Chinese Savory Stuffed Breakfast Pancakes: Forget sugary cereals and bland toast! Are you ready to kickstart your mornings with a flavor explosion that will transport your taste buds straight to the bustling streets of Beijing? These aren’t your average pancakes; they’re a delightful, savory experience packed with delicious fillings and a satisfyingly chewy texture.

These pancakes, known as Jian Bing, have a rich history as a popular street food in China, dating back centuries. Originally a simple and affordable breakfast option for the working class, Jian Bing has evolved into a beloved culinary staple enjoyed by people from all walks of life. The beauty of Chinese Savory Stuffed Breakfast Pancakes lies in their versatility. You can customize the fillings to your liking, making them a perfect way to use up leftover vegetables or proteins.

What makes these pancakes so irresistible? It’s the perfect combination of textures – the slightly crispy exterior, the soft and chewy pancake itself, and the flavorful fillings that burst in your mouth with every bite. They’re also incredibly convenient. While the initial preparation might take a little practice, once you get the hang of it, you can whip up a batch of these Chinese Savory Stuffed Breakfast Pancakes in no time, making them a fantastic option for a quick and satisfying breakfast or brunch. Get ready to ditch the boring breakfasts and embrace a world of savory deliciousness!

Ingredients:

For the Pancake Dough:

2 cups all-purpose flour
1 cup warm water (around 110°F or 43°C)
1 teaspoon salt
1 tablespoon vegetable oil

For the Savory Filling:

1 cup ground pork (or ground chicken/turkey for a lighter option)
1 cup finely chopped napa cabbage
1/2 cup finely chopped scallions (green onions)
1/4 cup finely chopped shiitake mushrooms (fresh or rehydrated dried)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional, but adds great umami)
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon white pepper
1/4 teaspoon sugar

For Cooking:

Vegetable oil, for cooking

Optional Garnishes:

Sesame seeds
Chopped scallions
Chili oil or sauce
Soy sauce

Preparing the Dough

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt. This ensures the salt is evenly distributed throughout the dough.
Add Water and Oil: Gradually pour in the warm water while mixing with chopsticks or a wooden spoon. The water should be warm, not hot, to activate the gluten in the flour without cooking it. Add the vegetable oil. The oil helps to create a more tender and pliable dough.
Form the Dough: Continue mixing until a shaggy dough forms. It will likely be a bit sticky at this point, and that’s perfectly fine.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. Kneading develops the gluten, which gives the pancakes their chewy texture. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit of water, a teaspoon at a time.
Rest the Dough: Place the kneaded dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or even up to an hour. Resting allows the gluten to relax, making the dough easier to roll out later. This step is crucial for a tender pancake.

Preparing the Savory Filling

Combine Filling Ingredients: In a separate bowl, combine the ground pork (or your chosen protein), finely chopped napa cabbage, scallions, shiitake mushrooms, soy sauce, oyster sauce (if using), sesame oil, grated ginger, minced garlic, white pepper, and sugar.
Mix Thoroughly: Use your hands or a spoon to thoroughly mix all the filling ingredients together. Ensure that the seasonings are evenly distributed throughout the meat and vegetables. Mixing well helps the flavors meld together.
Let the Filling Rest (Optional): For even better flavor, cover the filling and let it rest in the refrigerator for at least 15 minutes, or up to an hour. This allows the flavors to meld even further.

