Description
Master the art of crispy Chinese meat-stuffed pancakes with this detailed recipe. Enjoy a delightful crunch and savory filling, perfect for a satisfying meal.
Ingredients
Scale
- For the Dough:
- 2 cups all-purpose flour
- ¾ cup + 2 tbsp hot water (about 180°F/82°C)
- 1 tbsp vegetable oil
- For the Filling:
- 1 lb ground pork (or chicken/turkey)
- 4 green onions, finely chopped
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 tbsp vegetable oil (for frying)
Instructions
- Prepare the Dough: In a large bowl, gradually add hot water to flour, stirring until shaggy. Knead for 5-7 minutes until smooth and elastic. Cover and rest for 30 minutes to 2 hours.
- Make the Filling: Combine ground pork, green onions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well until uniform.
- Assemble Pancakes: Divide dough into 8 pieces. Roll each into a thin 6-8 inch circle. Spread filling over two-thirds of the circle, leaving one-third clear. Roll into a log, then coil into a spiral. Flatten and roll again into a 5-6 inch pancake.
- Pan-Fry: Heat 1-2 tbsp oil in a skillet over medium heat. Cook pancakes 1-2 at a time for 4-6 minutes per side, until golden brown, crispy, and cooked through (160°F/71°C internal temp for pork). Serve hot immediately.
- Prep Time: 45 mins
- Cook Time: 40 mins