Fried Crispy Box

Fried Crispy Box

These crispy, golden green bean pancakes are a delicious and unique twist on traditional savory treats! Made with a blend of nutrient-rich green bean flour and medium-gluten flour, the batter is enriched with an egg for a slightly curled edge, ensuring easy flipping. Grated carrots and potatoes mix with seasoned meat filling, enhanced with light soy sauce, white pepper, and a hint of sesame oil for a flavorful punch. The secret? A Chinese cabbage root brushed with oil creates the perfect non-stick surface for cooking. Once filled and sealed with a simple flour paste, the pancakes are fried to a satisfying crunch, then sliced into diamond-shaped pieces for serving. Perfect as a snack or appetizer, these pancakes offer a delightful contrast of textures and a savory, aromatic taste that’s irresistible!

15 Minutes
Advanced
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
meat filling
150g
🥩
green bean flour
100g
🥩
medium-gluten flour
33g

The aromatics

🧅
carrots
50g
🧅
potatoes
50g
🧅
Chinese cabbage root
1 piece

The sauce & seasonings

🧂
sesame oil
5ml

Instructions

1. Step 1

Step 1
Mix green bean flour and medium-gluten flour in a ratio of 3:1 until well combined.

2. Step 2

Step 2
Beat in an egg and mix well. The egg will help the pancake edge curl up slightly, making it easier to flip.

3. Step 3

Step 3
Dilute the flour mixture with warm water. The amount of water used is around 300g or more, depending on the absorption rate of the flour. The ideal consistency is a flowing state that can be easily poured into a pan.

4. Step 4

Step 4
Grate the carrots and potatoes, then mix with the meat filling. Add salt, light soy sauce, and white pepper powder, and stir well. Finally, add a few drops of sesame oil to seal in the flavor.

5. Step 5

Step 5
Take a Chinese cabbage root (or a similar substitute) and brush a small amount of cooking oil on it to grease the pan.

6. Step 6

Step 6
Pour in an appropriate amount of the flour mixture and spread it evenly to form a pancake skin.

7. Step 7

Step 7
After the pancake has cooled, place a portion of the filling on one half of the pancake, then cover with another pancake. Apply a small amount of flour paste (made by mixing flour and water) to the edges to seal the pancake.

8. Step 8

Step 8
Cut the pancake into long strips of equal width. Do not cut into small diamond-shaped pieces, as they may break apart during frying.

9. Step 9

Step 9
Heat oil in a wok to 60% heat, then add the cut pancakes and fry until the surface is slightly hardened. Cut into diamond-shaped pieces before serving.

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