Chinese Cabbage Pancakes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g flour
- 3 egg (s)
- 250 ml milk
- 250 ml water
- 250 g Mett (pork)
- 1 onion (s)
- 750 g Chinese cabbae
- 1 tablespoon tomato paste
- 3 tablespoon spice mixture (Chinese spice)
- 150 ml sour cream
- 150 ml cream
- 50 ml ketchup
- 150 ml milk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Mix flour, a pinch of salt, eggs, milk and water into a pancake batter and fry eight to twelve pancakes in fat.
- Sauté the ground meat and the chopped onion in the fat, cut the Chinese cabbage into strips and add. Fry for about 10 minutes, stirring, until almost all of the liquid has evaporated. Season to taste with tomato paste, 2 tablespoons of Chinese spice, salt and pepper.
- Now distribute the filling on the pancakes. Roll up the pancakes and place in a flat, ovenproof dish.
- Mix the sour cream, heavy cream, ketchup, milk, 1 heaped tablespoon Chinese spice, salt and pepper and pour over the pancakes.
- Bake in a preheated oven at 200 degrees (convection 180 degrees) for approx. 20 - 30 minutes.
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