Chinese-Style Savoury Stuffed Breakfast Pancakes

Here’s a recipe for Chinese-Style Savoury Stuffed Breakfast Pancakes! These delicious pancakes are a savory version of the classic Chinese street food, filled with flavorful ingredients, and perfect for breakfast or a snack. The pancake itself is crispy on the outside while the filling is warm, savory, and packed with flavor. Think of them as a Chinese version of stuffed flatbreads, ideal for those who love a hearty, savory breakfast.

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Chinese-Style Savoury Stuffed Breakfast Pancakes

Makes about 4 pancakes

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Ingredients:

For the Dough:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 tablespoon vegetable oil (or sesame oil for extra flavor)
• 1/2 teaspoon baking powder (optional for fluffier pancakes)

For the Filling:

• 1/2 cup scallions (green onions), finely chopped
• 1/2 cup ground pork (optional: can use ground beef or chicken)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1/2 tablespoon rice vinegar or Chinese cooking wine
• 1/4 teaspoon five-spice powder (optional, for added flavor)
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• Sesame seeds (optional, for sprinkling on top)

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Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the flour and salt.
2. Gradually add warm water, stirring as you go, until a dough starts to form. You may not need the full 1/2 cup, so add water slowly.
3. Once the dough comes together, knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a tiny bit more water.
4. Cover the dough with a damp cloth or plastic wrap and let it rest for about 30 minutes.

Step 2: Prepare the Filling

1. While the dough rests, prepare the filling. In a small bowl, combine the scallions, ground pork, soy sauce, sesame oil, rice vinegar or Chinese cooking wine, five-spice powder (if using), and garlic powder.
2. Mix thoroughly to combine. Season with a pinch of salt and pepper to taste. Set aside.

Step 3: Roll Out the Dough

1. Once the dough has rested, divide it into 4 equal portions.
2. Roll out each portion into a thin circle (about 6 inches in diameter). You can use a rolling pin or your hands to flatten the dough.

Step 4: Assemble the Pancakes

1. Take one of the dough circles and spoon a generous portion of the filling into the center. Be careful not to overfill.
2. Fold the edges of the dough circle over the filling, creating a dumpling-like shape, and pinch the edges together to seal it. You want the filling to be fully enclosed.
3. Gently flatten the filled dough ball with your hands into a disk or pancake shape.
4. Repeat the process for the remaining dough and filling portions.

Step 5: Cook the Pancakes

1. Heat vegetable oil or sesame oil in a large skillet or non-stick pan over medium heat.
2. Place the stuffed pancakes into the skillet and cook for about 3-4 minutes on each side, until golden brown and crispy. You may need to press down lightly on the pancakes with a spatula to ensure an even cook.
3. Once the pancakes are crispy and golden on both sides, transfer them to a plate lined with paper towels to absorb any excess oil.

Step 6: Serve

1. Serve the pancakes hot, sprinkled with a few sesame seeds if desired, and with a side of soy sauce for dipping.

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Notes:

1. Alternative Fillings:

• You can customize the filling to your preference. For example:
  • Tofu: Use mashed firm tofu with the same seasonings for a vegetarian option.
  • Vegetables: Sautéed mushrooms, cabbage, or spinach make great fillings.
  • Shrimp: For a seafood option, finely chopped shrimp works wonderfully.

2. Dough Tips:

• If you prefer a flakier texture, you can substitute half the oil with lard or use a method where you roll the dough out with oil (similar to making parathas). This will give you a more layered effect once cooked.
• Resting the dough is key, as it allows the gluten to relax and makes the dough easier to roll out.

3. Cooking Variations:

• If you prefer less oil, you can also grill the pancakes in a dry non-stick skillet or bake them in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through for even crispiness.

4. Make-Ahead:

• The dough can be made ahead of time and stored in the fridge for up to 24 hours. If you have leftover pancakes, they can be stored in an airtight container for up to 2 days at room temperature, or frozen for longer storage. To reheat, warm in a pan over medium heat for a few minutes until crispy again.

5. Serving Suggestions:

• These pancakes are delicious on their own or served with a side of pickled vegetables, cucumber salad, or hot chili sauce for some extra kick.
• You can also serve them alongside a bowl of miso soup or a fresh green salad for a complete meal.

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Conclusion:

These Chinese-Style Savoury Stuffed Breakfast Pancakes are a perfect way to enjoy a savory, crispy, and satisfying breakfast or snack. Filled with flavorful ground meat, scallions, and aromatic seasonings, these pancakes are guaranteed to be a hit with anyone who loves Chinese-style savory pastries. They’re simple to make, customizable, and absolutely delicious! Whether you’re enjoying them for breakfast or as a tasty treat, these pancakes are bound to impress!