Chinese-Style Savoury Stuffed Breakfast Pancakes

 

Here’s a Chinese-style savory stuffed breakfast pancake recipe, inspired by jianbing and Shou Zhua Bing, with a crispy outside and a flavorful, hearty filling.

Ingredients:

For the Pancake Dough:

• 2 cups all-purpose flour
• ¾ cup warm water
• ½ teaspoon salt
• 1 tablespoon vegetable oil

For the Filling:

• ½ lb (225g) ground pork or chicken (or tofu for a vegetarian version)
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon five-spice powder (optional)
• 1 egg (for each pancake, if adding eggs)
• ½ cup shredded cabbage or carrots (optional)

For Cooking & Dipping:

• 2 tablespoons oil (for frying)
• Hoisin sauce, soy sauce, or chili sauce for dipping

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Instructions:

1. Make the Dough:

1. In a bowl, mix flour and salt.
2. Gradually add warm water while stirring, then knead into a smooth dough.
3. Cover and let it rest for 30 minutes.

2. Prepare the Filling:

1. Mix ground meat (or tofu) with soy sauce, sesame oil, five-spice powder, and green onions.
2. Stir until well combined.

3. Roll & Stuff the Pancakes:

1. Divide dough into small balls (about golf ball size).
2. Roll each ball into a thin circle (~6 inches).
3. Place a spoonful of filling in the center, fold edges over, and press gently to seal.
4. Flatten slightly to form a stuffed pancake.

4. Cook the Pancakes:

1. Heat 1 tablespoon oil in a pan over medium heat.
2. If adding eggs, crack one into the pan and spread it out slightly.
3. Place a pancake on top, press lightly, and let it cook for 2-3 minutes until golden brown.
4. Flip and cook for another 2-3 minutes until crispy.
5. Repeat with the remaining pancakes.

5. Serve & Enjoy:

• Slice into quarters and serve hot with hoisin, soy sauce, or chili sauce.

Would you like a different filling variation, like a vegetarian version with mushrooms?