Ramen Scallion Pancakes and Rice Dumplings

This one sounds like a lot of work… But it’s worth it.

Firstly the Ramen


  • Kale Chopped fine
  • Cabbage chopped fine
  • Basil leaves chopped fine
  • Carrots grated or cut into matchsticks
  • Baby Spinach
  • Vegetable stock
  • Sesame seeds fried in low oil
  • Soy Sauce
  • Chines Five Spice
  • Wasabi
  • Vermicelli Noodles

Start by frying the sesame seeds in oil, then the Chinese Five Spices. Add the hard leaves first and then they soft ingredients, so they do not overcook and lose flavor. Add the vegetable stock and wasabi mixed into soy sauce. Close the lid and let it cook.

Only when your sides are ready to serve do you add the Vermicelli, they hardly need any cooking time and you do not want to over do them.

Second the Rice dumplings.


  • Rice
  • Rice Flour

Mix together, as much as you think you will need for as much as you want. Work until doughy, then you roll a ball. Separate into smaller pieces, roll out to the desired width, and cut into desired shapes.

Fry in a low oil pan, add salt and pepper as is desired.

Thirdly the Scallion Pancakes.


Roll out the dough, once it has completed rising. Place butter and scallion over the flattened dough. Roll it up neatly, and roll again, the ends together to make a ball. Then press flat, and roll out again, forming squares. Repeat for the desired size. Fry in a low oil pan and serve warm.

We loved these, I have been craving them for days. I think they will go excellently with a sweet-n-sour dip sauce.

Serve with the Ramen, dish a bunch of the dumplings over the soup, and enjoy.

This is a filling and hearty meal. Takes a bit of time and focus, but then again all the good stuff does.

Happy cooking Dollas.

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