Description
Master the art of making incredibly crispy, savory Chinese meat-stuffed pancakes at home. This recipe guarantees a flaky exterior and a juicy, flavorful pork filling.
Ingredients
- For the Dough:
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (180ml) hot water (180-190°F / 82-88°C)
- For the Oil Paste:
- 2 tablespoons all-purpose flour
- 4 tablespoons neutral oil (vegetable, canola)
- For the Filling:
- 1 lb (450g) ground pork (80/20 or 70/30 fat content)
- 4 green onions, finely minced
- 1 tablespoon fresh ginger, grated or finely minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- For Pan-Frying:
- Neutral oil (vegetable, canola)
Instructions
- 1. Prepare the Dough: In a large bowl, combine flour and salt. Gradually add hot water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes to 2 hours.
- 2. Make the Filling: While dough rests, combine ground pork, green onions, ginger, soy sauce, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly until well combined.
- 3. Prepare Oil Paste: In a small bowl, mix 2 tablespoons flour with 4 tablespoons neutral oil until a smooth paste forms.
- 4. Assemble Pancakes: Divide dough into 8-10 portions. Roll one portion into a thin 8×4 inch rectangle. Spread a thin layer of oil paste over the dough. Fold into thirds (like a letter). Roll the folded dough into a long rope, then coil into a spiral. Flatten the spiral and roll into a 6-7 inch circle. Place 2-3 tablespoons of filling in the center. Bring edges up and pinch tightly to seal. Gently flatten into a 4-5 inch disc. Repeat with remaining dough and filling.
- 5. Pan-Fry: Heat 1-2 tablespoons neutral oil in a large non-stick skillet over medium heat. Place 2-3 pancakes in the pan. Cook for 3-4 minutes per side until golden brown and crispy. Reduce heat to medium-low, cover, and cook for another 5-7 minutes, flipping once, until meat is cooked through (160°F/71°C internal temperature). Drain on a wire rack. Repeat with remaining pancakes, adding oil as needed.
- Prep Time: 45 mins
- Cook Time: 30 mins