each circle, fold the edges over the filling, and pinch to seal tightly.
6. Heat vegetable oil in a non-stick pan over medium heat. Once hot, add the stuffed pancakes and cook for about 3-4 minutes on each side until golden brown and crispy.
7. Remove from the pan and drain on paper towels. Serve warm with soy sauce or your favorite dipping sauce.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber from vegetables which aids digestion.
• Contains essential vitamins and minerals from fresh produce.

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