These daikon pancakes are a great way to use up daikon radish—they’re crispy on the outside and packed with deliciously savory flavors inside. The fresh vegetables combined with the light, tender dough make for a satisfying snack or meal.
What Are Daikon Pancakes?
Daikon Pancakes, also known as Chinese Turnip Pancakes or Luo Bo Si Bing in Mandarin, are a classic Chinese dish made from grated daikon (Chinese radish) and dough.
The word Bing means flatbread, and there are many different types of Bing in Chinese cuisine.
Some are filled with ingredients, while others are plain.
Some of the most famous variations include Cong You Bing (scallion pancakes), Jiang Xiang Bing (Savory Sauce Pancakes), Red Bean Pancakes, and Shou Zhua Bing (hand-pulled flatbread).
My Daikon Pancakes
When I was a child, my mom would often make these Daikon pancakes for me. I remember loving them!
It’s funny because, like many kids, I wasn’t fond of Daikon at all—my children are the same way.
But strangely enough, when I turn Daikon into a filling for these pancakes, they eat it happily.
It became a way for me to sneak in a healthy vegetable while still making a dish they would enjoy.
Over the years, I’ve continued to make these pancakes for my family, and they’ve become a beloved recipe.
Key Ingredients and Tips
In traditional recipes, white Daikon is commonly used, but in this version, I’m using green Daikon simply because that’s what I had available. Green Daikon is just as delicious and works wonderfully in this dish.
To prepare the filling, I use a grater to finely shred both the green Daikon and carrot. I then sprinkle 1 teaspoon of salt over the shredded vegetables to help draw out the water, which prevents the pancakes from becoming too soggy when cooked. I do this step in the same way I would for other stuffed recipes, like Pan-Fried Beef Buns.
For seasoning the filling, I stick to the basics: light soy sauce for umami, dark soy sauce for color, a pinch of salt, chicken bouillon (optional) and I also add chili oil for some heat (though this is optional, depending on how much spice you like). Feel free to adjust the seasonings to suit your taste.
Ingredients:
- 300g all-purpose flour
- 3g salt
- 180g warm water (around 50°C)
- Appropriate amount of cooking oil
- 1 green Daikon (about 200g)
- 1 carrot (about 100g)
- 1 stalk of green onion
- 20g of chopped green onion (for fillings)
- 1 piece of ginger
- 1 1/2 tsp salt
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp chicken bouillon (optional)
- 2 tsp chili oil (optional)
- 100g ground meat (pork, beef, or chicken)
Instructions:
Dough Preparation:
- In a large bowl, combine 300g of flour and 3g of salt, then mix well. Gradually pour in 180g of warm water (around 50°C), stirring with chopsticks, until the flour begins to form a rough texture.
- Knead the dough into a smooth, slightly soft ball. Sprinkle a little flour on your work surface to avoid sticking. Knead for 5-8 minutes until the dough is smooth and no longer sticky.
- Divide the dough into six equal portions and roll each into a ball. Brush a thin layer of cooking oil on each dough ball to prevent drying. Cover with plastic wrap and let it rest for 30 minutes.
Filling Preparation:
- Wash the green Daikon and carrot. Grate them into thin strips. Place them into a bowl and sprinkle with 1 1/2 tsp of salt. Mix well and let them sit for 10 minutes.
- After 10 minutes, squeeze out the excess moisture from the Daikon and carrot using your hands or cheesecloth to prevent the filling from being too wet.
- Mince the ginger and chop the green onion into small pieces. Heat a small amount of oil in a pan, then sauté the ginger and green onion until slightly golden.
- Add 100g of ground meat (pork, beef, or chicken) and cook until browned. Season with 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1/2 tsp chicken bouillon (optional). Stir well to combine.
- Turn off the heat and mix the sautéed ginger, green onion, and meat into the bowl with the Daikon and carrot. Add 20g of chopped green onion, along with 2 tsp of chili oil (optional) and stir well. The filling is now ready.
