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🍽️ Savory vegetarian stuffed pancakes

579 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 25 g dried mushrooms (e.g. Mu-Err and Shiitake mushrooms)
• 400 g Napa cabbage
• 200 g bamboo shoots
• 3 spring onions
• 5 tbsp oil
• 2 eggs
• 250 g tofu
• 2 tbsp soy sauce
• salt
• pepper
• sugar
• 8 tbsp hoisin sauce

Instructions

1. 1. Put the flour into a bowl.
2. 2. Pour 125 to 150 milliliters of boiling water over it.
3. 3. Stir the mixture with a wooden stick or the handle of a wooden spoon.
4. 4. Add 5 tablespoons of cold water.
5. 5. Mix the ingredients well together.
6. 6. Knead the dough on a lightly floured work surface for 3 minutes.
7. 7. Cover the dough with a damp kitchen towel.
8. 8. Let the dough rest for 10 minutes.
9. 9. Soak the mushrooms in lukewarm water for about 30 minutes.
10. 10. Cut the bamboo shoots into thin strips.
11. 11. Clean the spring onions.
12. 12. Cut the white part of the spring onions into thin rings.
13. 13. Set the onion rings aside, covered.
14. 14. Cut the green part of the spring onions into 2-centimeter pieces.
15. 15. Remove the outer leaves and the core from the Chinese cabbage.
16. 16. Cut the Chinese cabbage into thin strips.
17. 17. Knead the dough again for 3 minutes.
18. 18. Shape the dough into a roll with a diameter of 3 centimeters.
19. 19. Cut 12 slices from the roll.
20. 20. The slices should be about 3 centimeters thick.
21. 21. Flatten the dough pieces with your palm.
22. 22. Brush one side of the dough pieces with a little oil.
23. 23. Place 2 dough pieces together with the oiled sides facing each other.
24. 24. Roll the double discs into circles with a diameter of 21 centimeters.
25. 25. Heat a frying pan over medium heat.
26. 26. Grease the pan with a little oil.
27. 27. Place a double pancake into the pan.
28. 28. Fry the pancake for 45 seconds on each side.
29. 29. The pancake should brown slightly.
30. 30. Remove the pancake from the pan.
31. 31. Separate the pancakes again.
32. 32. Wrap the pancakes in a dry kitchen towel.
33. 33. Process the remaining dough in the same way.
34. 34. Squeeze the soaked mushrooms.
35. 35. Cut the mushrooms into very thin strips.
36. 36. Whisk the eggs in a small bowl.
37. 37. Cut the tofu into strips.
38. 38. Heat the remaining oil in the wok strongly.
39. 39. Pour the eggs into the wok.
40. 40. Stir the eggs in the wok.
41. 41. Lift the scrambled egg out with a slotted spoon.
42. 42. Let the scrambled egg drain on kitchen paper.
43. 43. Add a little more oil to the wok if necessary.
44. 44. Add the vegetables to the wok, except for the onion rings.
45. 45. Fry the vegetables over high heat for 1 minute while stirring.
46. 46. Mix the scrambled egg and tofu into the vegetables.
47. 47. Heat the mixture for 1 minute.
48. 48. Season the filling with soy sauce, salt, pepper, and 1 pinch of sugar.
49. 49. Wrap the pancakes in a damp kitchen towel shortly before serving.
50. 50. Steam the pancakes in a steamer insert for 5 minutes over boiling water.
51. 51. Remove the pancakes from the towel.
52. 52. Put some hoisin sauce into each pancake.
53. 53. Fill the onion rings into the pancakes.
54. 54. Add the tofu mixture into the pancakes.
55. 55. Serve the stuffed pancakes.

Nutrition per serving

• kcal: 579
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 65 g