Name: Zucchini Egg Dumpling Pancakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 zucchini, soaked in 1/2 tablespoon salt; 4 eggs; 2 green onions, finely chopped; 1 green chili, finely chopped; 1 onion, finely chopped; 1/2 teaspoon minced garlic; 1 tablespoon soy sauce; 1/3 teaspoon salt; 50g cellophane noodles; 2 tablespoons potato starch; Light chili powder (to taste); Cooking oil

Directions

1. Step

Cut the zucchini into 5 pieces, then halve each piece and finely chop them. Place the chopped zucchini in a bowl and sprinkle with 1/2 tablespoon salt. Soak for 15 minutes, then drain and set aside.

2. Step

Finely chop the green onion, green chili, and onion.

3. Step

Boil the cellophane noodles in hot water for 6 minutes. Drain the noodles, chop them into small pieces, and place them in a bowl.

4. Step

In a large bowl, combine the zucchini, chopped cellophane noodles, green onion, green chili, and onion. Add 1/2 teaspoon minced garlic, 1 tablespoon soy sauce, 1/3 teaspoon salt, and a pinch of chili powder. Mix well. Add 2 eggs and mix thoroughly until well combined.

5. Step

Crack the remaining 2 eggs into a bowl and whisk well. Heat a 4-quart pan over low heat and add a small amount of cooking oil. Pour half the egg mixture into the pan, followed by half the zucchini mixture. Spread evenly. Cover the pan with a lid and cook for 2–3 minutes. Remove the lid, gently flip the mixture, and cook until golden and fully set. Repeat with the remaining egg and zucchini mixture.