Chinese-Style Savoury Stuffed Breakfast Pancakes are crispy on the outside, soft inside, and packed with a flavorful filling. They’re inspired by popular street breakfasts found throughout China.
Ingredients
For the Dough
- 2 cups (250 g) all-purpose flour
- ¾ cup (180 ml) warm water
- ½ tsp salt
For the Filling
- 1 cup finely chopped napa cabbage or regular cabbage
- 2 scallions, finely sliced
- ½ cup cooked ground chicken, pork, or mushrooms
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp grated ginger
- Pinch of white pepper
For Cooking
- 2–3 tbsp vegetable oil
Instructions
1. Make the Dough
- Mix flour and salt.
- Gradually add warm water and stir until a shaggy dough forms.
- Knead for 5–8 minutes until smooth.
- Cover and rest for 30 minutes.
2. Prepare the Filling
- Combine cabbage, scallions, meat (or mushrooms), soy sauce, sesame oil, ginger, and white pepper.
- Mix thoroughly.
3. Assemble
- Divide dough into 4 equal pieces.
- Roll each piece into a circle.
- Place filling in the center.
- Gather the edges and pinch closed.
- Gently flatten into a thick pancake.
4. Cook
- Heat oil in a skillet over medium heat.
- Cook pancakes for 4–5 minutes per side until golden brown and crisp.
- Lower heat if needed to ensure the filling cooks through.
Dipping Sauce
Mix:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- Optional chili oil to taste
Tips
- For a vegetarian version, use mushrooms, tofu, or finely chopped vegetables.
- Let the dough rest fully; it makes rolling much easier.
- Serve hot for the best crispy texture.
These pancakes are similar to Chinese street-food stuffed flatbreads and pair wonderfully with hot tea or soy milk for breakfast. 🍽️
