Savory Pork
Carrot Scallion Pancakes
These crispy, layered pancakes are stuffed with a savory blend of minced pork and carrots, pan-fried and steamed for a perfectly moist and golden finish.
This simple, nutritious dish takes the classic scallion pancake and elevates it into a hearty meal. By layering a flavorful pork and carrot mince within the pastry and using a steam-fry technique, you achieve a delightful contrast of a crisp, flaky crust and a juicy, tender center.
Ingredients
- 200 g pork mince
- 100 g carrots
- 2 scallion pancakes (frozen)
- 1 tsp salt
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 0.5 tsp pepper powder
- 2 tbsp water
Instructions
- 1Prepare the filling ingredients
Place the pork pieces and carrot chunks into the meat grinder container. Ensure the ingredients are distributed evenly around the blade for efficient processing.
Tip: Cut the pork and carrots into manageable chunks to help the grinder process them more easily. - 2Mince the filling
Blend the pork and carrots until they reach a uniform, minced consistency. Be careful not to over-process, as you want a slightly coarse texture for the filling.
Tip: Pulse the grinder a few times to monitor the texture, aiming for a consistent mince without turning it into a paste. - 3Season the meat filling
Add salt, light soy sauce, dark soy sauce, oyster sauce, sesame oil, and pepper powder to the minced meat and carrot mixture. Mix everything thoroughly until the seasonings are well incorporated.
Tip: Adding sesame oil last helps lock in the aroma and enhances the flavor of the pork. - 4Prepare the scallion pancake
Place the scallion pancake on a sheet of parchment paper. Use a knife to cut a single slit from the edge of the pancake to its center, which will allow you to fold it easily.
Tip: Keep the parchment paper underneath, as it helps with the folding process and prevents the pancake from sticking to the surface. - 5Spread the filling
Take the prepared meat and carrot filling and spread it evenly over the surface of the scallion pancake, leaving the edges slightly clear to help with sealing later.
Tip: Use a spoon or spatula to spread the filling smoothly for an even distribution in every layer. - 6Fold the pancake
Starting from one side of the cut slit, fold the pancake layer by layer. This creates a multi-layered structure that will hold the filling securely while cooking.
Tip: Ensure the edges are folded tightly to keep the filling inside during the cooking process. - 7Flatten the pancake
Take the folded scallion pancake and wrap it securely in the original parchment paper to prevent sticking. Using your hands, gently press down on the packet to flatten it into a uniform, thin disk, ensuring the filling is evenly distributed inside.
Tip: Pressing gently helps keep the layers intact while ensuring an even thickness for uniform cooking. - 8Pan-fry the pancake
Place the prepared, parchment-wrapped pancake into a hot non-stick pan. Allow it to cook for a few minutes until the bottom side begins to crisp and develop a golden color.
Tip: Use a medium-low heat to ensure the pancake cooks through without burning the exterior. - 9Steam to finish
After flipping the pancake, add a small amount of water to the pan and immediately cover it with a lid. Steam the pancake for five to six minutes, flipping occasionally to ensure even cooking and a tender, moist texture.
Tip: Adding water creates steam that helps cook the interior filling perfectly while keeping the dough soft.