Assembling and Pan-Frying:
- Once the dough has rested, take one piece of dough and flatten it with your hands on a work surface.
- Place a generous amount of the filling in the center of the dough, then fold the dough around the filling, pinching the edges tightly to seal.It doesn’t need to be perfect—feel free to refer to my How to Fold a Bun tutorial video for guidance. Just make sure the filling is fully enclosed to prevent leakage.
- Heat some oil in a flat pan over low heat. Once the oil is hot, place the stuffed dough ball into the pan. Let it cook undisturbed for about 2-3 minutes until the bottom is golden and firm. Then, gently shake the pan and flip the pancake over.
- Continue frying on low heat until both sides are golden brown and the pancake puffs up, indicating it’s fully cooked. This should take about 8-10 minutes in total. Keep an eye on the pancakes to avoid burning.
Frequently Asked Questions
Can I use other types of meat?
Yes! You can substitute the ground meat with other types, such as beef, chicken, or even plant-based options if you prefer.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling and refrigerate it for up to 1-2 days before assembling and cooking the pancakes.
How can I make these pancakes spicier?
If you enjoy spicy food, you can increase the amount of chili oil in the filling, or add some chopped fresh chili when sautéing the ginger and green onion.
Pan-Fried Daikon Pancakes: A Savory Snack or Meal
Ingredients
- 300 g all-purpose flour
- 3 g salt
- 180 g warm water around 50°C
- Appropriate amount of cooking oil
- 1 green Daikon about 200g
- 1 carrot about 100g
- 1 stalk of green onion
- 1 piece of ginger
- 1 1/2 tsp salt
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1/2 tsp chicken bouillon optional
- 2 tsp chili oil optional
- 100 g ground meat pork, beef, or chicken
Instructions
Dough Preparation:
- In a large bowl, combine 300g of flour and 3g of salt, then mix well. Gradually pour in 180g of warm water (around 50°C), stirring with chopsticks, until the flour begins to form a rough texture.
- Knead the dough into a smooth, slightly soft ball. Sprinkle a little flour on your work surface to avoid sticking. Knead for 5-8 minutes until the dough is smooth and no longer sticky.
- Divide the dough into six equal portions and roll each into a ball. Brush a thin layer of cooking oil on each dough ball to prevent drying. Cover with plastic wrap and let it rest for 30 minutes.
Filling Preparation:
- Wash the green Daikon and carrot. Grate them into thin strips. Place them into a bowl and sprinkle with 1 1/2 tsp of salt. Mix well and let them sit for 10 minutes.
- After 10 minutes, squeeze out the excess moisture from the Daikon and carrot using your hands or cheesecloth to prevent the filling from being too wet.
- Mince the ginger and chop the green onion into small pieces. Heat a small amount of oil in a pan, then sauté the ginger and green onion until slightly golden.
- Add 100g of ground meat (pork, beef, or chicken) and cook until browned. Season with 1/2 tsp salt, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, and 1/2 tsp chicken bouillon (optional). Stir well to combine.
- Turn off the heat and mix the sautéed ginger, green onion, and meat into the bowl with the Daikon and carrot. Add 2 tsp of chili oil (optional) and stir well. The filling is now ready.
Assembling and Pan-Frying:
- Once the dough has rested, take one piece of dough and flatten it with your hands on a work surface.
- Place a generous amount of the filling in the center of the dough, then fold the dough around the filling, pinching the edges tightly to seal.It doesn't need to be perfect—feel free to refer to my How to Fold a Bun tutorial video for guidance. Just make sure the filling is fully enclosed to prevent leakage.
- Heat some oil in a flat pan over low heat. Once the oil is hot, place the stuffed dough ball into the pan. Let it cook undisturbed for about 2-3 minutes until the bottom is golden and firm. Then, gently shake the pan and flip the pancake over.
- Continue frying on low heat until both sides are golden brown and the pancake puffs up, indicating it's fully cooked. This should take about 8-10 minutes in total. Keep an eye on the pancakes to avoid burning.
Nutrition
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