Corn Flour Pancakes with Sauerkraut and Pork
Hearty northern-style pancakes filled with tangy fermented cabbage and savory pork. The dough uses a mix of corn and wheat flour for a satisfying texture that pairs beautifully with the savory, slightly sour filling.
Story
These rustic pancakes are a beloved comfort food from China's northern regions, where corn flour has long been a dietary staple. The sauerkraut adds a pleasant tang that balances the rich pork filling.
Ingredients
corn flour
1 cup
all-purpose flour
1 cup
cold water
1 cup, plus more as needed
sauerkraut (fermented cabbage)
2 cups, drained and chopped
ground pork
8 oz
pork belly
4 oz, diced
green onion
2 stalks, minced
ginger
1 inch, grated
garlic
2 cloves, minced
vegetable oil
3 tbsp
salt
to taste
soy sauce
1 tbsp
Instructions
1
Make the dough
Combine corn flour and wheat flour in a large bowl. Slowly add cold water while stirring until a shaggy dough forms. Cover and let rest for 15 minutes.
2
Prepare the sauerkraut filling
Take the drained sauerkraut and chop it finely. Squeeze out excess moisture with your hands. Set aside.
3
Cook the pork fat
Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced pork belly and cook until the fat renders and pieces become crispy, about 5 minutes. Remove and discard excess liquid if needed.
4
Build the filling
Add the ground pork to the skillet with the pork belly fat. Cook until no longer pink, breaking it up as it cooks. Add ginger and garlic, stir for 30 seconds until fragrant. Remove from heat and mix in the sauerkraut, green onions, soy sauce, and salt. Let cool slightly.
5
Form and cook the pancakes
Divide dough into 8 equal balls. Flatten each ball into a disc, add a generous spoonful of filling to the center, then fold edges over and seal. Gently flatten into a patty shape. Heat remaining oil in the skillet over medium-low heat. Cook each pancake for 3-4 minutes per side until golden brown and cooked through. Serve warm.
