Directions

To Prep

1. For the dough, add the yeast into the warm water set it side for 5 mins, then add the flour and salt into the yeast water, knead into dough, then cover with the plastic wrap, let it proof for 30 mins.
2. In the mean while, put the cabbage into a blow, add ½ tsp of salt and mix, let it set aside for 15 mins, and then squeeze out the cabbage water.
3. Grate the carrot then squeeze out the juice.
4. Combine all the filling ingredients together and mix well, and then divide into 4 portions.
5. When the dough is finished proofing, divide into 4 portions, then round it into a ball, then flatten it thin, and then put the filling into the thin dough, wrap it up, and then use the rolling pin lightly roll it about 3-4 cm thick.

To Cook

1. When all the pancakes are done, heat the pan on medium, put 4 tbsp of oil into the pan, fry the vegetable pancake both side until golden brown and crispy on the outside.