Radish, Egg & Glass Noodle Stuffed Pancake
I love making these radish, egg, and glass noodle stuffed pancakes when radishes are in season. The filling is fresh, savory, and incredibly satisfying. The dough is soft and stretchy thanks to the oil-resting method, so it’s easy to wrap a generous amount of filling without tearing. If you enjoy thin wrappers and big fillings, this recipe is definitely worth trying.
Ingredients
Dough
- 500 g all-purpose flour
- 3 g salt
- 320 g warm water about 40°C
- 10 g vegetable oil for resting the dough
- 20 g flour for dusting
Filling
- 400 g white radish or green radish
- 80 g dried glass noodle pieces
- 3 –4 eggs
- 20 g chopped scallions
- 10 g minced ginger
Seasoning
- 20 g cooking oil
- 5 g salt
- 2 g white pepper
- 3 g Sichuan pepper powder
- 5 g oyster sauce
- 2 g chicken bouillon
- 2 g sugar
- 5 g dark soy sauce
- 15 g seasoned oil
Instructions
Make the dough
- In a large bowl, mix 500g flour and 3g salt. Gradually pour in 320g warm water (about 40°C) while stirring with chopsticks until shaggy dough forms.
- Knead into a soft dough. It may feel slightly sticky, which is normal. Knead for about 3–4 minutes until smooth.
- Roll the dough into a log and divide into 12 equal pieces. Shape each piece into a smooth ball.
- Lightly coat a tray with oil, place the dough balls on it, and brush the tops with a thin layer of oil. Cover and rest for at least 1 hour. This oil-resting step makes the dough very stretchy and easy to wrap.
Prepare the filling
- Shred the radish into thin strips. Bring water to a boil and blanch the radish for 1 minute to remove the sharp flavor. Rinse with cold water and squeeze out excess moisture.
- Soak glass noodles in boiling water for 10 minutes until soft. Drain well.
- Heat 10g oil in a pan, add the soaked noodles, and stir-fry briefly with 5g dark soy sauce until evenly coated. Remove and mix with the radish.
- In the same pan, scramble the eggs into fluffy curds. Let them cool slightly and add to the bowl with the radish and noodles.
- Add scallions and ginger, then season with salt, white pepper, Sichuan pepper powder, oyster sauce, chicken bouillon, and seasoned oil. Mix well until the filling is evenly combined.
Assemble the pancakes
- Lightly oil the work surface. Take one rested dough ball and press it into a thin round with slightly thicker center.
- Place a generous amount of filling in the center. Fold the dough over the filling and pinch to seal, similar to wrapping a bun. Stretch the edges slightly to ensure the filling is fully enclosed.
- Gently flatten into a stuffed pancake.
Pan-fry
- Heat a skillet over medium-low heat and lightly oil the surface.
- Place the stuffed pancakes into the pan and gently flatten them. Brush a little oil on top and cover with a lid.
- Cook until the bottom turns golden brown, then flip and cook the other side. Continue cooking covered until both sides are golden and the pancake slightly puffs up.
- Remove from the pan and serve warm. The pancakes should be soft with plenty of juicy filling.