Chinese Savoury Stuffed Pancakes (Printable Version)
Golden pancakes filled with savory meat, eggs, and vegetables for a satisfying Chinese-inspired breakfast
# What You Need:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 large eggs
03 - 3/4 cup water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon vegetable oil, plus extra for frying
→ Savory Filling
07 - 7 ounces ground pork or chicken
08 - 2 tablespoons soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon finely chopped scallions
11 - 1/2 teaspoon grated ginger
12 - 1 small carrot, grated
13 - 1/2 cup finely shredded napa cabbage
14 - 2 large eggs, beaten
15 - Freshly ground black pepper
→ Dipping Sauce
16 - 2 tablespoons soy sauce
17 - 1 teaspoon rice vinegar
18 - 1/2 teaspoon sesame oil
19 - 1/2 teaspoon chili flakes
# Directions:
01 - Whisk together flour, eggs, water, salt, baking powder, and 1 tablespoon oil until smooth. Let rest for 10 minutes.
02 - Heat skillet over medium with oil. Add ground pork or chicken, ginger, and soy sauce. Cook, breaking up meat, until no longer pink, 3–4 minutes.
03 - Add grated carrot and napa cabbage. Stir-fry 2–3 minutes until softened. Stir in sesame oil, scallions, and pepper. Set aside.
04 - Wipe pan, lightly oil, and return to medium heat. Pour one-quarter batter, swirling to coat bottom into 7–8 inch circle.
05 - When bubbles form and edges set, about 2 minutes, spread one-quarter filling and drizzle beaten egg over half. Fold over, press gently, and cook 2 minutes per side until golden.
06 - Repeat with remaining batter and filling to make 4 stuffed pancakes.
07 - Combine soy sauce, rice vinegar, sesame oil, and chili flakes in small bowl.
08 - Serve pancakes hot, cut into halves or quarters, with dipping sauce alongside.
# Expert Tips:
01 -
- The contrast between pillowy pancake and savory, aromatic filling hits every comfort zone
- You get all the satisfaction of street food at home, no travel required
02 -
- Your batter must rest for at least 10 minutes or the pancakes will be rubbery instead of tender
- Work quickly when swirling the batter, because it starts setting the moment it hits the pan
03 -
- Preheat your pan properly, because cold oil equals sticky pancakes every time
- Keep the heat at medium, because high heat burns the outside before the inside cooks through