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Ingredients
for
4
Chinese Veggie Pancake Wraps
1 hr, ready in 2 h.
Time:
Ingredientsfor
- For the pancakes
- 1 ⅔ cups all-purpose flour (plus extra for working the mixture)
- 3 Tbsps sesame oil (for frying)
- For the filling
- 1 clove garlic cloves (finely chopped)
- 1 pc fresh ginger (approx. 1.5 cm, finely chopped)
- 2 Tbsps sesame oil
- 2 cups shiitake mushrooms (sliced into strips)
- 2 carrots (cut into matchsticks)
- 1 cup Snap pea (sliced lengthways)
- 2 ½ cups chinese Cabbage (finely sliced)
- 1 green Bell pepper (finely sliced)
- 3 cups Bean sprout
- 3 scallions (finely sliced into rings)
- 2 Tbsps soy sauce
- 1 Tbsp Rice wine vinegar
- 1 tsp Hoisin sauce
- ½ tsp runny honey
Preparation
1.
For the pancake batter, knead the flour with approx. 120 ml cold water to form a smooth dough that comes away from the hands. Cover with a damp cloth and rest for approx. 20 minutes.
2.
Knead the dough again on a floured work surface, shape into a sausage and divide into approx. 16 equal pieces. Roll out on a floured work surface to thin rounds.
3.
Fry briefly on both sides (approx. 1 minute) in a pan with a little oil, until blisters form on the pancakes. Wrap in a damp cloth and keep warm in an oven preheated to its lowest temperature.
4.
For the filling, quickly fry the garlic and ginger in a wok in hot oil. Add the mushrooms, carrots, mange tout and cabbage. Fry for approx. 2 minutes, stirring. Stir in the peppers, bean sprouts and spring onions and season to taste with soy sauce, rice wine vinegar, hoisin sauce, salt, ground black pepper and honey.
5.
Divide the vegetable filling between the pancakes and roll up. Arrange on plates and serve with soy sauce if desired.