Rice Dumpling Vegetable Egg Pancake
A creative way to use leftover rice dumplings, transformed into a savory pancake packed with fresh vegetables and crispy edges.
Story
This recipe gives leftover rice dumplings a delicious second life. The sticky dumpling pieces hold the egg batter together beautifully, creating crispy pockets alongside tender vegetables.
Ingredients
cooked rice dumplings (zongzi)
2 medium or 200g
eggs
3 large
cucumber
1 small, julienned
carrot
1 small, julienned
garlic chives
3 stalks, finely chopped
sweet potato starch (fen si)
3 tablespoons
water
1/4 cup
vegetable oil
3 tablespoons
salt
1/2 teaspoon
chicken powder (optional)
1/4 teaspoon
Instructions
1
Prep the vegetables and dumplings
Use a julienne peeler or grater to cut cucumber and carrot into thin matchsticks. Snip the garlic chives into small pieces. Pull the leaves off the rice dumplings and cut the sticky rice into 1-inch cubes.
2
Make the batter
Put sweet potato starch in a bowl and gradually add water, stirring until you have a smooth, thick paste (it should coat a spoon). Crack in the eggs and beat until combined. Add the vegetable julienne, chives, salt, and chicken powder if using. Mix everything together until well coated.
3
Form and cook the pancakes
Heat a non-stick pan over medium heat with 1 tablespoon of oil. Drop about 1/4 cup of the batter per pancake, pressing gently to flatten. Cook for 3-4 minutes until the bottom is golden and crispy, then flip and cook another 3 minutes. Add more oil if needed for the second side. Repeat with remaining batter.
