Description
Master the art of crispy Chinese meat-stuffed pancakes with this detailed, easy-to-follow recipe. Enjoy golden, flaky layers around a savory, juicy filling.
Ingredients
- For the Dough:
- 2 cups (240g) All-Purpose Flour
- ¾ cup + 2 tablespoons (180ml) hot water (not boiling)
- 1 tablespoon neutral oil (e.g., vegetable, canola)
- For the Filling:
- 1 lb (450g) ground pork (or substitute)
- 2 tablespoons minced fresh ginger
- 3 cloves garlic, minced
- 3 green onions, finely chopped (white and green parts)
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- ½ teaspoon white pepper
- For Frying:
- ¼ cup neutral oil, or as needed
Instructions
- Prepare the Dough: In a large bowl, combine flour. Gradually add hot water, stirring until shaggy clumps form. Add oil, then knead on a floured surface for 5-7 minutes until smooth. Cover and rest for 30 minutes to 2 hours.
- Make the Filling: In a bowl, combine ground pork, ginger, garlic, green onions, soy sauce, sesame oil, Shaoxing wine, cornstarch, and white pepper. Mix thoroughly until well combined. Refrigerate.
- Assemble Pancakes: Divide dough into 8 portions. Roll each into a thin 6×8-inch rectangle. Spread 2-3 tablespoons of filling over two-thirds of the dough, leaving one short end clean. Brush clean edge with water. Roll tightly into a log, then coil into a spiral. Flatten and roll into a 5-6 inch disc. Repeat with remaining dough and filling.
- Pan-Fry: Heat 1-2 tablespoons oil in a large non-stick pan over medium heat. Cook pancakes (2-3 at a time) for 4-5 minutes per side, until golden brown, crispy, and the internal temperature of the filling reaches 160°F (71°C). Drain on a wire rack. Serve hot.
- Prep Time: 45 mins
- Cook Time: 25 mins