Chinese Savoury Stuffed Pancakes (Printable)
Golden pancakes stuffed with savory meat and vegetables for a satisfying breakfast.
# What You'll 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
→ Filling
07 - 200 g 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 to taste
→ Dipping Sauce
16 - 2 tablespoons soy sauce
17 - 1 teaspoon rice vinegar
18 - 1/2 teaspoon sesame oil
19 - 1/2 teaspoon chili flakes optional
# Step-by-step:
01 - Whisk together flour, eggs, water, salt, baking powder and 1 tablespoon oil until smooth. Let rest for 10 minutes to allow proper hydration.
02 - Heat non-stick skillet over medium heat with oil. Add ground pork or chicken, ginger and soy sauce. Cook breaking up meat until no longer pink, about 3-4 minutes.
03 - Add grated carrot and napa cabbage to skillet. Stir-fry 2-3 minutes until vegetables soften. Mix in sesame oil, scallions and black pepper. Remove from heat and set aside.
04 - Wipe pan clean and return to medium heat with light oil coating. Pour one quarter of batter, swirling to coat bottom into thin 7-8 inch pancake.
05 - When bubbles form and edges set, about 2 minutes, spread one quarter of filling and drizzle beaten egg on half the pancake. Fold over covering filling, press gently and cook 2 minutes per side until golden.
06 - Continue with remaining batter and filling to create 4 stuffed pancakes total.
07 - Combine soy sauce, rice vinegar, sesame oil and chili flakes in small bowl. Mix well until incorporated.
08 - Slice pancakes into halves or quarters and serve hot with dipping sauce on the side.
# Expert Advice:
01 -
- The texture contrast between crisp folded edges and tender steamy filling is absolutely addictive
- These pancakes travel beautifully and actually taste better the next day
02 -
- The batter must rest or your pancakes will be tough and rubbery
- Work quickly when spreading the filling or the egg will overcook before folding
03 -
- Use a well seasoned cast iron skillet for the crispest edges
- Mix a tiny splash of rice vinegar into the dipping sauce for brightness