Crispy Vegetable Pancakes with Dumpling Wrappers

https://www.youtube.com/watch?v=PJoF4AWTYAY 

Crispy Vegetable Pancakes are a quick and delicious way to satisfy your savory cravings, without making dough from scratch. Instead, we’re using dumpling wrappers for an ultra-crispy shortcut that’s shockingly tasty and easy. These veggie-packed pancakes come together in no time and are perfect as an appetizer or light meal. Let’s get started!

Recipe

Serving: 12
Prep time: 35 minutes
Cook time: 5 minutes

For the filling:
3 ounces glass noodles
2 cups warm water
2 cups Chinese chives, finely sliced
1 cup red bell peppers, finely diced
3 pieces shiitake mushrooms, finely diced
2 tablespoons sesame oil
2 tablespoons vegetarian oyster sauce
1/10 teaspoon salt
1/10 teaspoon white pepper

For the vegetable pancakes:
12 pieces dumpling wrappers
1 cup water, for sealing
2 tablespoons avocado oil, or other high-smoking oil

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons Chinkiang vinegar, or other vinegar
1 tablespoon chili oil

Instructions

1. Prepare the filling:

• • • In a bowl, soak the glass noodles in warm water until soft, about 10 minutes. Drain and cut into ½-inch pieces.
    • In a large mixing bowl, combine Chinese chives, red bell peppers, shiitake mushrooms, and sesame oil. (The oil helps reduce excess moisture from the vegetables.)
    • Add the glass noodles, vegetarian oyster sauce, salt, and white pepper. Mix until well combined.

2. Assemble the pancakes:

• • • Lay a dumpling wrapper flat. Brush the edges with water.
    • Add about 2 tablespoons of filling to the center. Gather the edges and pinch to seal.
    • Gently press down with your palm to flatten into a pancake shape.
    • Repeat with the remaining wrappers and filling.

3. Pan-fry the pancakes:

• • • Heat avocado oil in a pan over medium-high heat. Add the pancakes and pan-fry for 2 minutes until golden brown.
    • Flip and cook for another 2 minutes until the other side is crispy and golden.
    • Repeat with the rest of the pancakes.

4. Make the dipping sauce:

• • • In a small bowl, combine soy sauce, Chinkiang vinegar, and chili oil.
    • Serve alongside the hot pancakes and enjoy!

Tips & notes

• • Make ahead: You can assemble the pancakes in advance and store them in the fridge for a few hours before frying.
  • Customize: Swap out the veggies based on what you have—cabbage, carrots, or scallions all work well.
  • No dumpling wrappers? You can use wonton wrappers or even spring roll wrappers folded into smaller rounds.