Start your day with a burst of flavor with these Chinese-style savoury stuffed breakfast pancakes. Crispy on the outside and tender on the inside, these pancakes are filled with a delicious blend of savory ingredients, offering the perfect balance of textures. Inspired by traditional Chinese cuisine, this recipe is an exciting twist on your usual breakfast routine. Whether you’re seeking something new for brunch or a quick breakfast option, these stuffed pancakes are sure to impress with their unique flavors and satisfying crunch.
Ingredients:
- For the Pancake Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup warm water
- 2 tablespoons vegetable oil
- For the Filling:
- ½ pound ground pork (or chicken for a lighter option)
- 1 small onion, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon ginger, finely grated
- 1 garlic clove, minced
- 1/4 cup shredded carrots
- ¼ cup chopped green onions
- Salt and pepper to taste
- For Cooking:
- 2 tablespoons vegetable oil (for frying)
- Optional garnishes: sesame seeds, extra green onions, and chili flakes for heat
Instructions:
- Prepare the Pancake Dough:
- In a large bowl, combine the flour and salt. Gradually add warm water, stirring to form a dough.
- Knead the dough for about 5-7 minutes, until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Prepare the Filling:
- Heat a tablespoon of vegetable oil in a pan over medium heat. Add the ground pork and cook until browned and cooked through, breaking it up with a spoon as it cooks.
- Add the minced garlic, ginger, and chopped onions, cooking until fragrant and the onions are softened (about 3-4 minutes).
- Stir in the soy sauce, hoisin sauce, and sesame oil. Let the mixture simmer for 1-2 minutes to blend the flavors.
- Remove from heat and add the shredded carrots and chopped green onions. Season with salt and pepper to taste. Set aside to cool.
- Form the Pancakes:
- Once the dough has rested, divide it into 6-8 equal portions. Roll each portion into a small ball.
- Roll out each dough ball into a thin circle (about 5-6 inches in diameter) on a floured surface.
- Place a generous tablespoon of the filling in the center of each dough circle.
- Carefully fold the edges of the dough over the filling, pinching the dough together to seal it into a dumpling shape. Gently flatten the filled dough ball into a pancake shape.
- Cook the Pancakes:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Place the stuffed pancakes in the pan, cooking for 3-4 minutes on each side or until golden brown and crispy.
- If needed, add a little more oil to ensure even cooking and crispiness.
- Once done, transfer the pancakes to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the pancakes hot, garnished with sesame seeds, extra green onions, or chili flakes for a little heat.
- Pair with a dipping sauce made of soy sauce and a splash of rice vinegar for added flavor.
Enjoy these Chinese-style savoury stuffed breakfast pancakes as a satisfying start to your day, or even as a fun brunch dish to share with family and friends!