Assembling and Cooking the Pancakes

Divide the Dough: After the dough has rested, lightly flour your work surface again. Divide the dough into 6-8 equal portions. I find that 6 makes for a good-sized pancake, but you can adjust based on your preference.
Roll Out the Dough: Take one portion of the dough and roll it out into a thin circle, about 6-8 inches in diameter. The thinner you roll it, the more layers you’ll have in your pancake.
Add the Filling: Place a generous amount of the savory filling (about 1/4 to 1/3 cup, depending on the size of your pancake) in the center of the rolled-out dough.
Seal the Pancake: Gather the edges of the dough up and around the filling, pinching them together at the top to create a sealed pouch. Make sure the seal is tight to prevent the filling from leaking out during cooking.
Flatten the Pancake: Gently flatten the sealed pancake with your palm or a rolling pin to create a slightly thicker, flatter circle. Be careful not to press too hard, or the filling might burst through. Aim for about 1/2 inch thickness.
Repeat: Repeat steps 2-5 with the remaining dough portions and filling.
Heat the Pan: Heat a large skillet or griddle over medium heat. Add a tablespoon or two of vegetable oil to the pan. The pan should be hot enough that a drop of water sizzles and evaporates quickly.
Cook the Pancakes: Carefully place the stuffed pancakes in the hot pan, being careful not to overcrowd it. Cook for about 5-7 minutes per side, or until the pancakes are golden brown and cooked through. The internal temperature of the filling should reach 165°F (74°C) to ensure the meat is cooked safely.
Adjust Heat as Needed: If the pancakes are browning too quickly, reduce the heat to medium-low. If they’re not browning enough, increase the heat slightly.
Check for Doneness: To check if the pancakes are cooked through, you can insert a toothpick into the center. If it comes out clean, the filling is cooked. You can also cut into one pancake to check the filling’s doneness.
Keep Warm (Optional): As the pancakes are cooked, you can keep them warm in a preheated oven (200°F or 93°C) until ready to serve.

Serving Suggestions

Serve Immediately: Serve the Chinese savory stuffed breakfast pancakes hot and fresh off the griddle for the best flavor and texture.
Garnish: Garnish with sesame seeds, chopped scallions, and a drizzle of chili oil or sauce for added flavor and visual appeal.
Dipping Sauce: Serve with a side of soy sauce or a mixture of soy sauce, rice vinegar, and sesame oil for dipping.
Enjoy! These pancakes are delicious on their own, but they also pair well with a side of congee (rice porridge) or a simple salad.

Tips for Success

Dough Consistency: The dough should be soft and pliable, but not too sticky. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit of water, a teaspoon at a time.
Filling Moisture: If the filling is too wet, it can make the pancakes soggy. You can squeeze out some of the excess moisture from the napa cabbage before adding it to the filling.
Sealing the Pancakes: Make sure to seal the pancakes tightly to prevent the filling from leaking out during cooking.
Cooking Temperature: The cooking temperature is crucial for achieving golden brown pancakes that are cooked through. Adjust the heat as needed to prevent burning or undercooking.
Experiment with Fillings: Feel free to experiment with different fillings to suit your taste. You can use different types of meat, vegetables, or even add some cheese.
Make Ahead: You can prepare the dough and filling ahead of time and store them separately in the refrigerator. This will save you time on the day you want to cook the pancakes.
Freezing: Cooked pancakes can be frozen for later. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw them in the refrigerator overnight and then pan-fry or microwave them until heated through.

Variations

Vegetarian Option: Substitute the ground pork with crumbled tofu or a mixture of finely chopped vegetables like carrots, mushrooms, and bell peppers.
Spicy Version: Add a pinch of red pepper flakes or a tablespoon of chili oil to the filling for a spicy kick.
Sweet Version: For a sweet version, omit the savory filling ingredients and use a filling of red bean paste or sweet black sesame paste.
Different Vegetables: Try using different vegetables in the filling, such as spinach, bok choy, or chives.
Add Eggs: Scramble an egg and add it to the filling

Conclusion:

This isn’t just another breakfast recipe; it’s a culinary adventure waiting to happen! These Chinese Savory Stuffed Breakfast Pancakes are a must-try because they offer a delightful explosion of flavors and textures that will awaken your taste buds and leave you craving more. The combination of the soft, chewy pancake, the savory filling, and the optional dipping sauce creates a symphony of deliciousness that’s both satisfying and incredibly unique. Trust me, once you try these, you’ll be adding them to your regular breakfast rotation.

