Chinese pancakes

Photo: archive of the press service of the restaurant "Chinese News"
Beans (dry mash)150 gramsRice (sweet)100 gramsSoy sauce2 tbsp.Apple vinegar1 tbsp.Minced pork120 gramsVegetables (finely sliced ​​kimchi)120 gramsHerbs (fern (soak for 3 hours in warm water))120 gramsSoy (sprouts)160 gramsChicken eggs1 piecegreen onions4 feathersGarlic2 teeth2 tsp.Ground black pepper1 gramSesame oil2 tsp.
  • Servings:
  • Preparation time:8 ocloc'k
  • Cooking time:17 minutes

We present the recipe for Chinese pancakes from Sergey Yugai, the brand chef of Moscow restaurants Chinese News, Wang & Kim and the chef of the Chinese team in the film “Kitchen. Last fight".

Cooking method:

Mix the mung bean and sweet rice in a large bowl, rinse in cold water several times. Pour water and soak overnight (8 hours). Drain the water.

Prepare the sauce. Mix the soy sauce and vinegar in a small bowl to form a dipping sauce. Postpone.

Prepare the dough. Mix the rice mixture and mix with water (¾ cup), beat in a blender, and pass through a sieve.It should be a creamy mass.

Add kimchi, green onions, garlic, fern, soy sprouts, minced pork, egg, salt, ground black pepper, sesame oil to a mixture of rice and masha. Mix well.

Heat the pan on medium heat. Add 1-2 tablespoons of vegetable oil. Add about 1 cup of batter. Fry from two sides to light golden color and crisp for 2-3 minutes

Put the finished pancakes on a large plate. If desired, sprinkle with dry chili peppers.