Chinese Pancakes with Napa Cabbage and Carrot Recipe
These thin Chinese pancakes with napa cabbage and carrot are a simple snack that in China is often eaten for breakfast or as a quick lunch. They’re a bit like Polish vegetable fritters, but lighter and seasoned with soy sauce and scallions. They taste great with a simple dipping sauce.
These pancakes are a lighter, Asian-style twist on classic vegetable fritters, with napa cabbage and carrot bound in a thin batter and flavored with soy sauce and scallions. They’re quick to make, budget-friendly and perfect with a simple dipping sauce.
Chef's tips
Don’t make the pancakes too thick – thin ones cook more evenly and stay pleasantly light. Adjust the batter consistency gradually so it just coats the vegetables. Fry over medium heat so they have time to cook through without burning on the outside.
How to serve
Serve them hot straight from the pan with soy-vinegar dipping sauce, alongside a fresh cucumber salad or as a side to a light broth or miso-style soup. They also work well as a lunchbox snack that can be reheated in a pan.
Ingredients
- napa cabbage finely chopped - 200 g
- carrot coarsely grated - 1 piece
- scallions chopped - 3 tablespoons
- eggs - 2 piece
- flour about 3/4 cup - 120 g
- water more if needed - 80 ml
- soy sauce - 1 tablespoon
- salt a pinch, carefully because soy sauce is salty
- pepper - 0.25 teaspoons
- oil for frying - 3 tablespoons
- rice vinegar for the sauce, can be replaced with apple cider vinegar - 1.5 tablespoons
- garlic for the sauce, finely chopped - 1 clove
- optional chili flakes for the sauce, if you like it spicy - 0.25 teaspoons
Preparation
- Finely chop the napa cabbage. Coarsely grate the carrot. Transfer the vegetables to a large bowl.
- Add the chopped scallions, eggs, soy sauce, pepper and a pinch of salt to the bowl. Mix.
- Add the flour and pour in the water. Stir with a spoon until you get a thick but pourable batter that coats the vegetables well. If it’s too thick, add a little water; if it’s too thin, add a bit more flour.
- Heat a pan with a thin layer of oil over medium heat.
- Spoon portions of the batter onto the pan, flattening them into thin pancakes about 8–10 cm in diameter.
- Fry the pancakes for 3–4 minutes on each side over medium heat, until golden and slightly crispy around the edges. Reduce the heat if needed so they don’t burn.
- Place the fried pancakes on a plate lined with paper towel to drain excess oil.
- Make a quick sauce: in a small bowl mix 2 tablespoons soy sauce, rice vinegar, chopped garlic and chili flakes (if using).
- Serve the pancakes warm with a small bowl of dipping sauce.
Storage
Placuszki przechowuj w lodówce, oddzielone papierem do pieczenia. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić i odgrzewać bez rozmrażania w piekarniku.