But the best part? This recipe is incredibly versatile! While I’ve shared my favorite filling combination, feel free to get creative and experiment with your own variations. Craving something spicier? Add a pinch of chili flakes to the filling or a drizzle of sriracha to your dipping sauce. Want to make it vegetarian? Simply swap out the meat for extra vegetables like mushrooms, tofu, or spinach. You could even add a touch of sweetness with a drizzle of honey or a sprinkle of sesame seeds. The possibilities are truly endless!

For serving suggestions, these pancakes are fantastic on their own as a hearty breakfast or brunch. However, they also pair perfectly with a side of fresh fruit, a light salad, or even a bowl of warm congee. I personally love serving them with a simple dipping sauce made from soy sauce, rice vinegar, sesame oil, and a touch of sugar. It adds a wonderful umami kick that complements the savory filling perfectly. Another great option is to serve them with a dollop of Greek yogurt or sour cream for a creamy and tangy contrast.

And don’t forget about leftovers! These pancakes are just as delicious the next day. Simply reheat them in a skillet or microwave until warmed through. They also make a great addition to lunchboxes or as a quick and easy snack. You can even cut them into smaller pieces and serve them as appetizers at your next gathering.

I truly believe that these Chinese Savory Stuffed Breakfast Pancakes are a game-changer. They’re easy to make, incredibly flavorful, and endlessly customizable. They’re the perfect way to start your day or to impress your friends and family with your culinary skills.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to embark on a delicious journey. I’m confident that you’ll love these pancakes as much as I do.

And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and share your thoughts in the comments below. Did you make any modifications? What was your favorite filling combination? What did you serve them with? I’m always eager to learn from your experiences and to see how you’ve made this recipe your own. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and I can’t wait to hear from you!

Don’t forget to rate the recipe after you’ve tried it!
Chinese Savory Stuffed Breakfast Pancakes: A Delicious & Easy Recipe

Savory Chinese stuffed pancakes filled with a flavorful mixture of ground pork, napa cabbage, scallions, and shiitake mushrooms. Perfect for breakfast, brunch, or a satisfying snack.

Save This Recipe

Prep Time45 minutes

Cook Time35 minutes

Total Time75 minutes

Yield6-8 pancakes

👨‍🍳By: Bluebella June

📂Category: Breakfast

📊Difficulty: Easy

🌍Cuisine: American

🍽️Yield: 6-8 pancakes

🥗Dietary: Vegetarian

Ingredients

012 cups all-purpose flour

021 cup warm water (around 110°F or 43°C)

031 teaspoon salt

041 tablespoon vegetable oil

051 cup ground pork (or ground chicken/turkey for a lighter option)

061 cup finely chopped napa cabbage

071/2 cup finely chopped scallions (green onions)

081/4 cup finely chopped shiitake mushrooms (fresh or rehydrated dried)

092 tablespoons soy sauce

101 tablespoon oyster sauce (optional, but adds great umami)

111 tablespoon sesame oil

121 teaspoon grated ginger

131 clove garlic, minced

141/2 teaspoon white pepper

151/4 teaspoon sugar

16Vegetable oil, for cooking

17Sesame seeds

18Chopped scallions

19Chili oil or sauce

20Soy sauce

Instructions

Step 01

Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.

Step 02

Add Water and Oil: Gradually pour in the warm water while mixing with chopsticks or a wooden spoon. Add the vegetable oil.

Step 03

Form the Dough: Continue mixing until a shaggy dough forms.

Step 04

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a tiny bit of water, a teaspoon at a time.

Step 05

Rest the Dough: Place the kneaded dough back into the mixing bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes, or even up to an hour.

Step 06

Combine Filling Ingredients: In a separate bowl, combine the ground pork (or your chosen protein), finely chopped napa cabbage, scallions, shiitake mushrooms, soy sauce, oyster sauce (if using), sesame oil, grated ginger, minced garlic, white pepper, and sugar.

