Chinese Turnip Pancakes

Photo of Chinese Turnip Pancakes
Prep time: 30 minutes
Cooking time: 45 minutes
Makes: 12 pancakes
Nutrition Facts: View Label(s)


1 cup
1⁄2 teaspoon
black pepper
2 cloves
garlic, minced
1 Tablespoon
low sodium soy sauce
3⁄4 cup
2 cups
turnip, grated
1 cup
carrot, grated
1⁄2 cup
green onion, thinly sliced
2 Tablespoons
oil (for cooking)
2 Tablespoons
low sodium soy sauce
2 Tablespoons
rice vinegar
2 teaspoons
brown sugar
2 Tablespoons
green onion, thinly sliced


  1. In a large bowl, mix flour, pepper, egg, garlic, soy sauce, and water in a bowl until smooth.
  2. Stir in the grated turnip, carrot and green onion.
  3. Heat half of oil in a large skillet over medium heat (350 degrees F in an electric skillet). Pour about 1/4 cup of batter for each pancake into skillet. Flatten with a fork into a 3-inch circle.
  4. Cook until edges look dry and bottom is golden, about 3-4 minutes. Turn once. Cook until bottom is golden and crispy. Repeat with the remaining batter adding remaining oil as needed. Pancakes will be moist in the center.
  5. Combine dipping sauce ingredients in a small bowl. Serve with warm pancakes.
  6. Refrigerate leftovers within 2 hours.
Last updated: 05/22/17

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