These no-knead mini pancakes and dumpling wrapper buns are a delightful addition to any breakfast. Serve them with soy milk and a bowl of warm porridge for a complete and nutritious meal. My kids, who usually avoid vegetables, absolutely love these buns and often compete to get more. They are simple to make and delicious.
Creative Uses for Dumpling Wrappers
I love making dumplings. They are a staple in my kitchen. I like to make them in large batches and freeze them. Whenever I need a quick meal, I can easily prepare some dumplings. However, it’s always a challenge to use up the dumpling wrappers and filling perfectly—sometimes I have extra wrappers, other times extra filling. When I have leftover filling, I often use it to make buns. If I have extra wrappers, I use them to create various delicious dishes, like today’s dumpling wrapper buns.
If you have children like mine who don’t like to eat vegetables, you must try these buns. Believe me, they will ask for more. The trick is to finely grate the vegetables and mix them well with the other ingredients, so they blend seamlessly into the filling. My kids are so busy enjoying the taste that they don’t even realize they’re eating a healthy portion of veggies.
Ingredients:
- 1 cup dried black fungus mushrooms
- 150g zucchini
- 100g carrot
- 1 tsp salt (for zucchini and carrot)
- 1 cup scrambled eggs
- 20g green onions
- 1 tbsp dried shrimp
- 1/2 tsp salt (for filling)
- 1 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/2 tsp chicken bouillon powder
- 1 tsp sesame oil
- Dumpling wrappers
- Oil (for frying)
Instructions:
Prepare the Black Fungus Mushrooms: Soak 1 cup of dried black fungus mushrooms in a bowl with enough water for about 30 minutes. Then shred them.
Prepare the Vegetables: Grate 150g of zucchini and 100g of carrot. I recommend using a grater with the smallest shredding holes to make the shreds as fine as possible; otherwise, they can be difficult to wrap. Mix the grated vegetables with 1 teaspoon of salt and let them sit for 10-15 minutes. Squeeze out the excess water.
Make the Filling: In a bowl, combine the shredded zucchini, carrot, 1 cup of scrambled eggs, and the blanched black fungus mushrooms (blanch for 2-3 minutes). Add 20g of green onions and 1 tablespoon of dried shrimp. Season with 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1/2 teaspoon of oyster sauce, 1/2 teaspoon of chicken bouillon powder, and 1 teaspoon of sesame oil. Mix well with chopsticks. The vegetable filling is now ready.
Prepare the Dumpling Wrappers: Use a rolling pin to flatten the dumpling wrappers. Place a dumpling wrapper on a board and press it with the rolling pin to make it larger.
Fill and Shape the Buns: Place about 1 tablespoon of filling in the center of the dumpling wrapper. Wrap it like a bun, then gently press it flat with both hands. Flattening them makes them cook more evenly. Repeat the process until all the buns are filled and shaped.
Pan-Fry the Buns: Brush oil on a frying pan and place the dumpling wrapper buns in it. Pan-fry over low heat until the surface is golden brown, flipping with chopsticks halfway through.
No-Knead Mini Pancakes and Dumpling Wrapper Buns
Ingredients
- 1 cup dried black fungus mushrooms
- 150 g zucchini
- 100 g carrot
- 1 tsp salt for zucchini and carrot
- 1 cup scrambled eggs
- 20 g green onions
- 1 tbsp dried shrimp
- 1/2 tsp salt for filling
- 1 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/2 tsp chicken bouillon powder
- 1 tsp sesame oil
- Dumpling wrappers
- Oil for frying
Instructions
- Prepare the Black Fungus Mushrooms: Soak 1 cup of dried black fungus mushrooms in a bowl with enough water for about 30 minutes. Then shred them.
- Prepare the Vegetables: Grate 150g of zucchini and 100g of carrot. I recommend using a grater with the smallest shredding holes to make the shreds as fine as possible; otherwise, they can be difficult to wrap. Mix the grated vegetables with 1 teaspoon of salt and let them sit for 10-15 minutes. Squeeze out the excess water.
- Make the Filling: In a bowl, combine the shredded zucchini, carrot, 1 cup of scrambled eggs, and the blanched black fungus mushrooms (blanch for 2-3 minutes). Add 20g of green onions and 1 tablespoon of dried shrimp. Season with 1/2 teaspoon of salt, 1 teaspoon of soy sauce, 1/2 teaspoon of oyster sauce, 1/2 teaspoon of chicken bouillon powder, and 1 teaspoon of sesame oil. Mix well with chopsticks. The vegetable filling is now ready.
- Prepare the Dumpling Wrappers: Use a rolling pin to flatten the dumpling wrappers. Place a dumpling wrapper on a board and press it with the rolling pin to make it larger.
- Fill and Shape the Buns: Place about 1 tablespoon of filling in the center of the dumpling wrapper. Wrap it like a bun, then gently press it flat with both hands. Flattening them makes them cook more evenly. Repeat the process until all the buns are filled and shaped.
- Pan-Fry the Buns: Brush oil on a frying pan and place the dumpling wrapper buns in it. Pan-fry over low heat until the surface is golden brown, flipping with chopsticks halfway through.
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