How to Make a Delicious Celery and Egg Filled Pancake?

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
  1. Wash the celery and chop it into small dices. Place the diced celery in a bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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  • Calories: Approximately 200-250 per serving
  • Rich in fiber from celery and carrots
  • Protein source from eggs