This crispy pancake recipe uses gyoza wrappers and plenty of spring cabbage. It's easy, delicious, and creates a crispy texture similar to a pizza. It's also budget-friendly and perfect as a snack.
Ingredients
Main Ingredients (2 servings)
- Spring Cabbage 150g
- Mixed Cheese 40g
- Gyoza Wrappers
Seasonings
- [A] Olive Oil 1 tbsp
- [A] Dashi Powder 1 tsp
- [A] Salt 1/4 tsp
- [A] Bonito Flakes (Katsuobushi) 1 pack
- Mayonnaise
- Coarsely Ground Black Pepper
Steps
- Roughly chop 150g of Spring Cabbage into 1-2cm pieces.
- Place the chopped spring cabbage in a heatproof container, cover with plastic wrap, and microwave on 600W for 2 minutes.
- Quickly rinse the microwaved spring cabbage under water, let it cool, and thoroughly squeeze out the moisture. (Key tip: Pre-cooking makes the wrappers crispy without getting soggy and allows you to enjoy the cabbage's texture.)
- In a bowl, combine 1 tbsp Olive Oil, 1 tsp Dashi Powder, 1/4 tsp Salt, and 1 pack Bonito Flakes (Katsuobushi), and mix well.
- Lightly grease a frying pan with olive oil and arrange the gyoza wrappers in a circle, overlapping the edges. Overlap them to fill any gaps.
- Spread mayonnaise evenly over the gyoza wrappers, then spread the squeezed spring cabbage on top.
- Sprinkle 40g of Mixed Cheese all over.
- Cover with a lid and cook over medium heat for 5 minutes. (Key tip: Watch carefully to prevent burning. It's done when the bottom is browned and the base slides easily.)
- Transfer the cooked cabbage to aluminum foil.
- Drizzle mayonnaise over the entire surface and grill or broil until browned. (Key tip: If the edges of the base start to burn, cover them with aluminum foil while cooking.)
- Once browned, transfer to a plate.
- Sprinkle with coarsely ground black pepper if desired, cut into bite-sized pieces, and serve.
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