Step 07

Mix Thoroughly: Use your hands or a spoon to thoroughly mix all the filling ingredients together.

Step 08

Let the Filling Rest (Optional): For even better flavor, cover the filling and let it rest in the refrigerator for at least 15 minutes, or up to an hour.

Step 09

Divide the Dough: After the dough has rested, lightly flour your work surface again. Divide the dough into 6-8 equal portions.

Step 10

Roll Out the Dough: Take one portion of the dough and roll it out into a thin circle, about 6-8 inches in diameter.

Step 11

Add the Filling: Place a generous amount of the savory filling (about 1/4 to 1/3 cup, depending on the size of your pancake) in the center of the rolled-out dough.

Step 12

Seal the Pancake: Gather the edges of the dough up and around the filling, pinching them together at the top to create a sealed pouch.

Step 13

Flatten the Pancake: Gently flatten the sealed pancake with your palm or a rolling pin to create a slightly thicker, flatter circle. Aim for about 1/2 inch thickness.

Step 14

Repeat: Repeat steps 2-5 with the remaining dough portions and filling.

Step 15

Heat the Pan: Heat a large skillet or griddle over medium heat. Add a tablespoon or two of vegetable oil to the pan.

Step 16

Cook the Pancakes: Carefully place the stuffed pancakes in the hot pan, being careful not to overcrowd it. Cook for about 5-7 minutes per side, or until the pancakes are golden brown and cooked through. The internal temperature of the filling should reach 165°F (74°C) to ensure the meat is cooked safely.

Step 17

Adjust Heat as Needed: If the pancakes are browning too quickly, reduce the heat to medium-low. If they're not browning enough, increase the heat slightly.

Step 18

Check for Doneness: To check if the pancakes are cooked through, you can insert a toothpick into the center. If it comes out clean, the filling is cooked. You can also cut into one pancake to check the filling's doneness.

Step 19

Keep Warm (Optional): As the pancakes are cooked, you can keep them warm in a preheated oven (200°F or 93°C) until ready to serve.

Step 20

Serve the Chinese savory stuffed breakfast pancakes hot and fresh off the griddle for the best flavor and texture.

Step 21

Garnish with sesame seeds, chopped scallions, and a drizzle of chili oil or sauce for added flavor and visual appeal.

Step 22

Serve with a side of soy sauce or a mixture of soy sauce, rice vinegar, and sesame oil for dipping.
Recipe Notes
- Dough Consistency: The dough should be soft and pliable, but not too sticky. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit of water, a teaspoon at a time.
- Filling Moisture: If the filling is too wet, it can make the pancakes soggy. You can squeeze out some of the excess moisture from the napa cabbage before adding it to the filling.
- Sealing the Pancakes: Make sure to seal the pancakes tightly to prevent the filling from leaking out during cooking.
- Cooking Temperature: The cooking temperature is crucial for achieving golden brown pancakes that are cooked through. Adjust the heat as needed to prevent burning or undercooking.
- Experiment with Fillings: Feel free to experiment with different fillings to suit your taste. You can use different types of meat, vegetables, or even add some cheese.
- Make Ahead: You can prepare the dough and filling ahead of time and store them separately in the refrigerator. This will save you time on the day you want to cook the pancakes.
- Freezing: Cooked pancakes can be frozen for later. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. To reheat, thaw them in the refrigerator overnight and then pan-fry or microwave them until heated through.
Frequently Asked Questions

→ How do I ensure the bread stays moist?

Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.

→ Can I substitute ingredients?

Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.

→ How long does this bread keep?

Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.

→ What if I don't have all the spices?

You can adjust spices to taste or substitute with similar warming spices.

→ Can I freeze this bread?

Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

Chinese Savory Stuffed Breakfast Pancakes: A Delicious & Easy Recipe