Pancake Pouches with Julienne Filling "Dragon’s Treasure"
Beautiful spinach pancakes filled with creamy chicken and mushroom julienne, tied like treasure pouches.
Updated : 28 July, 2025
Easy
About 20 min.
Ingredients
Pancakes
450 milliliters
Water
230 grams
Wheat flour
150 grams
Spinach
50 milliliters
Lemon juice
2 tablespoon
Vegetable oil
1 tablespoon
Sugar
0.5 teaspoon
Baking soda
0.5 teaspoon
Salt
Filling
400 grams
Chicken fillet
300 grams
Champignon
250 grams
Sour cream
80 grams
Hard cheese
2 tablespoon
Vegetable oil
0.5 teaspoon
Khmeli-suneli
to taste
Ground black pepper
to taste
Salt
Decorating
20 grams
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Be prepared that the amount of flour may vary from the recipe. Focus not on quantity, but on the desired batter consistency.
Preparation
Step 1
First, prepare the green pancakes with spinach. You can use another recipe - for example, without lemon juice, and using eggs and milk instead of water.
Step 2
Place the frozen spinach in a bowl, pour in lemon juice and boiling water. Lemon juice enhances the color. Let it sit for 3-5 minutes to thaw. Blend until smooth. Optionally, strain through a sieve to remove fibrous bits.
Step 3
Add sugar, salt, baking soda and whisk to combine.
Step 4
Add sifted flour. Stir until smooth. Remember, you may need more or less flour.
Step 5
Pour in vegetable oil and mix again. Let the batter rest for 10 minutes, then stir again. If the batter thickens too much as it cools, dilute with 1-2 tbsp water as needed.
Step 6
Heat a 9-inch (23-24 cm) pan with some oil. Pour a ladle of batter, swirl to coat the surface, and cook for 1-2 minutes per side. Make all pancakes the same way.
Step 7
Now make the julienne. You can also use any salad filling you like.
Step 8
Rinse and finely dice the chicken breast.
Step 9
Rinse, dry, and finely chop the mushrooms.
Step 10
Grate the cheese coarsely.
Step 11
Heat some oil in a pan. Add the chicken and fry, stirring, until lightly golden.
Step 12
Add the mushrooms and cook until excess moisture evaporates. Reduce heat to low.
Step 13
Add sour cream and spices. Simmer for 3-5 minutes.
Step 14
Finally, add the grated cheese and mix. Remove from heat.
Step 15
Place 1-2 tbsp of julienne in the center of each pancake. Gather the edges to form a pouch and tie with green onion or cheese string. Serve and enjoy!