Golden Recipe for Soft and Savory Napa Cabbage Pancakes
Delicious Side Dish Made with Fresh Napa Cabbage: Napa Cabbage Pancakes
Introducing a recipe for soft and savory napa cabbage pancakes, enhanced with the sweetness of autumn cabbage and the richness of minced pork. Enjoy a delightful meal or a satisfying snack with simple ingredients.
Main Ingredients- 200g fresh napa cabbage
- 100g minced pork
Cooking Instructions
Step 1
First, wash the napa cabbage thoroughly. Blanch it briefly in boiling water for about 30 seconds, then rinse under cold water and squeeze out excess moisture. Finely chop the drained cabbage. This step helps to soften the cabbage while retaining a pleasant texture for the pancake.
Step 2
In a bowl, combine the minced pork with a pinch of salt, a pinch of black pepper, 1 tsp of cooking wine, and 1 tsp of sesame oil for marinating. The cooking wine helps to remove any porky odors and enhances the flavor. Mix well until the seasonings are evenly distributed.
Step 3
Heat a little oil in a pan over medium heat. Add the marinated minced pork and stir-fry, breaking it up with chopsticks to prevent clumping. Cook until the pork is fully cooked through. Remove from heat and let it cool slightly.
Step 4
In a large bowl, combine the cooked pork and the chopped napa cabbage. Add 1 fresh egg, 1 Tbsp of soy sauce, and 4 Tbsp of pancake mix. Mix everything together thoroughly until well combined. If the mixture seems too wet, you can add a little more pancake mix.
Step 5
Add a generous amount of cooking oil to a frying pan and heat over medium-low heat. Spoon portions of the batter onto the hot pan and cook until golden brown on both sides. Be careful not to cook on excessively high heat, as this can burn the outside while leaving the inside undercooked. Once both sides are a beautiful golden-brown color, they are ready. Serve hot, accompanied by soy sauce or a dipping sauce.
