Dumpling okonomiyaki

Share-friendly dumpling okonomiyaki.
Share-friendly dumpling okonomiyaki. Photo: Katrina Meynink

The love child of two of the world's ultimate comfort foods, this giant savoury pancake makes for a superbly convenient midweek dinner. Bonus: the 'hide the vegetables' holy grail when kids grace your dinner table.


450g quality store-bought dumplings (fresh or frozen)


2 cups plain flour

1 tsp baking powder

½ cup cornflour

1½ cups chicken stock

2 eggs

½ head Chinese cabbage, finely shredded

2 tbsp pickled ginger

½ red onion, chopped

¼ cup grated cheddar


9 tbsp tomato sauce

3 tbsp Worcestershire sauce

1 tbsp soy sauce

2 tbsp Kewpie mayo

To serve

furikake seasoning (optional)

chopped coriander (optional)


Combine the batter ingredients in a large bowl and rest for 20 minutes.

Meanwhile, combine the sauce ingredients in a bowl and cook the dumplings according to packet instructions.

Lightly oil a large non-stick frying pan, add the cooked dumplings and fry for 1 to 2 minutes or until the bases take on a golden colour. Scoop the batter mixture over the dumplings.

Fry on low-medium heat for about 15 minutes until the bottom is browned, moulding the batter around the edges to create a circle.

Flip the okonomiyaki over, press it down firmly and poke a few holes in the top of the pancake to allow steam to escape. Fry for a further 5 to 10 minutes until the thick pancake is cooked through, then transfer to a serving plate.

Drizzle the sauce over the pancake, scatter with furikake and coriander (if using) and serve.

More cheat's dumpling dinners

Chef's step-by-step guide to making okonomiyaki