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Dumpling okonomiyaki

Katrina Meynink
Katrina Meynink

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Share-friendly dumpling okonomiyaki.
Share-friendly dumpling okonomiyaki.Katrina Meynink

The love child of two of the world's ultimate comfort foods, this giant savoury pancake makes for a superbly convenient midweek dinner. Bonus: the 'hide the vegetables' holy grail when kids grace your dinner table.

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Ingredients

  • 450g quality store-bought dumplings (fresh or frozen)

Batter

  • 2 cups plain flour

  • 1 tsp baking powder

  • ½ cup cornflour

  • 1½ cups chicken stock

  • 2 eggs

  • ½ head Chinese cabbage, finely shredded

  • 2 tbsp pickled ginger

  • ½ red onion, chopped

  • ¼ cup grated cheddar

Sauce

  • 9 tbsp tomato sauce

  • 3 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 2 tbsp Kewpie mayo

To serve

  • furikake seasoning (optional)

  • chopped coriander (optional)

Method

  1. Combine the batter ingredients in a large bowl and rest for 20 minutes.

    Meanwhile, combine the sauce ingredients in a bowl and cook the dumplings according to packet instructions.

    Lightly oil a large non-stick frying pan, add the cooked dumplings and fry for 1 to 2 minutes or until the bases take on a golden colour. Scoop the batter mixture over the dumplings.

    Fry on low-medium heat for about 15 minutes until the bottom is browned, moulding the batter around the edges to create a circle.

    Flip the okonomiyaki over, press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 to 10 minutes until the thick pancake is cooked through, then transfer to a serving plate.

    Drizzle the sauce over the pancake, scatter with furikake and coriander (if using) and serve.

    More cheat's dumpling dinners

    Chef's step-by-step guide to making okonomiyaki

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.smh.com.au/goodfood/recipes/dumpling-okonomiyaki-20200529-h1oe26.html