Q: Can I use a different vegetable instead of celery in this recipe?
A: Yes, you can substitute celery with other vegetables like spinach or cabbage for a different flavor.
Q: What if I don’t have a quail egg for the filling?
A: You can use a small chicken egg or omit the egg altogether if preferred.
Q: Is it necessary to use a cloth to drain the celery?
A: Yes, draining the celery ensures that the dough isn’t too wet, which is important for the texture of the pancake.
Celery and Egg Filled Pancake
- Celery, 1 bunch
- Salt, to taste
- Eggs, 2 (preferably quail eggs)
- Carrot, 1
- Wood ear mushrooms, a handful
- Flour, 300g
- Cooking oil, as needed
- Wash the celery and chop it into small dices. Place the diced celery in a bowl and set aside.
- Add salt to the celery and mix well. Let it marinate for 5 minutes, then drain the celery in a cloth, squeezing out the excess water. Keep both the celery and the drained water.
- In a large bowl, add the flour. Mix in the drained celery water to form a dough. Knead until smooth, cover with cling film, and let it rest for 30 minutes.
- Peel the carrot and grate it. Mix the grated carrot with the drained celery. Chop the soaked wood ear mushrooms and add them to the mixture.
- Add a bit of cooking oil, oyster sauce, sesame oil, and mixed spices to the vegetable mixture and stir well. Cut the rested dough into four equal parts.
- Roll out each dough piece into a thin circle. Add the vegetable mixture and crack a quail egg onto each. Cover with another layer of dough and seal the edges decoratively.
- Preheat an electric baking pan or skillet, brush with oil. Cook the pancakes for 5 minutes on each side until golden brown. Serve hot, cut into pieces.
- Calories: Approximately 200-250 per serving
- Rich in fiber from celery and carrots
- Protein source from eggs