Shop Products
Fruits
Vegetables
Meats and Tofu
Seafood
Pantry
Quick & Easy Meals
Noodles, Rice, Grains
Snacks & Sweets
Beverages
Home & Kitchen
Gifts & Merch
Our Lists
New Arrivals
Umamicart Bestsellers
Friends of Umamicart
Bundles
Promos
25% Off Bestsellers
20% Off Bundles
Weekly Deals (Up to 50% OFF!)
Buy More & Save
Subscriptions
Snack Box
Pantry Box
Recipes
All recipes
Banana Leaf Grilled Fish
Cabi Oyakdon
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
Level up your scallion pancakes with this version that is stuffed full of umami goodness. Each flaky pancake is filled with shiitake mushrooms, green cabbage, scallions, and of course, the Smoked Salmon with Fly By Jing Sichuan Chili Crisp for maximum flavor! A crowd-pleasing recipe created by Fishwife and Francesca Hodges @fearthefeast .
Learn to make it
$64.69
Step by step
For 2 servings
For the dough
For the filling and frying
Rehydrate shiitake mushrooms, if using dried. Pour boiling water over the mushrooms and let soak until even the stems are no longer dry for around 20-30 minutes, while the dough is being prepared.
For the dough: In a medium sized bowl mix together flour, salt, and water by hand until a shaggy mass is formed.
Turn mass onto a flat surface, like a cutting board, and knead until smooth.
Place smoothed dough into a bowl, greased with a teaspoon of neutral oil. Let rest covered with a kitchen towel in a warm area for an hour, or until the dough does not spring back when prodded with a finger.
For the filling: Chop cabbage, scallions, garlic, and Chinese water chestnuts into bite size pieces and set aside.
Heat a frying pan over medium heat, and add in about two teaspoons of neutral oil.
Open up the tin of Fishwife Smoked Salmon with FlyByJing Sichuan Chili Crisp, and mix into the filling.
Add the filling into pan, stirring constantly.
Cook until the cabbage is soft, and the mixture has decreased. Take the pan off of the heat to cool.
When the dough has risen until almost double its original size, punch down the dough and turn out onto a floured surface. Knead until smooth again.
Cut dough into four equal pieces. Roll out each dough ball into a 12’’ x 7’’ rectangle.
Spoon two tablespoons of cooled filling onto top third of the dough, and spread evenly, leave an inch border from edge.
Roll up dough lengthwise into a coiled log, and seal open seams by pinching the dough together.
From top to bottom, roll the log again, into another spiraled, shorter log. With the bottom of your palm, press the dough spiral-side down– being gentle here as to not split the pancake. A few leakages of filling here and there won’t hurt!
Press pancakes into a shallow bowl of sesame seeds, using water or sesame oil to adhere the seeds.
Heat a clean frying pan over medium heat with two tablespoons of neutral oil.
Add in the pancakes, non-sesame seed side down. Cook until golden brown, then flip and turn the heat to low.
Add in two teaspoons of water. Cover steam pancakes. Remove lid after 10 minutes, and turn up the heat to medium to crisp sides on the pancakes.
Take the pancakes out when the sides are not sticky to the touch, and serve with scallions and FlyByJing Sichuan Chili Crisp.
Cabi Oyakodon
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Roast Duck
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings