Chinese Style Savoury Stuffed Pancakes (Printable Version)

Golden pancakes stuffed with savory eggs, vegetables and seasoned meat, inspired by Chinese street food traditions.

# 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 more for frying

→ Savory Filling

07 - 200 g (7 oz) 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 fresh 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)

# How to Make It:

01 - Whisk together flour, eggs, water, salt, baking powder, and 1 tablespoon oil until completely smooth. Let batter rest for 10 minutes to allow proper hydration.
02 - Heat a non-stick skillet over medium heat with a splash of oil. Add ground pork or chicken, ginger, and soy sauce. Cook while breaking up meat until no longer pink, about 3 to 4 minutes.
03 - Stir in grated carrot and shredded napa cabbage. Cook for another 2 to 3 minutes until vegetables begin to soften. Mix in sesame oil, scallions, and black pepper. Transfer filling to a bowl and set aside.
04 - Wipe skillet clean and return to medium heat with a light coating of oil. Pour one-quarter of batter into pan, swirling quickly to create a thin, even layer approximately 7 to 8 inches in diameter.
05 - When bubbles form and edges appear set, about 2 minutes, spread one-quarter of cooked filling and drizzle some beaten egg over half the pancake. Fold empty half over filling and press gently. Cook 2 minutes per side until golden brown and cooked through.
06 - Repeat process with remaining batter, filling, and beaten eggs to create 4 stuffed pancakes total. Adjust heat as needed to prevent burning.
07 - Combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl. Stir until well blended.
08 - Cut pancakes into halves or quarters while hot. Arrange on serving plates with dipping sauce on the side for immediate consumption.

# Expert Advice:

01 -
  • The combination of fluffy pancake and savory filling hits every comfort zone
  • You get restaurant quality flavors in 45 minutes with pantry staples
  • Fold them up for eating on the go or sit down with a knife and fork
02 -
  • The batter must rest or your pancakes will be tough and rubbery
  • Work quickly when swirling, the batter starts setting immediately on hot pan
  • Don't overfill or the pancake will tear when you fold it over
03 -
  • Keep finished pancakes warm in a 200°F oven while you cook the rest
  • Prep all ingredients before you start cooking, the process moves fast
  • Make extra sauce, you'll want to drizzle it over everything

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