Entree: China – Hubei – 豆皮 ➤ Dòupí (Wuhan-style savory rice-and-bean-sheet pancake stuffed with seasoned pork, mushrooms, and sticky rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 1 hr

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 mung bean sheets (approx. 8 1/2 oz (240 g))
- 1 cup (200 g) glutinous (sticky) rice, rinsed and soaked 1 hour
- 8 oz (225 g) ground pork
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 2 tsp (8 g) sugar
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 1 inch (2.5 cm) piece ginger, minced
- 2 scallions (about 1 1/16 oz (30 g)), thinly sliced
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 1/2 tsp (1 g) white pepper
- Salt to taste
- 2 large eggs (approx. 3 1/2 oz (100 g)), beaten (optional, for a thin crepe layer)
- 2 tbsp (30 ml) vegetable oil for frying

Show original ingredient measurements

- 8 mung bean sheets (approx. 240 g)
- 1 cup (200 g) glutinous (sticky) rice, rinsed and soaked 1 hour
- 8 oz (225 g) ground pork
- 4 oz (115 g) dried shiitake mushrooms, rehydrated and finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) toasted sesame oil
- 3 tbsp (45 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 2 tsp (8 g) sugar
- 2 cloves (approx. 6 g) garlic, minced
- 1 inch (2.5 cm) piece ginger, minced
- 2 scallions (about 30 g), thinly sliced
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 1/2 tsp (1 g) white pepper
- Salt to taste
- 2 large eggs (approx. 100 g), beaten (optional, for a thin crepe layer)
- 2 tbsp (30 ml) vegetable oil for frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Drain the soaked glutinous rice and steam for 25–30 minutes until tender; set aside.
2. In a bowl combine ground pork, chopped shiitakes, garlic, ginger, scallions, soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch slurry; mix until well combined.
3. If using eggs for a thin crepe layer, lightly beat eggs; in a nonstick skillet make 4 very thin omelet crepes (about 6 inches (15 cm)), set aside.
4. Lay one mung bean sheet on a work surface. Place about 1/4 cup (50 g) steamed sticky rice in a line across the sheet, top with 2–3 tbsp (30–45 g) of the pork mixture and an egg crepe if using. Fold or roll the sheet to enclose the filling into a compact parcel. Repeat with remaining sheets.
5. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the doupi parcels seam-side down and fry until golden brown and crisp on all sides, about 3–4 minutes per side; reduce heat if browning too quickly.
6. Cover the skillet and cook gently 4–5 minutes more to ensure filling is cooked through. Adjust salt if needed.
7. Remove from skillet, let rest 2 minutes, slice into portions and serve hot with a dipping sauce of soy, black vinegar, and chili oil if desired.

1. Drain the soaked glutinous rice and steam for 25–30 minutes until tender; set aside.
2. In a bowl combine ground pork, chopped shiitakes, garlic, ginger, scallions, soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch slurry; mix until well combined.
3. If using eggs for a thin crepe layer, lightly beat eggs; in a nonstick skillet make 4 very thin omelet crepes (about 6 inches/15 cm), set aside.
4. Lay one mung bean sheet on a work surface. Place about 1/4 cup (50 g) steamed sticky rice in a line across the sheet, top with 2–3 tbsp (30–45 g) of the pork mixture and an egg crepe if using. Fold or roll the sheet to enclose the filling into a compact parcel. Repeat with remaining sheets.
5. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the doupi parcels seam-side down and fry until golden brown and crisp on all sides, about 3–4 minutes per side; reduce heat if browning too quickly.
6. Cover the skillet and cook gently 4–5 minutes more to ensure filling is cooked through. Adjust salt if needed.
7. Remove from skillet, let rest 2 minutes, slice into portions and serve hot with a dipping sauce of soy, black vinegar, and chili oil if desired.