sIf I had to choose between street food or fine dining, I would choose street food, hands down. Although food carts or tiny hole in the wall eateries may not have the cleanest kitchen or any seating areas, I love the authenticity of the food. Usually, the carts specialize in one dish so you know that it will be phenomenal. There is one specific food cart in Taiwan that I would love to try, but since I’m halfway across the world, I’m going to have to make it myself. This is the first time I’ve heard of Taiwanese radish and egg pancakes, but after seeing pictures of the food, I couldn’t stop thinking about them! The gentleman who sells them in Taiwan is known for this street food and can be found selling them at a school. Kids line up for these fresh pancakes whenever he is around and I can see why. After preparing these myself, I can only imagine how delicious the original radish and egg pancakes are.
Taiwanese radish and egg pancake
3 hrTotal Time
Yields 6 pancakes
750g white radish
1 tablespoon salt
3 green onions, whites separated from the green tops, chopped
1 tsp sesame oil
1 tsp vegetable oil
1 tsp white pepper
1 tsp salt
500g all-purpose flour
100g boiling water
300g cold water
1 tsp salt
1 tsp white sugar
1 tsp vegetable oil
Sweet and spicy sauce
4 tablespoons sweet chili sauce
1 tbsp miso
2 tablespoons white sugar
1 tsp salt
1 tablespoon rice flour
6 eggs, sunny side up
Finely grate the radish. Season with salt and let sit in a large bowl for 2 hours.
Meanwhile, prepare the dough. Mix together the flour, salt, and sugar in a large bowl. Gradually add the hot water, stirring continuously. Add the cold water and vegetable oil. Mix until dough forms. Knead the dough for 3-4 minutes or until smooth. Lightly grease a bowl with vegetable oil and transfer dough to the bowl. Cover and let rest for 2 hours or up to overnight.
Return to the radish. Place the radish in a cheesecloth and squeeze out excess water.
Heat 1 tsp sesame oil and 1 tsp vegetable oil in a saute pan over medium heat. Add the chopped white stems of the green onions; saute until softened, about 2 minutes. Add the grated radish and cook until softened, about 5 minutes. Add the chopped green onion. Season with white pepper and salt. Remove from heat and transfer radish stuffing to a bowl. Let cool.
Prepare the sauce. Whisk together the sweet chili sauce - salt. Pour into a medium sauce pot and heat over medium heat until the mixture begins to boil. Whisk together the rice flour with the water and pour into the sauce. Bring the sauce to a simmer. Remove from heat and keep warm.
Divide the dough into 6 equal portions, rolling out each into a 6-inch circle. Place the cooled radish filling in the center. Gather up the edges and seal closed. Roll out the stuffed dough into a 6-inch circle. Repeat with remaining portions.
Heat enough oil in a saute pan to come up 1/4 inch. Add the pancakes and cook until golden brown, about 3 minutes. Flip and cook the other side until golden brown, about 2 minutes. Remove from heat and repeat with remaining pancakes.
Serve pancakes with sunny side up eggs and sauce brushed on top.
These Taiwanese radish and egg pancakes take some time to make, but it’s actually quite easy to prepare. The dough itself only consists of flour, water, salt, sugar, and oil, making it easy to make. Just mix until a dough forms and let it rest.
While the dough is resting, prepare the filling. You want the filling to cool before stuffing the pancakes. You can choose to make the radish the day before and chill overnight.
To make even portions, use a scale to portion out the dough.
You will need to dust your work counter and rolling pin with flour to prevent the dough from sticking. Roll out each portion, stuff with the radish and seal close.
When pan-frying the pancakes, use enough oil to evenly cook the pancake.
Top the pancakes with a sunny side up egg and sweet chili sauce for a complete snack. I loved this pancake! The pancake itself has a chew factor with a slightly sweet radish filling. The best part? The sweet chili sauce. It’s sweet, a little spicy and perfectly balances the pancake. These radish and egg pancakes are incredibly filling and definitely hits the spot! Now if only I can try the real thing in Taiwan…
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